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Use both ends of pestle for crushing

Fine Cooking Issue 91

I read Fine Cooking‘s review of mortars and pestles and was pleased to see that the one I own, the Thai granite one, was mentioned as the favorite. Here’s a way to get the most out of this tool: I’ve found that when crushing hard spices like black peppercorns, it’s easier to turn the pestle over and use the small end. This way, you can exert more pressure on the small peppercorns, and it’s easier to break them.

Glenn Baglo, via email, None

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