I'm thinking of putting it in a fabric or inside of something and hitting it with a hammer. I don't have steel plates big enough. What can I bag the cinnamon sticks in or sandwich them in?
>Inb4 coffee grinder
It broke my last coffee grinder. I also tried baking it, then breaking it into penny sized pieces by hand and putting them in the food processor but that made the blade get stuck.
for a milenia or two, it's been done with a mortar and pestle. if no have, get. then anon smash.
uggg. I have too much heavy crap already. But you're right, goddamnit.
What I could buy is a nice bowl to keep fruit in, that I could also use to smash. Does such a bowl exist? I wonder. What material?
or use a ceramic bowl and a spoon. or any kind of bowl.
i have years of experience crushing things to fine powder. whether they are salts, lapis lazuli, slate, pumice, semi precious minerals, quartz, sand, marble, herbs and spices such as cloves, nutmegs, dried rosemary, bay leaves. i have used porcelain, granite, stainless steel, black marble, wood, brass, volcanic rock, and in my younger days, a plastic mortar. i have even made my own porphyry mortar with only hand tools. but a ceramic bowl will work in a pinch. you can bend a spoon and gently rock it against the stuff. i have crushed things up to 8 on the mohs scale on regular ceramic bowls, and they grind well if you first crush them into smaller pieces.
i saw indian tea maker crushing spices with a smooth rounded rock over a hard flat slab of rock, probably granite. a granite cutting board if you have it. i have crushed spices up even on a hard wood cutting board and the back of a table spoon. depends how fine you want them.
Cinnamon sticks are best enjoyed as sticks. They don't really work well as a powdered spice. Powdered cinnamon is actually a completely different species of plant despite sharing the common name.
so you're saying for recipes that call for cinnamon sticks to be ground, it's better to use powdered cinnamon?
In my opinion, usually yes. Ground cinnamon has a more "complete" flavor, whereas the ground up sticks have more of a one-note "tangy" cinnamon flavor that starts off really strong but doesn't last long or develop, if that makes sense. BUT, there's one case where powdering the sticks makes sense, and that's when you're going to use it to add a little "zip" to the regular ground cinnamon. The two pair together well. The catch here is that it only works well as a final touch, like if you sprinkle it on French toast for example. If it is blended into the food (eg. milkshake) or exposed to cooking heat, then it looses its impact. This is all just in my own opinion of course... I'm sure others probably disagree with me. But I've spent plenty of time and energy grinding up cinnamon sticks and rarely have I found it worth the effort. Your mileage may vary.
> be me, a moronic cheapskate
> buy a $60 electric burr mill grinder
> it wont go small enough for my espresso machine
> imma just tweak the adjustment cog so it can actually be semi-decent
> this chinesium bullshit does not want to be dissasembled
Can someone help me find either a dissasembly manual or find a way to dissasemble the fricker without breaking it?
model number CG9406-UL
Currently can't figure out how to get that tube out of the way(it blocks the outer shell from sliding off)
frick wrong button
>moronic
I thought he fixed it
Got a blender?