There's no Guestbook Recipe post today. We still acquiring the necessary tools and ingredients for the first recipe we selected. We're almost ready to make it though! We have selected and ordered a mortar and pestle - now it just needs to arrive.
As with most kitchen gadgets, it turns out you shouldn't choose a mortar and pestle based solely on its design. In the process of trying to figure out what we wanted to review from Cookware.com, a CSN Store, I learned how you should select a mortar and pestle.
Basically after knowing what you plan to use it for (curry pastes, guacamole, salsa, etc.), you need to consider the following:
- Material of both the mortar and the pestle. If you're making a guacamole or salsa, you won't want wood which will absorb liquid.
- Porousness of the mortar. If you don't want the flavor of what you're grinding to season your next batch choose marbles, vitrified ceramics, or granites.
- Surface of the mortar. They can be smooth like the Solid Thai Granite Stone, coarse like the Mexican Molcajete, or ridged like the Japanese Suribachi.
- Weight of the pestle. A heavier pestle makes the pounding of ingredients go much faster.
- Size of the mortar. If your mortar is too small, you'll have to work in batches. Small mortars typically yield a cup, large two cups, and so on.
For us of the mortar and pestle sets available from Cookware.com, the options that made sense for us to consider were: Frieling's "Goliath" Mortar and Pestle (Granite) for $49.95, Fox Run Craftsmen's Oversized Mortar and Pestle (Marble) for $59.99, or Le Creuset's Large Mortar and Pestle (PG4050-1230) (Ceramic) for $37.95.
If you're interested in learning more about mortar and pestles, check out these resources:
- Video: What is a Mortar and Pestle
- Tutorial: How to cure a Molcajete
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