As a Mexican, I've always loved and admired Rick's passion for Mexican food. If you're in the Southern California area and don't mind a trip into Tijuana, MX, you can go to Hidalgo market and get a molcajete, along with the other traditional Mexican kitchen tools, like tortilla presses, and molinillos (a kind of wooden whisk usually used for hot chocolate). The downside to Hidalgo market is that you'll be tempted to buy a lot of cheap produce in bulk, but a lot of it might not be able to be brought back into the States because of customs laws.
Just found his video on this bc researching molcajetes. Just thought to myself wtf is this Skip Bayless brother😂? And yes it is (the sports tv personality )
I have my great-grandmother’s. I don’t know how long it was in the family before her, but it’s at least 120 years now. It’s a daily user, on the counter at all times. :) Thank you for highlighting this awesome tool.
The seasoning on that molcajete has to be amazing. It’s great that you get to hold onto a piece of your family history that’s so old. I have my mom’s old Cocina Criolla cookbook and pilón that she brought to the mainland from Puerto Rico.
There aren't many chefs I follow but Rick Bayless is a treasure. My in-laws are from Mexico and the food is simple, comforting and complex. I've surprised a few family members with guidance from Rick's instructions. The one tool I don't have in my kitchen is an authentic molcajete. Thank you for your insight.
What is unsaid; a new molcajete MUST BE SEASONED/CURED. Before preparing food with a new molcajete, add dry rice and salt and grind it into a fine powder. Wash it out, let it dry, and do it again, and again, and again, until you no longer see any particles in the rice. Be sure to grind all surface areas, up the sides, and the rim. Once you THINK you’re done, do it again, and again! Mine is from the very reputable Masienda, and I’ve done the seasoning process EIGHT TIMES! It’s a labor of love. Don’t be discouraged! As mentioned, a good molcajete is heavy. Put it on a cutting board, or put towel under it, or add felt pads to the bottom to prevent it from scratching your countertops.
Great key points on the molcajete specs. I find it's usually very hard to find one deep enough with enough capacity. Once you find one, it's a treasure. Thanks Rick.
I've always felt like the molcajete is a very underrated cooking tool. You can create so many things with it. Not just salsas or guac.I imagine with the right cooking skills one could make a good steak rub, paste, or something else.
blenders change the flavors and texture of food and impact shelf life. Molcajetes grind the food in a very unique way and the flavors are retained if not enhanced. I invested in a good molcajete and I can't be without one.
My mom gave me mine over 30 years ago. I’m lazy most of the time and use a blender but when I’m kickin it old school I’ll break out the tried and true and the taste of my salsa goes up exponentially. Keep up the great info.
I have decided to get myself a molcajete and wanted advice on choosing them. I saw the name Rick Bayless next to this and knew I would get good advice. Thanks.
I think that the most important difference about. molcajete and a blender is that with a molcajete you have much more control of how much you want to blend your pasted os salsas, Also the stone must add something to the flaver
Hello Rick. Thank you for an awesome channel. One of my absolute favorites in the Mexican kitchen is Tortilla Soup, the one with chicken stock, chicken, tortillas and cheese. I have tried it in many places, but the best is served in Cozumel at Ernesto's Fajita Factory, served with Pico de Gallo on top. Would love to hear your take on how to make this.
I’ve been collecting Molcajete for several years. I’ve learned through trial and error what to look for. William Sanoma has some really good ones. Dark color stone, very heavy. And interior is rough but not full of little holes where food gets stuck.
@@zestrus11I disagree with Rick’s statement about not having holes in your molcajete. That is definitely a regional preference. My family comes from a rancho nearby a town in slp known for it’s molcajetes. We definitely prefer molcajetes with holes and that are very rough. We always use a bit of water or liquid to get the last bits of ingredients out. I’ve seen some people use even rougher molcajetes than what we use. I have both styles and only use the smooth ones as backup personally. So keep your molcajete if you are reading this a year later. Haha
Thanks for this guide! Do you know of any places in Chicago that sell proper basalt molcajetes? I've searched at many Mexican stores but the few that I've found seem like they're made of molded cement rather than carved basalt.
I originally got a molcajete for making chile salt. Just throw in coarse sea salt and few chiles that would air dry on their own. Chile de arbol, Thai chiles, cayenne, etc. Grind everything up and spread it on a baking sheet or something until dry. Of course now the molcajete gets used for all sorts of things.
