Home cooks have embraced a lot of restaurant gizmos, but kitchen tweezers continue to be on the receiving end of plenty of scorn and derision. Maybe it's time to rethink that.
I met my first pair of tweezers in a restaurant filled with foams and gels and rotary evaporators. My official title was, but it would be more accurate to say that I was head of the ice program. I spent hours working out of the freezer, making perfect coins of cabbage ice, thin sheets of buttermilk ice, and who could forget the innovative shards of water ice.
I know how people feel about kitchen tweezers. They make you think of a very specific restaurant; the kind that serves goat-blood ash and pickled sea buckthorn. A place where the servers whisper about a guest's hired"date," before obsequiously pouring them a wine made from fermented foraged lovage. Although I've eaten some very good ash, I understand the hesitation to endorse any part of something that seems so affected.stand in stark contrast to that.
I should know, because I started out in a world filled with tongs. It was a land where ranch was a mother sauce and servers would flock to half-eaten plates ofin the dirty dish pit. The tongs were usually slung over oven door handles, slapping the sticky kitchen floor every time the oven was opened. I moved through the ranks of salad girl and egg cook, in and out of kelly green pubs with Irish-sounding names.
Like most cooks, I was a big believer in the utility of tongs, but then I accidentally fell into my first fancy kitchen job and was immediately stripped of them. First I was introduced to the, and learned that my salmon filets always fell apart because the tongs were ripping them up. Then I was told that the two seconds of time I was saving by moving a hot sizzle platter with tongs, instead of finding a dry towel, was not worth the risk of dropping it and spending the rest of service in shame.
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