Eight and a half minutes (seven minutes if you skip the sponsor portions) of him justifying tweezers and every example given is doable with good tongs (i.e. not the cheap ones shown as comparison)...
Eight and a half minutes (seven minutes if you skip the sponsor portions) of him justifying tweezers and every example given is doable with good tongs (i.e. not the cheap ones shown as comparison) and the tongs will do everything the tweezers cannot.
Nuh-uh. Cooking Chopsticks. They're infinately superior in just about every way except perhaps accessibility (tongs and tweezers are probably a better option if you have limited dexterity). They...
Nuh-uh. Cooking Chopsticks. They're infinately superior in just about every way except perhaps accessibility (tongs and tweezers are probably a better option if you have limited dexterity). They replace a good number of kitchen handtools quite handily.
I'm on team 'cooking chopsticks' too, but I still found this video interesting since I have never seen kitchen tweezers up close before. I could actually see them being useful for some things my...
I'm on team 'cooking chopsticks' too, but I still found this video interesting since I have never seen kitchen tweezers up close before. I could actually see them being useful for some things my chopsticks struggle with (e.g. slipperier and heavier stuff), and that tongs are too rough and unwieldy for. And for that same reason, I also really don't feel comfortable using tongs on non-stick stuff for risk of scratching it, but am perfectly fine using chopstick (and probably tweezers too) on them. So IMO each tool potentially has its place.
Good silicone tongs was the suggestion I came to make as well. I've tried cooking chopsticks and the restaurant supply store silicone tongs I have beat them at everything. I can manipulate small,...
Good silicone tongs was the suggestion I came to make as well. I've tried cooking chopsticks and the restaurant supply store silicone tongs I have beat them at everything. I can manipulate small, individual items in a frying pan like chopsticks, or move larger/heavier/slipperier items like normal tongs.
Same with spatulas, get the silicone ones. Metal core, silicone coated, flexible, easy to clean, just the right amount of grip to flip things without them sticking to the spatula, works with non-stick.
Any recommendations for particular brands, or can you show me an example of the exact style ones you have? Because as I mentioned in other comments here, I haven't yet managed to find a good...
Any recommendations for particular brands, or can you show me an example of the exact style ones you have? Because as I mentioned in other comments here, I haven't yet managed to find a good non-stick pan safe spatula, all the ones I have tried have been shit, and the silicone tongs I have are kinda shit too.
Edit: Ordered a pair of Cuisinart turners (slotted and fish) on the recommendation of vivarium, but if you know of some good tongs I would still appreciate a recommendation.
If ordering from South American Rainforest, I typically go with OXO silicone tongs. The design has a nub at the tip that is well engineered and the tongs meet at that nub when closing, so you can...
If ordering from South American Rainforest, I typically go with OXO silicone tongs. The design has a nub at the tip that is well engineered and the tongs meet at that nub when closing, so you can manipulate small items like individual green beans or mushrooms with them, while having the benefit of moving larger/heavier items with the full tong pad.
If you're ready to spend a good chunk of money on actual restaurant gear (like knives, oh lordy-lordy the well priced, high quality knives and pans available) then I suggest Webstaurant Store which has essentially the same (I have both) OXO tongs for 1/3 the price. From time to time Webstaurant offers a free trial of their, typically $99 per month, free shipping plan thing. Couple of years back I kept an eye out for it, adding things I wanted to a Keep list, and when the free trial hit I loaded up. Replaced several of my old cheap knives, cutting boards galore, tongs, pans, skewers, sheet pans, cake pans, and a number of other orders I placed for friends that they then picked up from me.
However, after typing all that out I checked and realized it doesn't apply to shipping to Canada...
No offense to vivarium if they like those, but I've found nylon cookware to be next to useless. They are non-stick safe (technically you'd be hard pressed to scratch off a modern nonstick coating during cooking anyway), but in my experience as soon as there's any fat involved the nylon utensils become too slippery to use, at least for flat items like spatulas. I tend toward silicone coated in those cases as well.
I have a pair already. They may be safer for using with non-stick pans, but they're also kinda shit at picking up / flipping most things. About the only time I use them is for flipping over bulky,...
