Prep & Assembly
Grind
Crush food into a coarse to fine texture, from spices to meat
Grinding breaks food down into a uniform powder or paste — toasting and grinding whole spices for fresh flavor, or grinding your own meat for burgers. The control over texture is the payoff. Grind spices in small batches and just before use, when their aroma is brightest.
Grinding breaks food into a uniform powder or paste, whether toasting and crushing whole spices or grinding your own meat. The control over texture and the burst of fresh aroma are the payoff. Grind spices in small batches just before use, when their flavor is brightest.
- Difficulty
- Easy
Types & varieties
How to do it
- 1
Prep the food — toast spices or chill and cube meat.
- 2
Work in small batches for an even grind.
- 3
Pulse or crush to the texture you want.
- 4
Use right away while the aroma is at its peak.
Common uses
Tips & pitfalls
- A dedicated spice grinder keeps coffee and cumin from cross-flavoring.
- Grind meat cold, even semi-frozen, for clean cuts and good bind.
- Wipe a spice grinder clean with a little raw rice.
Good to know
- Tool
- Mortar and pestle, spice grinder, meat grinder
- Best for
- Whole spices, coffee, meat, nuts
- Cue
- Even particle size, fresh strong aroma
Also called
mill
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grate
Shred food into fine bits against a sharp-toothed surface
Zest
Shave the fragrant colored peel of citrus, sparing the bitter pith