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Article

Cool Tool: Slotted Spatula

By Jennifer Armentrout Fine Cooking Issue 57
Photo: Scott Phillips
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Sometimes called a fish spatula, this turner’s angled edge and slightly cradled blade make it especially good at maneuvering under and handling delicate fish fillets. The slots come into action when you’re poaching fish because they allow the cooking liquid to drain away when you retrieve the fish. Southpaws beware: the angle and curvature of the spatula is usually oriented for right-handers, but LamsonSharp makes the tool in both right- and left-handed versions, available at www.chefstools.com.

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