Hey Rick! I have one question: is there any merit to buying a basalt molcajete instead of a Thai granite mortar and pestle? Buying a real molcajete will cost me 200$ including shipping and I wanted to kmow if it's worth buying that and not just a granite one? Amazing video!
Perhaps on a future video you could cover how to prepare/season a molcajete before it's used? You could also include the procedure for seasoning the clay dishware as well, and maybe a quick 'check for lead' spot. Thanks, Rick!
What is the best way to clean a molcajete? Perhaps a brief video to avoid individual replies, since this may be a common concern. Thank you. This was a very informative video, except for the cleaning.
Great Advice!! Now Chef, where can we get a large, ceramic glazed, cast iron cazuela like yours? Add in a source for open-fire capable, Mexican clay pots and casseroles, and we have a winner😁
I wonder what the provenance is of the molcajetes used for tableside guacamole at the local huge “Authentic” Mexican restaurant 🤣 Great info, thanks Rick!
Hi Rick! I was so excited to make a molcajete meal. I purchased 2 from Amazon that came from Mexico. One arrived with a broken leg and after trying to cure, the other molcajete leg broke. Is there a specific brand I could buy that won’t break? I want to be able to turn it over the flame to heat it. Thank you! Big Fan of yours!
I intended to buy a molcajete about 10 years ago but in my ignorance I ended up buying the the Thai version shown in the video. Now I am wavering about getting yet another heavy mortar and pestle in an authentic molcajete. Maybe I will see if I can find one at the local Mexican Markets? But it not then no big deal.
If you already have a nice big Thai mortar, then lucky you! I bought one, or possibly the Vietnamese version of the same tool 40 years ago, and have used it for every kind of cuisine under this earth’s sun, from Italian aioli to Kashmiri curries to French dried cod pastes. I just counted - I keep 6 mortars in my kitchen, ranging from a 3 inch apothecary’s porcelain one, to a 6 inch Japanese suribachi, to a shallow 8 inch Indian one with a big mushroom-shaped pestle which is terrific for grinding large quantities of dry spices to powder. They all have their uses, but the big Thai mortar is the real workhorse, and never leaves my counter. I have turned out gallons of Mexican salsas in it, back from before Rick wrote his first book, and I was cooking from Diane Kennedy’s books. Just use the lovely mortar you have, and keep your focus on the food that you produce!
I have followed you for years and on May 10th, 2024, I will be graduating from culinary school. Thank you for being an inspiration for me! Bright Blessings Chef!! I inherited my mother's small lava rock molcajete, and every time I use it, the memories and the aroma, floods my senses! I will always cherish it!
What size is your basalt Mexican molcajete? I am seeing 6", 8",and 10" available. My local Mexican supermarket has an 8" Imusa brand. Is that a good one? Thanks for all your great videos!
Despite a good bit of seasoning with the rice method, I find it very challenging to clean my molcajete after grinding spices. Despite a hot water wash with a stiff bristle brush, the odor of spice remains very strong. Especially with spices like cloves. I don’t want to carry over spice remnants to the next recipe. What to do?
How long did you spend curing it? what is the material? my small basalt one took around 5 hours of salt, garlic and rice pounding until it became all black. (and 2 days of my shoulder being sore lol)
A few years late haha but it is somewhat the nature of a molcajete. Traditionally you would have multiple for different uses. My grandmother had about 8 in varying sizes if I remember right. Occasionally washing with soap won’t hurt your molcajete but you will still have a residual smell. At least for Mexican food, or anything with robust flavor, the aroma should blend in or not be noticeable at all.
You didn’t get a reply then, so here’s how I do it. After scraping out the contents, wipe the inside with a clean cloth or towel. Then, grind about 1/8-1/4 cup plain white rice until fine. Repeat a few times, then just wipe again, and let it dry. Never use soap!
Rick when buying my 2nd molcajete from a Central Valley California market, I was told I need to treat it? Would that be oiling it? My 1st one was giving to me and well used.. Thank You
We tried a molcajete years ago. After making the salsa was too much molcajete in the sauce. Must've been for tourists. Very porous. They had a few high quality ones at the market. They were gone in a week. They have beautiful granite mortars at the Indian market.
Also chef the blender will oxidize it and can change flavor and lead to shorter shelf life (if thats possible heh) molcajete always wins thank you 👍🏻👍🏻
Hey guy, you forgot to mention the different types of molcajetes that are out there: volcanic rock, plastic and cement mixture. The preferred one is the volcanic rock one.
I ordered mine from William Sonoma online a few years ago and the quality it is excellent. There are a lot of places in Chicago where they sell them but I don't know about the quality of them. There is a store called la Ordena, they export molcajetes from Mexico but I am not sure about the quality of them.