I have a pair already. They may be safer for using with non-stick pans, but they're also kinda shit at picking up / flipping most things. About the only time I use them is for flipping over bulky, or numerous items all at once, in oven sheet pans. For manipulating stuff in frying pans, I still prefer chopsticks.
Meh; IMHO for slippery and heavy stuff I'm generally on the opinion that you're probably better off using a spoon or spatula. The one thing where I think tongs are better than chopsticks is to...
Meh; IMHO for slippery and heavy stuff I'm generally on the opinion that you're probably better off using a spoon or spatula. The one thing where I think tongs are better than chopsticks is to pick up large quantities of very long and heavy noodles like spaghetti and linguini, but I don't often eat Italian food.
That being said, it's fine for people to have their own preferences for tools and techniques, especially in areas where it doesn't have a huge effect on taste.
Opposite for me. I'm Italian-Canadian, so I eat a fair amount of pasta, and so even have a special ladle called a pasta fork specifically made for picking up pasta (or noodles) in bulk. :P And as...
The one thing where I think tongs are better than chopsticks is to pick up large quantities of very long and heavy noodles like spaghetti and linguini, but I don't often eat Italian food.
Opposite for me. I'm Italian-Canadian, so I eat a fair amount of pasta, and so even have a special ladle called a pasta fork specifically made for picking up pasta (or noodles) in bulk. :P
And as for spatulas, I have yet to find a good one for use in non-stick pans. They're all always a bit too thick, or too flimsy, and so never very good at doing what they're suppose to. The last high-end nylon one I bought is absolutely the worst yet, since it can't even flip over a fucking fried egg, and so it needs to be replaced.
Hmmm... I have a metal one like that, but had no idea there was non-stick pan safe ones though. I will buy one and give it a try. Thanks! Edit: Ordered a pair of Cuisinart turners (slotted and...
Hmmm... I have a metal one like that, but had no idea there was non-stick pan safe ones though. I will buy one and give it a try. Thanks!
Edit: Ordered a pair of Cuisinart turners (slotted and fish). Will let you know how they turn out. :)
I know what you're talking about and I call it the devil because it's got horns and it's so gaudy that it looks like it's taunting me all the time. They are banned from my house. I'm not too picky...
I know what you're talking about and I call it the devil because it's got horns and it's so gaudy that it looks like it's taunting me all the time.
They are banned from my house.
I'm not too picky with spatulas; as long as I can get a good angle to unstick things from the pan and they don't deform, it's good enough for me. Feel free to laugh, but the one I like the most right now is the crappy nylon one I bought from Ikea.
But if you ever see those silicone coated spatulas and want to try it out, don't. They are terrible and fall apart.
This is pretty much in line with Keller's tools of refinement. I can't recall the full list, but this was in his masterclass, which is definitely worth stealing: a drum sieve, Slotted spatula,...
This is pretty much in line with Keller's tools of refinement.
I can't recall the full list, but this was in his masterclass, which is definitely worth stealing: a drum sieve, Slotted spatula, microplane, palette knife, pastry brush, tweezers, kitchen scissors, mandoline and a digital gram scale
I'd add rings and other things for plating to the list. Small details can take something from 'that's a place' to something that looks like an ad on instagram.
Eight and a half minutes (seven minutes if you skip the sponsor portions) of him justifying tweezers and every example given is doable with good tongs (i.e. not the cheap ones shown as comparison) and the tongs will do everything the tweezers cannot.
Nuh-uh. Cooking Chopsticks. They're infinately superior in just about every way except perhaps accessibility (tongs and tweezers are probably a better option if you have limited dexterity). They replace a good number of kitchen handtools quite handily.
I'm on team 'cooking chopsticks' too, but I still found this video interesting since I have never seen kitchen tweezers up close before. I could actually see them being useful for some things my chopsticks struggle with (e.g. slipperier and heavier stuff), and that tongs are too rough and unwieldy for. And for that same reason, I also really don't feel comfortable using tongs on non-stick stuff for risk of scratching it, but am perfectly fine using chopstick (and probably tweezers too) on them. So IMO each tool potentially has its place.
I've only been able to find these online, but silicone-tipped tongs are awesome for this.
Good silicone tongs was the suggestion I came to make as well. I've tried cooking chopsticks and the restaurant supply store silicone tongs I have beat them at everything. I can manipulate small, individual items in a frying pan like chopsticks, or move larger/heavier/slipperier items like normal tongs.
