I've been trying new recipes lately, and I often see instructions along the lines of:
- Put ingredients in sheet pan
- Drizzle oil over ingredients
- Add seasonings to ingredients
- Toss to coat
I understand the purpose of this is to evenly coat the stuff in the pan with oil and seasonings, but I don't understand how to physically do it. If I try lifting the pan to literally "toss" the contents, they all go flying out. I've tried stirring instead, but the pan is too shallow for that to be effective. I've started putting everything in a bowl or bag first and mixing it there, but that's clearly not what was intended.
I tried doing a Google search, but it mostly told me that "toss" means "mix" without giving a good technique on how to do this in a sheet pan. What am I missing? How do I quickly and easily "toss to coat" food in a sheet pan?