February 1, 2007
My Mortar And Pestle
One of my newest addition to my group of kitchen utensils is this granite mortar and pestle ($12.99 from Ranch 99).
The internal diameter of my mortar is 4.5 inches (the smallest of this granite series). The pestle is 6 inches long which fits nicely into the palm of my hand, allowing a firm grip.
Benefits of using a granite mortar and pestle:
1. Ingredients can be pounded to release and blend all of their natural oils and juices. A pounded paste is immensely aromatic and has a breadth and depth of flavor lacking in a processed mixture produced by an electric blender.
2. Curry pastes and other fragrant pastes required for Nonya or Thai cooking are made in the traditional way using a mortar and pestle.
3. You can make a ground paste from scratch and then brag about it.
4. A granite mortar and pestle is very dense and heavy. It will not chip and can last for years even when subjected to vigorous daily pounding.
5. Pounding the ingredients can help to build up your arm muscles as a certain degree of strength is required.
6. For those people who lead stressful lives, the act of pounding and the rhythmic sound of thumping can be meditative and helps to alleviate stress.
7. It takes time, effort and patience to create a well blended paste and can be treated as part of a character building process for the modern cook seeking short cuts by using ready-made premixes. (Oops! That’s me!)
How to use a mortar and pestle:
1. Use a straight pounding motion as well as a grinding motion up and down the rougher sides of the mortar.
2. For the tougher or fibrous ingredients (like lemongrass), chop or cut them into smaller pieces before pounding. You can add some course salt to provide some abrasion to the grinding process to reduce the harder and more fibrous herbs and spices as well as pull their flavors together.
3. Soften dried ingredients like dried chillies and kaffir lime peel by soaking them in water before pounding.
4. For the softer and wetter ingredients like garlic and shallots, they can be placed in whole as they mash up relatively easily. (I use an electric blender to chop ingredients into finer pieces first before pounding them afterwards to release their flavors fully.)
5. For mortar and pestle newbies, it is advisable to work on one ingredient at a time, starting with the dry spices. This is because if you pound all the wet and dry ingredients together, some of them may be cushioned by themselves in a soft bed. Dry ingredients are easily mashed up with a rolling motion of the pestle around the bottom and sides of the mortar while its surface is still dry.
6. Remove the pulverized dry ingredients from the mortar before proceeding with the fibrous herbs. Pound one ingredient at a time, a small amount at a time, moving from the hardiest to the softest and wettest.
7. When all the ingredients have been reduced to powder or paste, combine them and pound together until they are well blended and indistinguishable.
Bite This!
More recipes:
Beef Rendang - I Wish I Made This
Chicken Recipe (6) - Dried Chicken Curry (Indonesian Style)
Weekend Herb Blogging - Lemon Grass
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February 1st, 2007 at 7:38 pm
So that’s what that is for. I’ve seen something like that in our kitchen (not as nice as your mortar), but didn’t know what it was.
February 2nd, 2007 at 2:23 am
I have been considering getting one of them for a while now as it would go well with out kitchen although i wasn’t planning on using it just something as a ornament. I can’t believe they are just $12.99 i will definitely be getting one. Great tips on using one and benefits i probably will end up using it now.
February 2nd, 2007 at 7:00 am
Lol. That’s the one I own.
February 2nd, 2007 at 7:02 am
Hi simcooks, thanks for dropping me a note on my blog! I’m all for using a mortar and pestle, just haven’t learned how to prevent my shallots and garlic from jumping out when pounding! So annoying, no matter how little I try to pound at a time! :)
February 2nd, 2007 at 9:28 am
When I was a kid, it used to be my favorite “chore” that grandma assigned! However, according to Bon Appetit’s 10th Annual Readers’ Survey, mortar and pestle is the least used kitchen tool in the American kitchen. Pity.
February 2nd, 2007 at 4:25 pm
Wow, you bought one? I brought a small one (half this size) with me here and have not used it at all!:O
Oh, I just “arrowed” you on something in my new post.:P
Go take a look!
February 3rd, 2007 at 8:29 am
DF - Porcelain and stoneware ones are quite common too. You can use your mortar and pestle to prepare your pesto for your love pizza :)
James - I had initially thought it was something really expensive too (going by the weight of it!). I believe there are smaller ones in Ikea for half this size and price.
Chubbypanda - hehe… I wonder who else has the same.
Shilpa - I have that challenge too! I guess we have to pound a bit at a time then set them aside to avoid the jumping problem.
Ray - I am not sure how long my interest in this mortar and pestle will last! Now I am in the “ooh, I got something new” stage and have made chicken curry and beef rendang with it.
Tiga! Lucky the “arrow” is not for me to pound ingredients for you :p It’s quite tedious!