After reading Oliver Strand’s New York Times article about chefs using tweezers in the kitchen, I wanted to share photos of a few favorite kitchen tools.
Strand wrote: “The most recent cross-disciplinary tool in a chef’s batterie de cuisine comes from the operating room: medical tweezers. In some of the country’s most ambitious restaurants, a pair of them allows a chef to put the final, seemingly impossible touches on a dish.”
I love my giant kitchen “tweezer” (Sur la Table calls them “fine tongs”). I use these the most for precise plating, but also for turning meats and vegetables on the stove.
The two smaller tongs (below) are great for grabbing olives (or capers) from small jars, or for a platter of appetizers. Sometimes we even use them as utensils, especially when I’m mixing up some molecular fun fruit “caviar”. Out of the 9 “specialty” kitchen tongs (or tweezers) I own, these three are my favorite.
Read the full New York Times article here
“When Fingers Would Fumble, Chefs Turn to Tweezers” by Oliver Strand
Progressive Stainless Steel Angled Tong & Olive Tong (9 inches long) 2 for $10 on Amazon
Rösle Fine Tongs (my giant 12 inch “tweezer”) is available at Sur la Table for $27
Making Fruit Caviar