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How to Use Plating Tweezers (and Which to Buy)
How do you use plating tweezers? Hold them like a pencil, close to the tips, and use them to place small garnishes, herbs, sauces dots and proteins exactly where you want them. A long pair keeps your hands out of the shot and off the food. The Dalstrong 10" Plating Tweezers ($69) are high-tension tweezers with a micro-serrated tip and 304 corrosion-resistant steel, and come with a leather travel sheath.
What plating tweezers are for
- Placing microgreens, herbs and edible flowers
- Arranging small items like capers, roe or crispy shallots
- Turning scallops, shrimp and small pieces of meat in the pan
- Pulling pin bones from fish; see how to fillet a salmon
- Lifting items from hot oil or water
Which tweezer shape do you need?
| Shape | Best for |
|---|---|
| Straight | All-purpose placing and turning |
| Fine tip | Microgreens, delicate garnish |
| Curved | Reaching into bowls and around food |
| Offset | Placing items with your hand clear of the plate |
How to hold and use them
- Pencil grip. Hold them near the tips for control.
- Light pressure. High-tension tweezers need only a gentle squeeze; squeezing hard crushes delicate food.
- Plan the plate. Place the main item first, then sauce, then garnish.
- Use odd numbers of garnish pieces; they look more natural.
- Wipe the tips between garnishes so sauce doesn't smear.
Our picks
Plating Tweezers 10", Dual Color, Professional Use ($69). 10" high-tension tweezers with a blue and gold titanium coating, a micro-serrated tip and a black leather travel sheath. Dalstrong notes each set's finish is unique.
4 Piece Plating Tweezers Set 6.5", Curved, Offset, Fine, and Regular Tweezers ($89). Four shapes (curved, regular, fine and offset) with micro-serrated tips, slip-proof textured handles, 304 corrosion-resistant steel and a black leather travel sheath.
Five plating ideas to try
- Herb tips on soup: three small leaves placed off center.
- Dotted sauce: dots of sauce placed in an arc, then a garnish on each.
- Height: lean the protein on the starch and top with a small pile of microgreens.
- Crunch: crispy shallots or seeds placed by hand, not scattered.
- Negative space: leave part of the plate empty so the food stands out.
Plating tweezers vs tongs
Tongs are for heavy lifting: steaks, roasts, vegetables on the grill. Tweezers are for precision. Most cooks who use one end up keeping both.
Care
Wash with warm, soapy water and dry right away. Store them in the sheath so the tips stay aligned. Tweezers make a great gift; see best gifts for chefs.
FAQ
How do you use plating tweezers?
Hold them like a pencil near the tips and use light pressure to place garnishes, herbs and small items. The Dalstrong 10" Plating Tweezers ($69) have a micro-serrated tip for grip.
What are plating tweezers used for?
Placing garnishes and small items, turning small proteins in the pan, pulling fish pin bones and lifting items from hot oil.
What size plating tweezers should I buy?
Around 10 inches is a versatile length; it keeps your hand clear of the plate and the pan.
Are plating tweezers worth it for home cooks?
Yes, if you like precise plating or cook fish and small items. They're also useful for turning scallops and shrimp.
