At your own risk. This is not a medical advice.
Are great chefs using a mortar to mix, crush ingredients etc?
Mortars have the advantage of operating with chemical energy (our hand mechanical energy from the chemical energy of the food we eat which in turn comes from the sun).
You have precise control of the result.
You can see entropy (irreversible processes) at work.
Not as high local temperature is generated so ingredients stay intact.
It is not very easy to use. The pestle can be dropped by gravity so as not to stress our muscles, bones ect. If fatigue, stress etc is experienced it must be stopped immediately.
Ingredients for a great peanut butter is just peanuts. (No palm oil added or vegetable oil that have a reputation of clogging blood arteries.)
And a small marble mortar and pestle.
As soon as we begin can carry on the pieces become smaller and smaller. After say 10 minutes it is butter.
Entropy at work.
Delicious.
Possibly the best peanut butter on the planet.
A marble mortar cleaning process can begin by crushing oat flakes. Then using water. (Your own risk).
The idea of using a marble mortar comes from the great chef Alexandre who has a mortar since he was a kid.
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