kai914•1mo ago

Pro tip: use a salt grinder for whole spices instead of a dedicated spice mill

I kept getting uneven coriander and cumin from my cheap blade grinder, so last week I threw some coriander seeds into an empty salt mill I had lying around. Ground it over my pan in about 30 seconds and it was way more consistent than anything I got from the electric one. Has anyone else tried repurposing kitchen gadgets like this?

2 comments

2 Comments

lisa51mo ago

I mean, is uneven coriander really that big of a deal? Like, maybe it's just me but I don't notice a huge difference between inconsistent and consistent coriander when it hits a hot pan. The salt mill thing sounds clever and all, but why go through the trouble of repurposing stuff when a cheap blade grinder does the job in 10 seconds? Idk, maybe I'm just not a spice snob, but I feel like people overthink this stuff. A few bigger chunks here and there never ruined any meal I've cooked. I'd rather spend time on actual cooking than worrying about how fine my cumin is.

jessicac281mo ago

Honestly, "a few bigger chunks here and there never ruined any meal I've cooked" has to be one of the most real things I've read in this whole thread. I totally get where you're coming from, because I've definitely burned more meals stressing over the perfect grind than I have from uneven spices. It's like, at a certain point, you're just overthinking and the food is either going to taste good or it's not. I've had plenty of nights where a rough dump from a jar worked out just fine and nobody noticed a thing. It's nice to hear someone else not getting bogged down in the tiny details. I think people forget that cooking is supposed to be fun, not a science project.