Thank you for purchasing the HiCoup

Granite Pestle and Mortar!

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Congratulations and Welcome to the Family! We would like to thank you for purchasing the HiCoup Granite Mortar and Pestle. It is with great pleasure that we welcome you into the HiCoup Kitchenware family. HiCoup Kitchenware is a new company whose goal is to provide premiere, professional-inspired kitchenware direct to consumers like you. We design and produce our own products and are always adding more professional level kitchenware to our lineup! We would like to congratulate you for your mortar and pestle selection because you now own one of the finest granite mortar and pestle on the market. The HiCoup Mortar and Pestle was built to last and has been made from high quality granite that will serve you well for years to come. The reason why the granite mortar and pestle has not entirely been replaced by modern electric grinders is that it does indeed produce a more delicious paste. Instead of grinding up the fresh herbs and spices with a metal blade, these ingredients are pounded to release and meld all of their natural oils and juices. The metal blade merely cuts the ingredients up and mixes them. But the heavy stone pestle pounds the ingredients in a way that an electric device cannot. In this short guide, you will learn how to season your new mortar and pestle, tips and techniques on how to use your mortar and pestle, and finally how to care and how to properly clean a granite mortar and pestle so that it will provide you with many years of service. HiCoup Kitchenware prides itself in offering professional-inspired kitchen products and we hope you are 100% satisfied. If for some reason our product did not meet your expectation, please do not hesitate to e-mail our Customer Care department at support@hicoupkitchenware.com, or visit our website at www.hicoupkitchenware.com before leaving a negative review. We will do EVERYTHING in our power to make sure that we make it right for you. Again, thank you very much for your purchase! Sincerely,

John-Paul Dechaneo Founder, HiCoup Kitchenware

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PRODUCT COLLECTION

Rosewood Waiter’s Corkscrew

Stainless Steel with Rosewood Inlay

Waiter’s Corkscrew

Ebony Wood Waiter’s Corkscrew

Wing Corkscrew

Red Wine Aerating Pourer

Crystal Glass Wine Decanter

Oyster Knife with Sheath

Granite Mortar & Pestle

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HiCoup Kitchenware Loyalty Club

Whenever we launch a new product, we typically give away a limited amount of that product to our previous customers at a deep discount in order to test the market demand. Would you like to get our next product at a deep discount? Simply sign-up for the HiCoup Kitchenware Loyalty Club by clicking on the link below or by visiting http://www.hicoupkitchenware.com/newsletter-signup

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The Uses for Mortar and Pestle The mortar and pestle may be the oldest of all culinary implements. As basic as two stones, this simple tool can be used in a staggering array of food preparations, from spice blends to fabled sauces. Here are a few notable examples from the world's cuisines.

Classic Genoese Pesto The city of Genoa is one of Italy's great culinary capitals, and part of that heritage is its famous pesto sauce. Purists insist this classic sauce is best when prepared in a mortar and pestle, with the exceptional basil of the region. Begin by crushing garlic in the mortar with a bit of salt, slowly adding the basil and then the pine nuts, until the mixture is a thick paste. Add the cheeses, and finish the sauce by adding top-quality olive oil in small amounts until the whole mixture has a smooth and creamy texture.

Authentic Salsa and Guacamole

One of the characteristic fixtures in a traditional Mexican kitchen is the molcajete, a large mortar carved out of rough volcanic rock. Traditionally used for a wide variety of preparations, even grinding small amounts of corn into flour, today they are largely used to make traditional salsas and guacamole. Add ingredients such as onions, garlic and chili peppers first, and ground to a fine paste before adding the tomatoes or avocados. The interior surfaces of a molcajete are made of rough stone and must be prepared, or "seasoned" before using.

Thai Curry Pastes Thai food was largely unknown in North America until recent decades, yet today there are few places so small that it is unavailable. The mortar and pestle are integral to Thai cooking, and especially so in the preparation of the curry pastes that are such a characteristic part of the cuisine. Made up of ingredients such as ginger, garlic, galangal, shallots and chili peppers in varying proportions, pastes also include spices and herbs. Although high quality commercial pastes are readily available, they are superior when freshly made.

Ras Al-Hanout One of North Africa's culinary glories is its spice mixtures and pastes, such as the fiery harissa. Another classic mixture is Morocco's "ras al-hanout," meaning the best the spice merchant has to offer. There is no single standard mixture, though commonly-used spices include cardamom, cumin, coriander, cloves, cinnamon, pepper, chilies and turmeric. Some blends include ingredients little-known in the Western world such as dried rosebuds and cubebs, a spice similar to pepper. It is best prepared in a mortar and pestle, though you may want to pre-grind tough spices like cinnamon and cloves.

