I’m sure that many of you have seen this already, but for those who haven’t, I wanted to share a blog post by Leda about her method for pestle and mortar use. She’s a firm believer in their effectiveness and shares some interesting information about them. If you’re interested in giving one a try, this is the perfect place to start.
The mortar and pestle is one of the oldest tools used in food preparation. It is also among the most versatile. You can use it to grind spices or herbs, crush nuts, make dressings, mix ingredients for sauces and marinades, mash garlic and ginger to a paste, and even grind coffee beans.
Tortilla chips with fresh lime juice and salt.
For many people these days a mortar and pestle sits unused on the shelf in the kitchen cupboard. However if you are like me and love the taste of freshly homemade dressings and sauces then you will be interested in learning how to use this simple but very effective tool.”
The mortar and pestle is one of the oldest methods of grinding foods. It is used to make many delicious sauces, but the main purpose is to crush herbs and spices into a powder. The power of this simple kitchen tool cannot be overstated
A mortar and pestle is usually made out of stone or even marble. However, ceramic versions are also available. The mortar can have either a round or an oval shape.
Tthe pestle is made from wood or bamboo and has a rounded end for easy grinding. This tool can be used for other purposes too aside from making condiments and sauces. It can be used in making food pastes or to crush coffee beans as well as many other foods.
A mortar and pestle can be used in almost any kitchen setting even if you prefer an electric food processor for most of your food preparation tasks. Using it will allow you to control your ingredients better, which means that you will not need extra ingredients to balance out flavors in your dishes.
Celery salt is a type of salt that can be prepared quickly, easily, and cheaply at home. Although it is not as popular as it once was, many people still enjoy this delicious seasoning on salads and in a variety of recipes.
Name:How to use a mortar and pestle
The best way to do this is to use a pestle and mortar. The main advantage of these over a food processor is that you can work with individual items separately.
Take for example making breadcrumbs. If you’re using a food processor, you’ll need to add all the bread into the container at once and then blend it up. This will mean that if there are any larger, harder bits of bread in there, they’ll get blended up too and you’ll end up with breadcrumb-coated rocks in your breadcrumb mixture.
Trouble is, unless you’re using a very solid, heavy-duty pestle and mortar, it’s hard to get the same kind of pounding force as you would from a mechanical device like a food processor or blender. So when making breadcrumbs with one of these, take care not to overload them or they’ll just become crumby mush.
Celery Salt
A little salt and fresh ground pepper is a quick fix for any meal. It’s quick, simple, and delicious. Who would have thought you could take that same idea and make it better?
It’s all about the flavor of your salt. The celery salt created from this recipe is amazing on grilled fish or chicken, but it’s also great on salads or even popcorn.
TASTE – Your first impression will be the strong celery flavor, with just a hint of saltiness. That faded after I tasted it a few times and an interesting mix of flavors emerged. The celery flavor isn’t overwhelming, but it is definitely there. I almost felt like I was eating celery salt flavored salt flakes!
APPEARANCE – The color is a bright light green, not at all indicative of the flavor. But that may have to do with the fact that my mortar and pestle aren’t very big. A larger mortar would improve the texture of the salt too since there wouldn’t be as many crushed pieces.
FLAVOR PROFILE – Strong celery taste with a hint of saltiness.
HOW TO USE IT – Celery salt can be used in place of regular table salts for a completely different flavor profile
Celery salt has been used as an all-purpose seasoning in the United States since the 19th century. It is most commonly used to season soups, salads, and potato dishes across America.
Credit for the invention of celery salt goes to James Henry Craig, a physician who lived in Burlington, Iowa. Craig, who was born in Canada in 1849, began working on a recipe for celery salt after being asked by one of his patients about the most efficient way to use the vegetable for medicinal purposes. At the time, celery was often prescribed as a cure for digestive problems and fever. Craig decided upon grinding fresh celery seeds with kosher salt and discovered that it made a delicious seasoning for many types of food.
In 1886 he patented his discovery as Dr. Craig’s Celery Salt. He sold it via mail order from his Burlington office while also continuing his medical practice. The product was so popular that he began selling it at local grocers’ counters soon after receiving his patent. Celery salt quickly became known as a great all-purpose seasoning and can be found in many grocery stores today.