I have two brand new Molcajetes (from online MexGrocer's) and they both leak water. I realize that volcanic rock IS porous but how do we prevent the leak from watery-salsas? It's a very small leak...very slow drop formation but still...a leak. Will curing or seasoning it prevent such little leaks? Has anyone else had this problem or is mine a defect? thank you!*
I've recently ordered a molcajete from Masienda and have followed the steps on curing it the best I can - but I'm on my 14th or so batch of rice and STILL getting grit. I've tried soaking it, grinding dry rice, grinding rice in to a paste, with and without salt, and I've rinsed it probably 30 times. I'm baffled and befuddled - does anyone here have any advice beyons what's shown here?
Thanks for the comparisons. Just to add one important result of using grinding stones is the coarseness in the paste which is difficult to replicate in a grinder unless you time it right. This is what we used in our kitchens in Southern India in the 20th century. ruclips.net/video/21RJ9ZeSkHQ/видео.htmlsi=kJAeaXTUkXZKG7F8 Another interesting fact is that small holes are created in the cavity as well as the stone that sits on top of cavity to make the curry paste coarse.
I use a smaller one when mixing spices for a dry rub, it mixes and makes the spices a similar size for a more evenly course powder. Should you clean them out after each use? If so, how, just a rinse with water?
I love my molcajete. It isn't a large one. I use a plastic cutting board underneath it to keep it from marking my kitchen counters. I'd agree. The smells and the textures you can get from a molcajete is completely different than tossing everything in the blender. We're talking about the cooking experience and if you enjoy that you need to slow it down.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
As a Mexican, I've always loved and admired Rick's passion for Mexican food. If you're in the Southern California area and don't mind a trip into Tijuana, MX, you can go to Hidalgo market and get a molcajete, along with the other traditional Mexican kitchen tools, like tortilla presses, and molinillos (a kind of wooden whisk usually used for hot chocolate). The downside to Hidalgo market is that you'll be tempted to buy a lot of cheap produce in bulk, but a lot of it might not be able to be brought back into the States because of customs laws.
I want to go. Get all
He's a better Mexican than me.
Just found his video on this bc researching molcajetes.
Just thought to myself wtf is this Skip Bayless brother😂? And yes it is (the sports tv personality )
I have my great-grandmother’s. I don’t know how long it was in the family before her, but it’s at least 120 years now. It’s a daily user, on the counter at all times. :) Thank you for highlighting this awesome tool.
Amazing!
That's AWESOME that it's been in your family for so long.
The seasoning on that molcajete has to be amazing. It’s great that you get to hold onto a piece of your family history that’s so old. I have my mom’s old Cocina Criolla cookbook and pilón that she brought to the mainland from Puerto Rico.
My grandmother (83) gave me her grandmother’s molcajete yesterday. Really exited to use it.
That’s a treasure
There aren't many chefs I follow but Rick Bayless is a treasure. My in-laws are from Mexico and the food is simple, comforting and complex. I've surprised a few family members with guidance from Rick's instructions. The one tool I don't have in my kitchen is an authentic molcajete. Thank you for your insight.
What is unsaid; a new molcajete MUST BE SEASONED/CURED.
Before preparing food with a new molcajete, add dry rice and salt and grind it into a fine powder. Wash it out, let it dry, and do it again, and again, and again, until you no longer see any particles in the rice. Be sure to grind all surface areas, up the sides, and the rim. Once you THINK you’re done, do it again, and again!
Mine is from the very reputable Masienda, and I’ve done the seasoning process EIGHT TIMES! It’s a labor of love. Don’t be discouraged!
As mentioned, a good molcajete is heavy. Put it on a cutting board, or put towel under it, or add felt pads to the bottom to prevent it from scratching your countertops.
I'm always looking at our mexican markets for these and now I know which to choose and why! Thanks!
Just be careful when buying a cheap one at a Mexican Market. A lot of them are fake.
Great key points on the molcajete specs. I find it's usually very hard to find one deep enough with enough capacity. Once you find one, it's a treasure. Thanks Rick.
I found my molcajete in 1997, the year after getting your first cookbook, in Puerto Vallarta and it's been on my counter in constant use since.
as always rick, i appreciate your love and respect for mexican cuisine❤️
I've always felt like the molcajete is a very underrated cooking tool. You can create so many things with it. Not just salsas or guac.I imagine with the right cooking skills one could make a good steak rub, paste, or something else.
