"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Click Here to Login
Thread Tools Display Modes
Old 12-11-2006, 02:02 PM   #1
Executive Chef
Corey123's Avatar
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Question Who Owns a Mortar & Pestle?

Not sure if I'm even spelling this right, but do any of you own this tool? Just being a little bit nosy.
I'm just now getting around to buying one of these. I just bought one today. This is and old-time cook's tool that's probably been around for eons, at least maybe for centuries.

It's usually made of a very heavy marble stone material - and it consists of a tapered pole-shaped handle with the wider end in the bowl.

The bowl itself is made from the same material. It can be in a small size, medium or large. But the thing is so heavy that you can knock someone out or kill them with it!!

It is mainly used to mash up and make paste or powder from things like garlic, herbs and dry spices.


Corey123 is offline   Reply With Quote
Old 12-11-2006, 02:06 PM   #2
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,387
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I've got a couple actually, I love 'em.

TATTRAT is offline   Reply With Quote
Old 12-11-2006, 02:08 PM   #3
Head Chef
skilletlicker's Avatar
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,323
Not exactly, but I do us a molcajete which is like a big one made of lava rock.
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 12-11-2006, 02:09 PM   #4
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I love both of mine!

Big difference betwen something that is finely minced and actually mashed to a paste. Huge increase in flavor!

Garlic, herbs, spices, oh my. I often make compound butters in mine. I start with the dry spices, add the herbs, and then any big solids like garlic/shallots. Then I add butter/oil and mix/fold with a small spatula I have.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-11-2006, 02:10 PM   #5
Sous Chef
BlueCat's Avatar
Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
Me too. I have a small one for little amounts of spices or to crush pills for the pets to mix into their food. Then I have a Molcajete which weighs about a ton for the bigger jobs.

BlueCat is offline   Reply With Quote
Old 12-11-2006, 02:14 PM   #6
Executive Chef
boufa06's Avatar
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Corey, I also own one of these and I have been using it all of my life to make chilli paste by pounding all the ingredients in it. We do believe that mixing the chilli paste ingredients this way makes a better tasting chilli paste than by using a blender. I use it also to crush garlic and to bruise herbs such as lemon grass, ginger etc. The mortar can also be used for crushing ad pounding nuts.
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 12-11-2006, 02:18 PM   #7
Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
I have one and I like it a lot.

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 12-11-2006, 02:22 PM   #8
Executive Chef
Half Baked's Avatar
Join Date: Jul 2006
Posts: 2,927
I have a marble one and a wooden one. Mashes bits that would be lost in a food processor.
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 12-11-2006, 02:58 PM   #9
Head Chef
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
I have two--a large, smooth stoneware one made in England and a smaller Japanese suribachi with a textured interior. I use them all the time.
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
bullseye is offline   Reply With Quote
Old 12-11-2006, 03:19 PM   #10
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Would owning 4 count? I own a wooden one, two marbles (green and grey) and then a Japanese suribachi (thanks to bullseye's naming of it) one where the mortar itself has deep ingrained lines to give a coarse texture to the grinding surface for the mortar. I love all of them!!! And as Boufa06 says, invaluable for making chili pastes. I also grind up a lot of dried spice seeds, pods, etc. in them as well. Also make nice decorative accents in your kitchen.

The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:09 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.