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How to Season a Mortar & Pestle

Before using a mortar and pestle for the first time, it is important to season it to avoid any unwanted flavors, deter sticking and smooth what might be an excessively rough grinding surface. This process will also clean out the stone dust that is inherently left during the manufacturing process.

Things Needed

Water

Stiff cleaning brush

1/3 cup of uncooked rice

4 peeled cloves of garlic

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon of pepper

Step 1 Clean the mortar and pestle under running water with a stiff cleaning brush. Allow to air dry.

Step 2 Place 1/3 cup of uncooked rice in the mortar and grind it into the surface with the pestle until the rice is pulverized. The color of the pulverized rice should be white once you finish grinding it. Discard the rice.

Step 3 Place four peeled cloves of garlic and a teaspoon each of cumin, kosher salt and pepper into the mortar.

Step 4 Grind the ingredients into the surface of the mortar with the pestle until all the ingredients are pulverized together. Discard the ingredients.

Step 5 Rinse the mortar and pestle under running water. Allow to air dry before storing.

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Basic Technique

Read the recipe for processing instructions If you need something ground into a paste or powder, this is the ideal tool. Items that are good to grind or crush in the mortar and pestle include peppercorns, spice seeds, herb seeds, fresh herb and spice leaves, rice, nuts, other plant seeds, hard candies, sea salt, and so on. Anything used for baking or eating that can be crushed is likely to work in the mortar and pestle. If you need something chopped, pureed, or blended, you may be better off with another tool, such as a blender or processor. The recipe will often be a guide on this.

Place the raw ingredients in the mortar

Measure out your whole peppercorns, cinnamon, or other ingredient and place it in the mortar. Fill the mortar no more than ⅓ full with raw spices; otherwise, it will be difficult to get an even grind. If you have too much to fit, it's fine to process the spices in batches.

Use the pestle to process to your desired consistency Hold the mortar in place with one hand, take the pestle in your opposite fist, and twist it against the ingredients in the mortar so that they are ground against its bottom and sides. Evenly grind, bash or crush all of the spices, using the pestle to mix and grind them until they are all reduced to the same consistency. Continue until the ingredients are as coarse or fine as you want. See below to learn specific techniques for grinding, crushing or bashing your ingredients. Each technique will result in a different consistency, and can affect the flavor and final outcome of your dish.

Store or measure out the ingredients

You can either place the freshly ground contents of the mortar into a glass spice jar with a tight-fitting lid, or go ahead and measure out how much you need for your recipe. Other Grinds

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Specific Techniques

Use the mortar and pestle to grind

This is the ideal technique for most spices you'll use in baked goods, sauces and other dishes. You can grind to a coarse, medium or fine consistency.

1) Place your ingredients in the mortar and hold it in place with one hand.

2) Hold the pestle in your fist with a firm but comfortable grip.

3) Press the rounded end of the pestle down onto the ingredients and roll it against the mortar while applying firm pressure.

4) Grind until you've reached your preferred consistency.

Use pounding for large spices and seeds

If the item resists or is simply large and needs this approach, use firm but gentle pounding, sometimes called bashing. This will crack the spices, allowing you to switch techniques to get a finer grind.

1) Grind first. This action will catch the ingredients that crush easily and make the pounding easier.

2) Pound or bash the ingredients. Use the broad end of the pestle and bring it down gently.

3) Use short, sharp pounds to speed up the process and conserve your own energy.

4) To avoid mishaps, cup your other hand (or a small cloth) over the top opposite side of the mortar and pestle to catch any of the bashed item that tries to bounce out.

5) Grind again if needed. Once most of the ingredients have been crushed, a little end muddling may assist to finish off the crushing.

Use crushing to keep spices intact

If your recipe calls for crushed, rather than ground, spices, that means they shouldn't be completely pulverized. Instead, you want to keep them mostly intact. This is also a suitable technique for processing garlic.

1) Place the ingredients in the mortar.

2) Roll the pestle across the ingredients so that they crush and burst.

3) Continue until all of the ingredients have been crushed, but not finely ground.

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How to Care for Granite Mortar & Pestle A properly cleaned granite mortar and pestle will provide years of service in the household kitchen.

Things Needed

Dishrag

Unscented dish soap

Abrasive dish sponge

Dry cloth

Step 1 Rinse the mortar and pestle in water immediately after use to minimize staining. Granite is especially prone to staining when exposed to acidic and oily foods.

Step 2

Wash the mortar in warm water, using a clean dishrag and mild dish soap. Unscented dish soap is best, because scented soaps can leave a perfume residue on the mortar and pestle that could transfer to food. Use an abrasive dish sponge to remove stuck-on food.

Step 3

Rinse the mortar and pestle thoroughly in warm water to remove soap residue.

Step 4

Dry the mortar and pestle with a clean cloth to prevent water stains from forming on the granite.

Warnings

Some staining on a granite and mortar pestle is inevitable, but it does not affect the performance of the utensil.

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