Tool: Chopsticks

Chopstick are a pair of tapered sticks, held between the thumb and fingers as an eating utensil. The use of chopsticks requires some etiquette, with small differences among distinctive countries. Some Chinese rules are:
* Don`t tap chopsticks on the edge of one’s bowl, as beggars make this noise to attract attention;
* Don`t spear food with a chopstick;
* Don`t point chopsticks towards others seated at the table;
* Don`t stick chopsticks vertically into a bowl (specially of rice) as it is considered rude.

Deep frying is normally done at between 360 and 375 degrees Fahrenheit, but without a thermometer it can be difficult to tell if the oil if ready for frying. Next time try this trick; when the oil has preheated, dip a chopstick into the oil. If the oil around the chopstick starts to bubble steadily, then the oil is hot enough for frying. If no or only a few bubbles show up, then the oil is not hot enough. Lastly, if the oil bubbles very vigorously, it is too hot and needs to cool off a bit.

Chopsticks are also great for turning over frying items, such as chicken or onion rings. The extra distance their length gives reduces the chance being spattered by hot grease. You can buy a pair of longer (15 inches) chopsticks for cooking at an Asian food market or kitchen-supply store.

Chopsticks can be used for coating or dipping items. Chocolate covered pretzels are much easier to make when using chopsticks to hold the pretzels and dunking them in chocolate. Dipping shrimp or vegetables in batter (especially tempura) can be very messy. The chopsticks can be used to dip into the batter as well as place the item in the oil.

Chopsticks also work miracles in tight places. Olives in long skinny jars are easily removed with chopsticks as well as a lost sock behind the dryer!