Every kitchen needs a pair of tongs. It makes it easier to cook whether
it's tossing veggies in a sauté pan or flipping steak (without it doing a backflip out of the pan). And I've found two great ones that look like
your standard pair of tongs, but are way better.
You see the ends? Instead of being solid,
these are perforated. That's so you can drain oil from your food at the
same time that you're lifting up a chicken breast and transferring it onto
your serving platter.
Or what about when you're frying tempera or
making fried chicken? That's when being able to lift each piece
individually to check for doneness AND drain off excess oil is important.
And nothing does it better—while giving you more control—than these
stainless steel utensils. Ming Tsai
Narrow Tongs, 12.5 inches long
Wide Tongs, 12 inches long
Wide shape tip
picks up larger sized food
Narrow shape tip
picks up smaller sized food
Holes allow for
easy draining of fats and oils