The food lab better home cooking through science ( PDFDrive ) 74

fromapotofboilingwaterwithapairofchopsticks.Wiremesh spiders with bamboo handles are available at most
Chinesegrocersandrestaurantsupplystoresforafewbucks
apop,butifyouwantsomethingthat’lllastalongtime,go
with an all-metal spider like the Typhoon Professional
Cook’sWireSkimmer,availableforabout$10online.
14.SmallOffsetSpatula
Thoughthesediminutive4½-inch-longspatulasareintended
for applying frosting to small pastries like cupcakes, you’ll
find that they have a slew of other uses in both the sweet
and savory kitchen. Ever find yourself trying to unstick a
fragilepieceoffoodfromaskilletwithaspatulathreetimes
toobig?Thethin,flexiblebladeofasmalloffsetspatulacan
slipunderfooditemsthatevenafishspatulaistoothickfor.
Panfullofslenderbreakfastsausagestofliponeatatime?
This is your tool. It’s also indispensable for plating and
presentation. A lightweight feel, comfortable handle, and
ultrathin blade make theAteco Small Offset Spatula (about
$2) the industry standard, offering precision, control, and
finesse. More control means less mess and better-tasting
food. Oh, and it’s good for cupcakes as well, if that’s your
bag.
15.Fine-MeshStrainer
Afull-sizecolanderisgreatifyou’vegotafullpotofpasta
to drain, but it rarely gets used otherwise (and even then, I
just use the basket of my salad spinner). For smaller
everydaytaskslikedrainingacanoftomatoesorbeans,or
ensuring that your crepe batter is perfectly smooth, a small


hand strainer is what you need. I keep one hanging on a
hook alongside my pots and pans for easy access. Inferior

models consist of just a round mesh basket attached to a
handle, but the 8-inch Stainless Steel Strainer from OXO
($24.95) also has a loop of metal sticking on the opposite
sideofthebasket.Thisallowsyoutosetthestrainerovera
bowlforno-handedoperation.Itmayseemalittlepriceyfor
a simple strainer, but its heavy-duty construction means it
willlastandlast.
16.Chopsticks
I admit it: this one is a little controversial. Either you grew
upusingchopsticksandwouldn’tbecaughtdeadnearapot
of simmering water or a wokful of hot oil without them or
you didn’t—and, if so, you will probably wonder, “Do I
reallyneedthem?”
But precise tips and a gentle touch will treat small,
delicate pieces of fried or grilled food (say, a tempura of
squashblossomsorslenderstalksofasparagusonthegrill)
farmoregentlythanarelativelyclumsypairoftongs,which
arebettersuitedtolargeitemslikefriedchickenorarackof
ribs.Iusechopsticksforpickingupbitsoffoodfromastirfryinprogresstotastefordoneness.Theyarealsoidealfor
picking out a few slippery noodles from a pot of boiling
water to make sure that they are perfectly al dente before
draining.
While regular chopsticks will do in many circumstances,
high-heat applications require extra-long sticks made
specificallyforcooking.Ifyouareluckyenoughtohavean
EastAsiankitchensupplystorenearby,youcanpickthese