Mortar and Pestle

Lefty

Lefty

Yank
Do any of you use a mortar and pestle? I have one and use it at least weekly for herbs and spices, making a garlic paste... I have even used it to mash up peppers for a hot sause. Anyone got any interesting uses for a mortar and pestle?
 
I have a wooden one that's 16 oz, my older brother who's 55, made in woodshop in middle school. Does that make it an antique yet? LOL! It's well seasoned. I usually do my garlic/herbs in there. Crushed/brewsed mint, rosemary. Anchovies for ceasar salad. And avacado for guacamole. I'm sure there's more, but that's the majority of it. Oh. I've ground medicine for the dog.
I'd like to have one a bit smaller, or one of those stone/mexican ones that are more shallow. It's on "the list."
 
How do you use it, Lefty?
Do you grind up fresh spices/herbs, dried, turn them into more of a powder? I'm just interested in normal uses, let alone interesting (lol).
 
chowhound said:
How do you use it, Lefty?
Do you grind up fresh spices/herbs, dried, turn them into more of a powder? I'm just interested in normal uses, let alone interesting (lol).
Click to expand...
When making a garlic paste I rough chop garlic and add salt and work it till it makes a paste. I use the paste in many things like sauces or even as the start of a dressing/dip. I have also used it for fresh herbs and that helps release the oils and I also like to work it into a paste for things like sauses, pestos.

I use it to grind up nuts.

How it is used
Place the substance to be ground inside the mortar (bowl). Sit the pestle on top of the substance and apply downward pressure, then grind using a circular motion. This action forces the substance against the surface of the bowl and pulverizes it.

The grinding process releases the oils, and flavor essence of the substance. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. Depending on the food you are preparing the process can be quite laborious. If you enjoy cooking, using a mortar and pestle will simply be part of your "craft" of food preparation. If you just need to "get the job done", reach for the food processor.


More info here

http://www.gourmetsleuth.com/mortarpestle.htm
 
i make my dry rubs in mine.

a favourite one is for grilled pork chops. it's the first recipe that i came up with on my own, when i started cooking. i call it buckytom's dirty pork chops.

in the mortar, mix together a few dried berries of allspice, about twice as many black peppercorns, and a dried bay leaf. mash up into a rough powder, then add kosher salt, and granulated garlic. mash into an even powder, but not too fine.

sprinkle on chops and let marinate in the rub for a few hours. grill over high heat, then serve with sliced pickled hot cherry peppers, and a good splash of the pickling juice (hence the dirty part, like a martini).
 
Thanks Lefty.
I don't do much with whole herbs and spices. I can probably do without this for now.
And if I need to pulverize a dog's pill, I fold a platic bag over it and hit it with a hammer (lol).
 
Lefty said:
When making a garlic paste I rough chop garlic and add salt and work it till it makes a paste. I use the paste in many things like sauces or even as the start of a dressing/dip. I have also used it for fresh herbs and that helps release the oils and I also like to work it into a paste for things like sauses, pestos.http://www.gourmetsleuth.com/mortarpestle.htm
Click to expand...

That's a gread Idea Lefty I will definitely be borrowing that. Need to get one have not had one for awhile. The stupid microplane thing I use stinks
 

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Here is one of absolute best things about cooking in Mexico...I know most of you have probably seen these before - they are available pretty widely in the US. Molcajetes are made from lava rock and have to be carefully seasoned by grinding salt in them. The forerunner to the blender in Mexico:
molcajeteko8.jpg
 
MexicoKaren said:
Here is one of absolute best things about cooking in Mexico...I know most of you have probably seen these before - they are available pretty widely in the US. Molcajetes are made from lava rock and have to be carefully seasoned by grinding salt in them. The forerunner to the blender in Mexico:te]


hey Karen... does it have to be Lava to be a Molcajete? just curious and how do you season them?
Click to expand...
 
Lefty said:
Do any of you use a mortar and pestle? I have one and use it at least weekly for herbs and spices, making a garlic paste... I have even used it to mash up peppers for a hot sause. Anyone got any interesting uses for a mortar and pestle?
Click to expand...

i dont own one yet.... but have used them

side note Lefty...did u use a mash to make your hot sauce of make it fresh?