Yup! I recently started getting into making my own mustard from the seeds, and it's really good for that as well!
Thank you! You educated me and helped me decide on a better purchaee😊❤
blenders change the flavors and texture of food and impact shelf life. Molcajetes grind the food in a very unique way and the flavors are retained if not enhanced. I invested in a good molcajete and I can't be without one.
Thank you for the tips.
Informative expert info! Appreciate the comparison of the two types and technique to use in each.
My mom gave me mine over 30 years ago. I’m lazy most of the time and use a blender but when I’m kickin it old school I’ll break out the tried and true and the taste of my salsa goes up exponentially. Keep up the great info.
Talk about good timing! I am going to Mexico next spring for research and one of these is on my buying list. Can't wait to put your tips to work!
I have decided to get myself a molcajete and wanted advice on choosing them. I saw the name Rick Bayless next to this and knew I would get good advice. Thanks.
I think that the most important difference about. molcajete and a blender is that with a molcajete you have much more control of how much you want to blend your pasted os salsas, Also the stone must add something to the flaver
This was so informative! Thanks again for sharing your wealth of knowledge
Hello Rick. Thank you for an awesome channel. One of my absolute favorites in the Mexican kitchen is Tortilla Soup, the one with chicken stock, chicken, tortillas and cheese. I have tried it in many places, but the best is served in Cozumel at Ernesto's Fajita Factory, served with Pico de Gallo on top. Would love to hear your take on how to make this.
Here's a great recipe: www.rickbayless.com/recipe/classic-tortilla-soup/
Thank you.
My molcajete, to My surprise was Made in China! It's Made by Vasconia.
You are My favorito Chef.
Saludos desde Puerto Vallarta 👋
Tony
I just got one for Christmas! This video has come at a good time. 💖
Thank you ♥️
Rachel Cooks with Love Channel always uses these. Her Mexican cooking is authentic
I’ve been collecting Molcajete for several years. I’ve learned through trial and error what to look for. William Sanoma has some really good ones. Dark color stone, very heavy. And interior is rough but not full of little holes where food gets stuck.
Really? I just bought a 10-inch Molcajete from Williams-Sonoma and it’s full of huge holes.
@@zestrus11 so why did you buy it?
@@bretwiley6675 bc he didn’t know then what he knows now. Simple.
@@zestrus11, oh, NO!!! 😮 I sure hope that you got your money back, or that you at least ended up getting a really good molcajete!! 😢
@@zestrus11I disagree with Rick’s statement about not having holes in your molcajete. That is definitely a regional preference. My family comes from a rancho nearby a town in slp known for it’s molcajetes. We definitely prefer molcajetes with holes and that are very rough. We always use a bit of water or liquid to get the last bits of ingredients out. I’ve seen some people use even rougher molcajetes than what we use. I have both styles and only use the smooth ones as backup personally. So keep your molcajete if you are reading this a year later. Haha
Thanks for this guide! Do you know of any places in Chicago that sell proper basalt molcajetes? I've searched at many Mexican stores but the few that I've found seem like they're made of molded cement rather than carved basalt.
Gracias Rick.
I originally got a molcajete for making chile salt. Just throw in coarse sea salt and few chiles that would air dry on their own. Chile de arbol, Thai chiles, cayenne, etc. Grind everything up and spread it on a baking sheet or something until dry. Of course now the molcajete gets used for all sorts of things.
A excellet explanation of the subject!! Laszlo Montreal
I have a Molcajete 🇲🇽❤️ ThankYou So Much Muchas Gracias 🙏
Thanks dude.
Great Tips Thanks!🙂
Hey Rick! I have one question: is there any merit to buying a basalt molcajete instead of a Thai granite mortar and pestle? Buying a real molcajete will cost me 200$ including shipping and I wanted to kmow if it's worth buying that and not just a granite one? Amazing video!
Perhaps on a future video you could cover how to prepare/season a molcajete before it's used? You could also include the procedure for seasoning the clay dishware as well, and maybe a quick 'check for lead' spot. Thanks, Rick!
Easy steps to seasoning your molcajete.
m.ruclips.net/user/shorts6HsU5sSf-yE
This is so helpful! What tool would you recommend to make pesto?
What is the best way to clean a molcajete? Perhaps a brief video to avoid individual replies, since this may be a common concern. Thank you. This was a very informative video, except for the cleaning.
We have a video for that very thing coming up!
Great Advice!! Now Chef, where can we get a large, ceramic glazed, cast iron cazuela like yours? Add in a source for open-fire capable, Mexican clay pots and casseroles, and we have a winner😁
In Mexico. When you find some let me know I’ve been looking too.
