The classic kitchen tool you can use to avoid garlic fingers



The mortar and pestle is an ancient tool, but still used around the world today. Atlantic says that tool design has remained virtually unchanged for thousands of years, from ancient Greece to modern Mexico. Its ease of use and basic utility will become clear as soon as you start using it on garlic. According Food & Wine you can crush the garlic cloves in your mortar and pestle, then easily discard the skin, as you would with the flat side of a knife. The mortar and pestle also has the advantage of being easier to clean. The garlic doesn’t stick as easily, the bowl is easy to rinse, and the non-porous materials don’t retain that pungent garlic flavor.

Besides keeping your fingers and knives clean, pulverizing garlic in a mortar and pestle has another great benefit. One of the reasons they endured is that grinding ingredients is a powerful way to bring out the flavor. Flavor note that vegetables release the most oils and pungent notes when their cells are crushed – slicing only crushes the cells that the blade splits. Adding a pinch of salt makes it easier to grind the garlic into a paste and brings out the goodness of garlic even more. You’ll notice the difference the second you taste your prawns with prawnsand your garlic press might be banished to the back of your drawer for good.

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