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34

In my opinion, the best option is to have someone grind them for you. Ask your friends--someone may have a grinder you can borrow, or would be happy to grind them for you in exchange for some cookies or part of the bag of coffee. If you have a local coffee shop, talk to the barista (over the latte' you just bought) and ask if he/she will grind your beans ...


14

You could use a mortar and pestle, if you have a good (and large) one - though it would take a lot of time and grinding to make it work, and probably small batches to fit your mortar and pestle size, it is doable, especially if this is a one-time use. you would probably not want to do this often, though. You might try a blender, it's very similar to a food ...


13

One clove is "the berry part", as you describe it, and the "stem". Use the whole thing.


11

Chilies are dried before grinding. There are several ways to dry them: Leave them in an exposed part of the fridge for several weeks. There should be a lot of open air around it, to allow moisture to escape. String them up outside. To do this, poke holes and run strings through them and tie the strings up so they're spread out. For best results, you ...


11

Both have downsides: Coffee that is ground more than a few hours before brewing loses aroma, which is obviously an important part of flavour. A blade grinder doesn't produce evenly-sized particles; big particles will under-extract (losing flavour) and small particles will over-extract (introducing bitterness). My wife and friends didn't believe me about ...


10

You're very correct the grinders are pretty pricey. I believe we paid about $300 for ours. There are a few good reasons for me to have a grinder. Whether they are good reasons for you is your call. 1- I can grind whatever I want. Right now I am using hard white wheat. Unbleached, hard, white wheat flour is more expensive than your run-of-the-mill flour and ...


10

Is this normal? Yes, it is. Sinew and other connective tissues (silverskin/fascia, ligaments) are very tough stuff; you need to remove as much as possible by hand before grinding. Sinew and ligaments are strong, whitish strands or "cables" connecting bones to muscles and to other bones, respectively. They'll be in the same place on every piece of a ...


10

You cannot make good hummus from canned chickpeas, you should make it from fresh dried beans The beans need plenty of soaking and rinsing When cooking, add one tsp of baking soda per cup of beans. Baking soda chemically softens the bean proteins. Never add salt or other flavourings during the bean cooking stage Traditional hummus is somewhat coarse, but ...


10

I would say the short answer to your question is NO, nothing you do at home without a food processor or blender will give you satisfactory results. Working with a hammer/morter & pestle/rolling pin/pan etc, is going to be a lot of work for very inconsistent results. My best suggestion would be to take them with you to work and ask around if anyone wants ...


10

Consider what the "no cheating" version of the ingredient is, and get the closest thing to that, that's convenient enough for you. For things like garlic, ginger, etc., the "no-cheating" version is to get the fresh ingredients and crush/grate them - what you end up with is a paste. The paste you can buy in jars is this stuff, with preservatives added to ...


10

For the most part this is a question of convenience and how quickly you go through a fresh supply of spices in the quantities you buy. Pretty much every dry spice will last better and be more aromatic and flavorful if it is stored whole. That applies to leaves, seeds, bark, you name it. Some really hard spices like nutmeg may not be appropriate for the ...


9

Many of the big grocery stores (Safeway? Albertsons? I don't know which ones you have near you) have grinders for grinding beans you buy there. If the brand of beans you bought isn't from the store you grind it at, they shouldn't think you stole it...


9

Any seed that has been damaged, cut, smashed, milled, or ground starts to lose flavour, texture, nutrition, and eventually will go rancid due to oxidising oils. Four hours is too short a time for anything noticeable to happen. Some types of nuts and seeds show a noticeable change over a day or two, but most take many days or weeks. Milled flax seed is ...


9

I could not find any credible sources indicating that flax seeds (also known as linseed) lose significant nutritional benefits after they've been smashed, crushed or ground. This article from Mayo Clinic in fact indicates that since the seeds tend to pass undigested, it is better to grind them: Most nutrition experts recommend ground flaxseed because ...


9

Yes Turkish coffee grind is finer than esspresso grind. Grinders are typically one of two kinds: Blade grinders, or burr mill/grinders. For a consistent turkish coffee or esspresso grind, it's recommended to get a conical burr grinder they can produce the fine grind you need without heating up the coffee and losing flavor. Also, the better ones tend to not ...