Gotta ask your grandma
@@MasterYooda94 The Chef is my grandma!!
Perfect timing. My marble mortar and pestle just absorb everything
I just inherited my great grandmothers x5 mocajete. I'm learning everything I can to care for it from all sources
Thank you!
YES, I WOULD IF I HAD ONE. WHERE CAN I ORDER ONE RICK???
Amazon. I just bought a very nice one $69
I have one but we don't have a handle on ours! However it is definitely real. We are actually going to make some guacamole tonight
Never knew anyone in Mexico who had one. Maybe they did but didn't use it much. But I think it'd be good to have one.
The Molcajete Made of Volcanic rock it's very healthy to grind salsa with it, because your also adding minerals to your food
I wonder what the provenance is of the molcajetes used for tableside guacamole at the local huge “Authentic” Mexican restaurant 🤣 Great info, thanks Rick!
I used to go to his restaurant in Los Angeles ❤
Hi Rick! I was so excited to make a molcajete meal. I purchased 2 from Amazon that came from Mexico. One arrived with a broken leg and after trying to cure, the other molcajete leg broke. Is there a specific brand I could buy that won’t break? I want to be able to turn it over the flame to heat it. Thank you! Big Fan of yours!
Rick Bayless ❤️❤️❤️✅
As a Mexican, I can confirm that I am not actually Mexican and don’t know why I’m here, but I am satisfied and that’s all that matters.
I just ordered one from Jalisco
I intended to buy a molcajete about 10 years ago but in my ignorance I ended up buying the the Thai version shown in the video. Now I am wavering about getting yet another heavy mortar and pestle in an authentic molcajete. Maybe I will see if I can find one at the local Mexican Markets? But it not then no big deal.
If you already have a nice big Thai mortar, then lucky you! I bought one, or possibly the Vietnamese version of the same tool 40 years ago, and have used it for every kind of cuisine under this earth’s sun, from Italian aioli to Kashmiri curries to French dried cod pastes. I just counted - I keep 6 mortars in my kitchen, ranging from a 3 inch apothecary’s porcelain one, to a 6 inch Japanese suribachi, to a shallow 8 inch Indian one with a big mushroom-shaped pestle which is terrific for grinding large quantities of dry spices to powder. They all have their uses, but the big Thai mortar is the real workhorse, and never leaves my counter. I have turned out gallons of Mexican salsas in it, back from before Rick wrote his first book, and I was cooking from Diane Kennedy’s books. Just use the lovely mortar you have, and keep your focus on the food that you produce!
I have followed you for years and on May 10th, 2024, I will be graduating from culinary school. Thank you for being an inspiration for me! Bright Blessings Chef!! I inherited my mother's small lava rock molcajete, and every time I use it, the memories and the aroma, floods my senses! I will always cherish it!
What size is your basalt Mexican molcajete? I am seeing 6", 8",and 10" available. My local Mexican supermarket has an 8" Imusa brand. Is that a good one? Thanks for all your great videos!
Despite a good bit of seasoning with the rice method, I find it very challenging to clean my molcajete after grinding spices. Despite a hot water wash with a stiff bristle brush, the odor of spice remains very strong. Especially with spices like cloves. I don’t want to carry over spice remnants to the next recipe. What to do?
How long did you spend curing it? what is the material? my small basalt one took around 5 hours of salt, garlic and rice pounding until it became all black. (and 2 days of my shoulder being sore lol)
A few years late haha but it is somewhat the nature of a molcajete. Traditionally you would have multiple for different uses. My grandmother had about 8 in varying sizes if I remember right. Occasionally washing with soap won’t hurt your molcajete but you will still have a residual smell. At least for Mexican food, or anything with robust flavor, the aroma should blend in or not be noticeable at all.
Do you have a recommendation for a buying an authentic Molcajete?
Where online can I find the first one you showed? All the ones on Amazon seem porous.
William Sonoma has good quality molcajetes.
The store called "World Market" has a good one.
Puro Jalisco. I love this guy
Thank you for the video! When using to prepare salsa or other wet (or oily, like avocado) ingredients, how do you clean the rough interior?
You didn’t get a reply then, so here’s how I do it. After scraping out the contents, wipe the inside with a clean cloth or towel. Then, grind about 1/8-1/4 cup plain white rice until fine. Repeat a few times, then just wipe again, and let it dry. Never use soap!
I love my mocajete. To me it's a sacred instrument, that I use all of the time.
