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 Illustrated4 min read
    Baja’s Shrimp and Vegetable Tacos
    Tacos gobernador, or “governor’s tacos,” are food fit for a VIP. The recipe was born about 30 years ago, when Francisco Labastida Ochoa, the governor of the Mexican state Sinaloa, paid a visit to Mazatlán’s Los Arcos restaurant. The restaurant’s chef
    Cook's Illustrated4 min read
    No-Commitment Refrigerator Preserves
    Refrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushe
    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