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Originally Posted by LWJ
I have never heard of the skillet method. What would this do to granite?
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Nothing. The skillet and pepper are softer.
Quote:
Originally Posted by wdfifteen
I sous vida the peppercorns at 101 F for 2 hours. Then I place each peppercorn individually on a chilled granite surface plate (with an 10 micron finish) and gently tap it with a warm 1.6 oz polished brass hammer until I get the perfect crack.
Grinders are for amateurs.
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I wonder if you're pulling our leg.
Or did I need to say that? I'm a little slow sometimes.
I use an adjustable wooden upright grinder. The kind found under the arm of a waiter in a restaurant. In fact it came from a restaurant. The only problem is that it doesn't hold much. Still will last quite a while but I'm always thinking, "Is there any in there?" Then it comes out any size I wish with a quick turn of the nut on top.