Same with spatulas, get the silicone ones. Metal core, silicone coated, flexible, easy to clean, just the right amount of grip to flip things without them sticking to the spatula, works with non-stick.
Any recommendations for particular brands, or can you show me an example of the exact style ones you have? Because as I mentioned in other comments here, I haven't yet managed to find a good non-stick pan safe spatula, all the ones I have tried have been shit, and the silicone tongs I have are kinda shit too.
Edit: Ordered a pair of Cuisinart turners (slotted and fish) on the recommendation of vivarium, but if you know of some good tongs I would still appreciate a recommendation.
If ordering from South American Rainforest, I typically go with OXO silicone tongs. The design has a nub at the tip that is well engineered and the tongs meet at that nub when closing, so you can manipulate small items like individual green beans or mushrooms with them, while having the benefit of moving larger/heavier items with the full tong pad.
If you're ready to spend a good chunk of money on actual restaurant gear (like knives, oh lordy-lordy the well priced, high quality knives and pans available) then I suggest Webstaurant Store which has essentially the same (I have both) OXO tongs for 1/3 the price. From time to time Webstaurant offers a free trial of their, typically $99 per month, free shipping plan thing. Couple of years back I kept an eye out for it, adding things I wanted to a Keep list, and when the free trial hit I loaded up. Replaced several of my old cheap knives, cutting boards galore, tongs, pans, skewers, sheet pans, cake pans, and a number of other orders I placed for friends that they then picked up from me.
However, after typing all that out I checked and realized it doesn't apply to shipping to Canada...
No offense to vivarium if they like those, but I've found nylon cookware to be next to useless. They are non-stick safe (technically you'd be hard pressed to scratch off a modern nonstick coating during cooking anyway), but in my experience as soon as there's any fat involved the nylon utensils become too slippery to use, at least for flat items like spatulas. I tend toward silicone coated in those cases as well.
Seconding those OXO tongs, that's exactly what we use. Lower learning curve than chopsticks, and great for anything larger than a cherry.
I have a pair already. They may be safer for using with non-stick pans, but they're also kinda shit at picking up / flipping most things. About the only time I use them is for flipping over bulky, or numerous items all at once, in oven sheet pans. For manipulating stuff in frying pans, I still prefer chopsticks.
Meh; IMHO for slippery and heavy stuff I'm generally on the opinion that you're probably better off using a spoon or spatula. The one thing where I think tongs are better than chopsticks is to pick up large quantities of very long and heavy noodles like spaghetti and linguini, but I don't often eat Italian food.
That being said, it's fine for people to have their own preferences for tools and techniques, especially in areas where it doesn't have a huge effect on taste.
Opposite for me. I'm Italian-Canadian, so I eat a fair amount of pasta, and so even have a special ladle called a pasta fork specifically made for picking up pasta (or noodles) in bulk. :P
And as for spatulas, I have yet to find a good one for use in non-stick pans. They're all always a bit too thick, or too flimsy, and so never very good at doing what they're suppose to. The last high-end nylon one I bought is absolutely the worst yet, since it can't even flip over a fucking fried egg, and so it needs to be replaced.
Hmmm... I have a metal one like that, but had no idea there was non-stick pan safe ones though. I will buy one and give it a try. Thanks!
Edit: Ordered a pair of Cuisinart turners (slotted and fish). Will let you know how they turn out. :)
I know what you're talking about and I call it the devil because it's got horns and it's so gaudy that it looks like it's taunting me all the time.
They are banned from my house.
I'm not too picky with spatulas; as long as I can get a good angle to unstick things from the pan and they don't deform, it's good enough for me. Feel free to laugh, but the one I like the most right now is the crappy nylon one I bought from Ikea.
But if you ever see those silicone coated spatulas and want to try it out, don't. They are terrible and fall apart.
Yeah, I love Alex but that was one long commercial.
This is pretty much in line with Keller's tools of refinement.
I can't recall the full list, but this was in his masterclass, which is definitely worth stealing: a drum sieve, Slotted spatula, microplane, palette knife, pastry brush, tweezers, kitchen scissors, mandoline and a digital gram scale
I'd add rings and other things for plating to the list. Small details can take something from 'that's a place' to something that looks like an ad on instagram.