How do you clean them after making things like Guacamole? Or grinding spices?
Have one that's 35 years old. Still use it
Rick when buying my 2nd molcajete from a Central Valley California market, I was told I need to treat it? Would that be oiling it? My 1st one was giving to me and well used.. Thank You
I have heard that pesto has a much better flavor when made with a molcajete than a blender.
if i just crush tomatoes and nothing else do i bring out the flavor of it versus blending? or do i only bring out the flavors of mixed crushed items?
te amo rick. Mi guero favorito❤️
We tried a molcajete years ago. After making the salsa was too much molcajete in the sauce. Must've been for tourists. Very porous. They had a few high quality ones at the market. They were gone in a week. They have beautiful granite mortars at the Indian market.
A new molcajete MUST BE SEASONED/CURED before preparing food with it.
Also chef the blender will oxidize it and can change flavor and lead to shorter shelf life (if thats possible heh) molcajete always wins thank you 👍🏻👍🏻
I have both the Mexican (bought in a Mexican market) Aand the Thsi. The Thai gets far mers use because of the larger size.
Hey guy, you forgot to mention the different types of molcajetes that are out there: volcanic rock, plastic and cement mixture. The preferred one is the volcanic rock one.
Can we PLEASE get a link for the large pig molcajete?
Amazon has it. I bought it and it’s perfect.
I was able to find one at my local mexican grocery store.
I had a molechajecta, but it always left rock reside so I couldn't use it. How do I fix that?
Grind kosher salt until its a powder and repeat with new salt until salt doesn't have an off color.
This will take awhile.
Or you can use rice and yes it takes forever
If my kitchen look like that I would cook everyday for no reason
Haha I JUST seasoned my new molcajete and now I want to use it everyday!
Where can you buy an authentic molcajete in Chicago?
I ordered mine from William Sonoma online a few years ago and the quality it is excellent. There are a lot of places in Chicago where they sell them but I don't know about the quality of them. There is a store called la Ordena, they export molcajetes from Mexico but I am not sure about the quality of them.
I have two brand new Molcajetes (from online MexGrocer's) and they both leak water. I realize that volcanic rock IS porous but how do we prevent the leak from watery-salsas? It's a very small leak...very slow drop formation but still...a leak. Will curing or seasoning it prevent such little leaks? Has anyone else had this problem or is mine a defect? thank you!*
I've recently ordered a molcajete from Masienda and have followed the steps on curing it the best I can - but I'm on my 14th or so batch of rice and STILL getting grit. I've tried soaking it, grinding dry rice, grinding rice in to a paste, with and without salt, and I've rinsed it probably 30 times. I'm baffled and befuddled - does anyone here have any advice beyons what's shown here?
Are you sure it's basalt and not some softer material?
💞👍👌👌
I love using mine
Thanks for the comparisons. Just to add one important result of using grinding stones is the coarseness in the paste which is difficult to replicate in a grinder unless you time it right.
This is what we used in our kitchens in Southern India in the 20th century.
ruclips.net/video/21RJ9ZeSkHQ/видео.htmlsi=kJAeaXTUkXZKG7F8
Another interesting fact is that small holes are created in the cavity as well as the stone that sits on top of cavity to make the curry paste coarse.
I use a smaller one when mixing spices for a dry rub, it mixes and makes the spices a similar size for a more evenly course powder. Should you clean them out after each use? If so, how, just a rinse with water?
I have my Great Grandmother's molcajete.
The words for ground in Spanish is Molido the word for Ground Chili is Chili-Molido a Mol-cajetes is a grinder
Ah yes, Skip's Mexican brother 🤣
Y'all, just don't forget to cure your molcajete when you get it so that the particles aren't later getting into your food.
So, a molcajete costs at least a round trip plane ticket price to be able to own one? No reputable sources that are imported?
Check out any Mexican grocery stores in your area. Many of them also sell food prep items like molcajetes.
I love my molcajete. It isn't a large one. I use a plastic cutting board underneath it to keep it from marking my kitchen counters. I'd agree. The smells and the textures you can get from a molcajete is completely different than tossing everything in the blender. We're talking about the cooking experience and if you enjoy that you need to slow it down.
this is skip bayless if he was into cooking and is positive
There was something weird inside it he totally ignored!
Seems like you should just use a sturdier Thai one. duel purpose no risk of cracking.
Rock - paper- scissors
I thought you wanted a porous one to season it?
Can you list some links please?
Check your local mexican grocery store, or one brand online is Mascienda.