There is a spider in my kitchen

I have a spider that lives in my kitchen. It is not itsy. Not the least bit bitsy. But, interestingly enough, comes into play when I have curds and whey. I love my spider and don’t know what I’d do without it.

For those unfamiliar with this tool, a spider is a long-handled strainer. While often used in asian cooking, it is invaluable for pulling items from deep frying or boiling water. I’ve used mine in the last couple of weeks alone for retrieving egg rolls from oil and separating the curds from the whey in making cheese. The spider has a number of advantages over a slotted spoon, spatula or tongs.

• The long handle allows you to keep your hands away from that oil or steam.
• The spider is wide open, so liquids very quickly flow though. Some slotted spoons can get blocked and drain more slowly.
• The spider is broad to allow an easier fit. With a spoon or spatula you may need to go through gyrations to line it up right.
• The spider is not overly deep, so it does not require a “deep scoop” to get the item into the catcher.
• The spider has some depth, unlike a spatula, so it is likely your item won’t roll off.
• You don’t have to worry about the item slipping through the tongs with a spider (and the resulting splash of hot oil).

While not needed for the recipe below, there is certainly a connection!

Spider Cupcakes