Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    EQUIPMENT CORNER

    Jun 09, 2020 4 minutes
    BY MIYE BROMBERG, RIDDLEY GEMPERLEIN−SCHIRM, LAUREN SAVOIE & KATE SHANNON

    Mortars and Pestles

    mortar and pestle is a low-tech multitasker, allowing you to blitz whole spices into powder and grind wet ingredients into pastes and sauces. We’ve long thought that the quality of the foods produced by a mortar (the bowl) and pestle (the club) are superior in flavor and texture to foods that come out of a food processor. Plus, there are only two parts to clean and no sharp blades to nick yourself on. We tested seven models, using them to grind peppercorns to different levels of coarseness, to

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated6 min read
    The Soul of Japanese Cooking
    As steam began to rise from my pot, I plucked the glistening strands of kombu from the hot water and set them aside. I pulled the pot from the heat, added a handful of katsuobushi to the water, and watched the translucent fish flakes slowly sink bene
    Cook's Illustrated6 min read
    Mastering the Art of Kol Böreği
    Every morning, the aroma of freshly baked pastry wafts down the wandering old town streets of Gaziantep, Turkey. When I attended cooking school in the city, I’d often follow my nose straight to the source: a shop where coils of golden, flaky kol böre
    Cook's Illustrated3 min read
    The Beauty of Braised Bok Choy
    So many greens are all leaf and no stem, but bok choy levels the ratio. At least 50 percent of each oblong head features thick, bright white ribs (“bok choy” is Cantonese for “white vegetable”) that stretch skyward and unfurl into a collar of jade-gr

    Related