How Do You Use Mortar & Pestle?
Mortars and pestles come in a variety of materials, from granite and marble to porcelain and wood, but the most effective ones share a few common traits. Good pestles are stout and heavy with a wide base for grinding, and mortars should have thick, high sides. In “Grinding Stone to Art Object,” Michael J. Brody notes that early civilizations used mortars and pestles to prepare everything from herbal medicinal blends to flours for bread making. Although you may not use a mortar and pestle for these purposes, you may use them to prepare fresh herbs or spices for cooking. Prepare your herbs or spices for grinding. If your recipe requires herbs such as rosemary, thyme or oregano, release the leaves from the stems. Pinch the stem tops between your thumb and forefinger and slide your fingers toward the bottom. Discard the stems and reserve the leaves. Peel garlic, ginger and galingal. Some spices also require preparation. If you are working with cardamom, for example, you must remove the see