MexicoKaren said:
Here is one of absolute best things about cooking in Mexico...I know most of you have probably seen these before - they are available pretty widely in the US. Molcajetes are made from lava rock and have to be carefully seasoned by grinding salt in them. The forerunner to the blender in Mexico:
molcajeteko8.jpg
Click to expand...

i want the pig one..lol
anything to do with pigs i like.lol
 
All I've used it for is spices myself and is the right size for my needs. It could be too small for some though but it does stop having to chase the stuff around the mortar. Now if I need more I use the handle as a pestle on one of my Chinese cleavers in a bowl which also will get the job done.
 
I need something for the kitchen. I have a coffee grinder but it doesn't work for flat leaf spices. The one I have had for years is used for homeopathic purposes and crushes topical things so I don't like mixing cooking spices in it. It's too risky and I wouldn't want to poison the family by cross using the two.
 
Mine looks like this:


mortar39.jpg


I use it the same way everyone else does, mainly for dried herbs. When you buy one, make sure the inside is somewhat rough. A smooth surface makes it hard to work.

BT, those chops sound great!
 
Callisto in NC said:
I need something for the kitchen. I have a coffee grinder but it doesn't work for flat leaf spices. The one I have had for years is used for homeopathic purposes and crushes topical things so I don't like mixing cooking spices in it. It's too risky and I wouldn't want to poison the family by cross using the two.
Click to expand...

Callisto, welcome to the Forum! :tiphat:

Glad you are here.

Would you step over to the introduction forum so all these fine folks will know a little more about you?

Jim
 
Hey Pancho - here is what I've gathered from googling on molcajetes....

"A molcajete is the volcanic rock-vessel used by Mexican cooks (either professional or home) to grind and crush both fresh and dried ingredients used in many Mexican dishes. Both the ancient Aztecs, as well as the Mayans, used molcajetes long before the Spanish explorers and conquerors came to the New World.Before food processors, molcajetes, and their pestle-like counterparts, tejolotes, were instrumental in achieving the perfect consistency of many bases used to flavor various foods. Once broken in, these essentials in Mexican cooking provide the best hard surface for grinding hard spices such as peppercorns and for mashing garlic cloves."

How To Season or Prepare Your Molcajete
It is necessary to season the molcajete prior to using it or you'll get grit in your food.
1. Wash and scrub the interior of the molcajete and the tejolote with water and a stiff brush. Let both objects air dry. Now proceed to steps 2 and 3. We like the combination of both methods or you may select one or the other. This process only needs to be completed one time.
2. Put a handful of uncooked rice in the molcajete. Use the tejolote ( the pestle) and grind the rice into the surface of the molcajete (bowl). Discard the pulverized rice. Repeat the process until the pulverized rice is white, rather than gray or ash colored.
3. Add 4 cloves of garlic (peeled), 1 teaspoon of cumin (comino) and 1 teaspoon salt, kosher is good, and a teaspoon of pepper. Grind the mixture evenly around the interior of the molcajete. Remove and discard the mixture. Rinse the molcajete and tejolote with clear water and allow to dry before storing. Note that these ingredients and quantities can be adjusted to your liking and for the size of your molcajete.

I have been told that anything other than basalt/lava rock will not season properly, and you'll end up with grit in your food. Lots of knock-offs here in souvenir shops - probably hecho en China!
 
Thanks Karen.
I'm saving the seasoning directions for when I get mine.
Although they probably all come with instructions if they're not a cheap knockoff.
 
MexicoKaren said:
I have been told that anything other than basalt/lava rock will not season properly, and you'll end up with grit in your food. Lots of knock-offs here in souvenir shops - probably hecho en China!
Click to expand...

Thanks Karen... yeah I suspect what I see referred to as a molcajetes are not authentic. Would be nice to have one I will keep my eye out and keep in mind that the stone type is important.
 
Quote:
Originally Posted by jim_slagle
Callisto, welcome to the Forum! :tiphat:

Glad you are here.

Would you step over to the introduction forum so all these fine folks will know a little more about you?

Jim

Oh, been there, done that. :smile: Most of them already know me and one is even bashing me before I even got here.





I must have missed that thread....
 
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