9

Fat That depends on what consistency you like, how oily/fatty you like your food, and the kind of food you are preparing. For things cooked on high heat, like hamburgers, more fat will give the meat more flavor and tenderness. For things cooked on lower heat, like spaghetti sauce or a casserole, less fat is generally preferable as the looser ground meat ...


9

We often use a coffee grinder to make almond flour for my son who is on a very restricted diet. We use a simple 19.99 blade grinder rather than a burr grinder. We've also used it to create powdered sugar from Xylitol and from ordinary cane sugar, and tapioca starch from tapioca pearls. Good luck!


8

There are two possibilities I can see: The steam can wet the pepper in the mill and cause it to cake in the grinding mechanism There's an over-protective lawyer worried someone will scald themselves and blame the grinder company. Which of the two is your guess. Personally I use my grinder over steaming pots all the time and I've never had any problems, ...


8

If you could, what you get wouldn't be your standard corn meal. There are a few different varieties of corn, and what you get frozen would be 'sweet corn'. Corn meal and corn masa are made from either 'flour corn', 'dent corn' (aka 'field corn') or 'flint corn', all of which are lower sugar, higher starch, and allowed to dry in the field. You'd have ...


7

After pressing the coffee I always let it settle a while prior to pouring. Pour slowly, then let it settle a moment in the cup. I leave the last of the coffee in the press to avoid most of the sludge. Some very fine grounds will inevitably make it into the cup -- it is the nature of the beast.


7

The way we make Chai in India ( there are lots of variants of the spice mix) is to use the spices whole while brewing the tea and to strain the tea before drinking. Though for cardomom you should crush it to release the flavor. I would suggest using your hand or the broad side of your knife blade. If you decide to use ginger, it might be a good idea to ...


7

No one device, manual or electric, is ideal for all of the tasks that you have enumerated. Many cooks will have more than one tool, depending on the job at hand. Some spices, particularly cinnamon, are very difficult to grind effectively at home without leaving fibrous bits that may give an unpleasant mouth feel. Of course, when infusing flavor from a ...


7

It's really going to be a trade off between the flavor defects, but it also depends on the brewing method, and if it's drip or espresso. For us, with drip, stale coffee tastes worse than badly ground coffee. We can always tell if coffee has been freshly ground or not, because the characteristics and flavor profile change the longer it's been ground. ...


7

Stone based electrical wet grinders (not to confused with "wet/dry grinders", which are a type of blender), as are used in indian cuisine, have been used/modified by some chocolate enthusiasts as conches, and there are now some models by the same maker specially targeted for such usage, for example the Santha Spectra 11 model. Some models of unmodified stone ...


7

Finecooking suggests: If you need ground star anise, you can grind the whole stars (both seed and pod) in a spice grinder or mortar and pestle. Grinding seeds and pods separately and the respective olfactory sensation led me to believe that both parts contribute and are worth being used.


7

This breaks down to two separate questions. Should I clean silicone lubricant off my grinder before use? and Am I loosing meat around the auger because of improper lubrication? I should not say it is 'required' to 'wash or rinse' before use, depending on how long it has been since you last used it and how and where it has been stored. It is likely that at ...


6

A friend of mine has been experimenting with different kinds of rye bread for quite some time. He's come to grinding the rye flour himself. I've been tasting the bread for most of the time. The grinders are indeed expensive. Manual ones are cheaper, but it's really a lot of work to grind even a smallish amount of grain (I've tried). Off-the-shelf flour is ...


6

"Wholemeal" or "whole wheat" flour is mostly 100% whole wheat in most countries. They used to remove the "brush" though, but I suspect modern grinders take care of these now As I understand it, when you grind your flour it may not be as good as commercially ground flour if your grinder causes the wheat to heat up. This will effect it's nutrition and shelf ...


6

I am answering my own question with information I have gathered after doing some of my own research. Several hand mills claim to make peanut butter, but the mill that seems to have the best public following and reviews for flour making, the Country Living Grain Mill, does not claim to make peanut butter in their marketing literature. I contacted the ...


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