When I was in culinary school, I had access to all sorts of tools. Most of which were nothing special – just common bakeshop and kitchen tools that were in nearly every classroom. When I moved into my apartment, I was faced with the constant disappointment of reaching for something and promptly realizing I didn’t have it.

These realizations didn’t halt progress on the meal – it didn’t make it impossible to finish, just not as easy and often times, a little messier. A spider is one of these tools. It’s so useful and versatile and can be used for countless kitchen tasks, but when I would go to buy myself a new kitchen item that I desperately needed (muffin tins, knives, rolling pin, etc.) a spider would always slip my mind.

Which is a long way of saying: it took way too long, but I finally got myself a spider. I use it constantly – to remove pasta or veggies from simmering water (makes it easier to poach/blanch multiple kinds of veggies, because I can work in batches without having to drain and start over). It’s also great for removing fried foods from oil or meat from a pan after the fat has been rendered. In short, I love my spider – and you will too!

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