CHOW Tips

Why Use a Mortar and Pestle?


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Douglas Ford, sous-chef at LA's Lucques, uses a mortar and pestle a lot for things like grinding spices or garlic. It's often preferable to a mechanical device like a blender or Cuisinart, because the heat those devices create will cause some ingredients to oxidize more quickly and turn brown.
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CHOW TipsBy CHOW.com