Cooking tweezers

Not the same thing. I use those all the time.

Serious Eats article

which kind do you have? Serious Eats is pushing Küchenprofi 12-Inch Tweezers and they are only $24 on Amazon.

I have three different sizes that I got pretty cheap off amazon. I mainly use them to get stuff out of mason jars since I make my own pickles, kimchi, sauerkraut, pickled onions, etc. Also handy when needing to flip a bunch of small items like when pan-roasting brussel sprouts.

It's a adoption of tools and practices from commercial industries that's crossed over for use by residential consumers. It could be that these "chefs" that you mentioned work in the industry and are using the tools they are familiar with.

I'm sure um not the only one who remembers these things being the standard drawer dwell that their grandfather, dad, or uncle used to chase hotdogs around the grill.

Now it's tweezers. Regardless of how ineffective they are. Just look at how strenuous it looks like that person is struggling to lift that huge ribeye with those puny tweezers. He's squeezing the f*#k out of that thing.

Tweezer use is a carryover from the popularity of cooking and the belief that if you have the same tools as the Michelin chefs, your food will be like the Michelin chefs.

Lastly, nothing screams pretension louder than a dush that's been tweezed to death.

I have the larger ones in the picture. I don't use them much - mainly for picking small items out of a jar like olives, pickles or capers, etc.

My most frequent use of them, though, has been for retrieving small items that fell down into the garbage disposal side of the sink.

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cooking chop sticks

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I use the free bamboo ones that come with Asian takeout

I just use tongs like a man.

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I do wish you could lock them closed)

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I use a small brightly colored (so it doesn't get lost easily) zip tie with a half inch or so loop in it and the tag end not cut off to slip over the end of the tweezers for storage. It keeps them closed and works pretty well for me.

I have a twelve inch set of tweezers, one with a rounded end, and one with a fine tip. They rest open with a fairly wide gap, and have been handy for a few things. I do my bacon in the oven on a tray lined with parchment, and the rounded tweezers don't poke holes in the paper when I flip bacon like the pig tailed meat turner does. Placement of items on dishes like nachos, bruschetta, and other appetizers are where tweezers are the most handy. The fine tipped ones work great for getting broken eggshell pieces out of a bowl of eggs.

The pig tailed meat turner still gets a lot of use both on the grill, and for breading items like eggplant or fish fillets. (once you try this, you will never go back)

One game changer for me is the Grill Grate combo spatula/tongs. It give lots of control on the grill for everything from lamb chops, to kebobs, sausages, steaks, and hamburger patties.

No one tool is perfect for every job, but between the tweezers, pig tail, and combo tongs, everything is covered.

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They are not a must have, but they don't take up much room (I do wish you could lock them closed) and they can do a few things better than big tongs.

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this. out of the 7,587 different kitchen gadgets people pick up and discuss on this board, a pair of $20 tweezers is what has everyone's panties in a bunch?

if you don't like them or don't think you'll use them, don't buy them.

eta i also own this which sits in my gumbo on game days