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Video Source: www.youtube.com/watch?v=blX981htnIY
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. • ======================CHOW.com========================= • CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind! • See all the newest uploads from CHOW with the Latest Videos playlist: http://bit.ly/owLvNO • Subscribe to CHOW: http://bit.ly/xTzxYj • For more recipes, stories and videos, check out http://www.chow.com/videos • CHOW on Twitter: http://twitter.com/#!/CHOW • CHOW on Facebook: / chow • ======================================================== • TRANSCRIPT • At our restaurant at Lacques, we use mortar and pestle for a lot of different things, pounding garlic, grounding spices, pounding herbs. When you're using something mechanical, like a blender, the movement of the blade is so fast that it creates heat and that will oxidize a lot of herbs. By using a mortar and pestle, you're grinding stone to stone, it's not creating the same amount of heat and it'll keep them staying really green instead of oxidizing and turning brown.
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