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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Comments
Leave a Comment
Comments