Most of us probably consider chopsticks to be more of a utensil than a tool, but Chef David Barry from the Culinary Institute of America has some compelling reasons for using them in the kitchen. Namely, the best scrambled eggs ever.
In an article he wrote for Fine Cooking, Chef Barry recommends using chopsticks instead of spatulas or wooden spoons to stir a skillet of scrambled eggs. Chopsticks help to break up the eggs into smaller, more delicate curds while also nudging away cooked portions away from hot areas of the pan to make room for the raw parts. On top of this, wooden chopsticks are great for nonstick pans, Chef Barry's preferred pan for cooking eggs.
For Chef Barry's other egg scrambling counsel, take a look at the full article:
• How to Make Scrambled Eggs by David Barry, Fine Cooking No. 116
Do you ever use chopsticks when cooking?
• Related: Cook's Confession: I Can't Use Chopsticks
(Image: Josh Resnick/Shutterstock)
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We've used this technique for more than forty years (but I'm Japanese so have had disposable chopsticks in the kitchen since the start). Also use them for stirfrying or turning meat/bacon in a pan (or for getting the bacon into the pan so you don't have to touch it), grabbing pickles from jars, getting stuck toast out of the toaster, stirring frozen into unfrozen....
Also useful in the garden--holding up plants, marking seeds and of course, picking slugs off plants and disposing of them in soapy water. Needless to say, we use different pairs of chopsticks for each chore!!
I have various types of jut ga rak from bamboo or metal, but to make scrambled eggs, in my humble opinion nothing beats a silicone covered whisk. Gentle yet gets the job done quickly and effectively.
Being Chinese, chopsticks were the whisking tool of choice in my mom's kitchen. Come to think of it, I don't think she's ever owned a whisk...
Use the long ones that are hitched at the top. They're cooking/serving chopsticks, and they will hold up a lot longer than eating chopsticks in the kitchen.
That's what we do too! We just use the regular kind we got in a 10-pack at the Chinese market in town. Works great.
Yep, use chopsticks all the time! My mom used them for whisking, though I prefer a fork for that. But I do use chopsticks for flipping items over, in the place of skewers to check whether something is done baking, for random poking and prodding, etc. They're essentially extensions of your hand and/or sticks.
Isn't this a Julia Child-ism too? I swear I've seen her do it on The French Chef!