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
side of the basket. This allows you to set the strainer over a
bowl for no-handed operation. It may seem a little pricey for
a simple strainer, but its heavy-duty construction means it
will last and last.
- Chopsticks
I admit it: this one is a little controversial. Either you grew
up using chopsticks and wouldn’t be caught dead near a pot
of simmering water or a wokful of hot oil without them or
you didn’t—and, if so, you will probably wonder, “Do I
really need them?”
But precise tips and a gentle touch will treat small,
delicate pieces of fried or grilled food (say, a tempura of
squash blossoms or slender stalks of asparagus on the grill)
far more gently than a relatively clumsy pair of tongs, which
are better suited to large items like fried chicken or a rack of
ribs. I use chopsticks for picking up bits of food from a stir-
fry in progress to taste for doneness. They are also ideal for
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
specifically for cooking. If you are lucky enough to have an
East Asian kitchen supply store nearby, you can pick these