Timeline for When would a cook reach out for a mortar and pestle rather than an electric grinder for spices and a sharp knife for herbs?
Current License: CC BY-SA 4.0
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10 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 26, 2024 at 13:49 | vote | accept | Sam7919 | ||
| Apr 20, 2024 at 3:15 | history | became hot network question | |||
| Apr 20, 2024 at 0:01 | answer | added | FuzzyChef | timeline score: 4 | |
| Apr 19, 2024 at 9:39 | answer | added | GdD | timeline score: 6 | |
| Apr 19, 2024 at 7:31 | answer | added | John Doe | timeline score: 5 | |
| Apr 18, 2024 at 22:42 | comment | added | Sam7919 | @RoddyoftheFrozenPeas What you say makes a lot of sense, but does reaching boiling temperature after adding the ground spices (whichever way they were ground) or frying them before adding the other ingredients, not also fully release the oils? Not disbelieving, just wondering. | |
| Apr 18, 2024 at 20:43 | comment | added | Roddy of the Frozen Peas | The crushing action of a mortar and pestle tends to release more oils than the blades of a grinder/food processor, so you'll get more aromatics. I don't know about "burr spice grinders" or how they work though; mine were all cheaper and bladed, and there was a noticeable difference between the end product from the mortar vs the grinder or food processor. | |
| Apr 18, 2024 at 19:13 | answer | added | Sam7919 | timeline score: 1 | |
| Apr 18, 2024 at 15:22 | answer | added | Chris H | timeline score: 10 | |
| Apr 18, 2024 at 14:37 | history | asked | Sam7919 | CC BY-SA 4.0 |