13 of Andrew Zimmern’s best cooking tips
In Zimmern’s view, one of the biggest problems with modern kitchen appliances is that they can interfere with the flavor of your ingredients. Apparently, food processors can add unwanted heat to your recipe, giving you less control over how your creation turns out. However, an old fashioned mortar and pestle will not have the same effect. “No heat means the food won’t change its texture or flavour, so you can combine small amounts of things that would otherwise get lost in a machine of any kind,” the chef told Today.
For this reason, Zimmern says he makes chili paste with a mortar and pestle. Interestingly, this strategy will result in pastes that are much hotter than those made by modern tools. As explained by Otao Kitchen, food processors chop ingredients while a mortar and pestle purees them. This crushing motion will release more oils from the chilies and, in turn, a spicier, stronger flavour.