On Using Tongs

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

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One of the best kitchen aids is a pair of tongs. They are far preferable to a two-pronged fork for turning meat because a fork pricks the meat and lets the juices escape. Tongs are especially useful, also, for lifting corn on the cob from a kettle of water, for lifting asparagus, and for turning bacon in a skillet.