Spider strainers are versatile kitchen helpers that transcend cultural boundaries. While often associated with Asian cooking, they shine in various tasks—from lifting crispy french fries out of hot oil to effortlessly scooping pasta from bubbling water. Bastianich highlights that when cooking smaller pasta shapes, this strainer does wonders. For longer pasta varieties, like linguine, tongs may step in to assist you in grabbing those slippery noodles.
Choosing the Right Spider Strainer
In a recent interview with Today, Lidia described her choice of strainer as a straightforward yet effective tool—a “chicken wire basket on a bamboo handle.” However, not all spider strainers are created equal. They come in various materials and sizes, each designed for specific tasks. One critical factor to consider is the length of the handle. A longer handle provides safety when scooping up hot oil or boiling water, preventing burns.
The depth of the basket also holds significance. Shallow baskets can struggle with larger items, like donuts, but are perfect for smaller foods that need quick retrieval, such as vegetables. Most spider strainers are made from stainless steel, offering durability and ease of cleaning. Traditional versions used in Asian kitchens may feature bamboo handles alongside wire baskets. However, you’ll also find fully metal variations and those with plastic handles.
When straining pasta, the design of the basket matters. Smaller noodles are less likely to slip through, whereas larger shapes can pose a challenge. To mitigate this, choose a strainer with closely spaced rings or wires. Don’t forget, even when using these baskets, tongs may still be necessary for those longer, slender pastas.
