I run my mortar and pestle through the dishwasher. It’s glazed stoneware, and is virtually non porous. Molcajete are an exception, but there’s not much good to be gained by having old spice and herb residue in cooking gear.
Afaik, it’s traditional to Central American (and maybe South American?) cuisine, but I don’t know any science-y aspects to it’s use. You make salsas and guac directly in it, and I can say they do hit different, but I can’t say exactly why.
I run my mortar and pestle through the dishwasher. It’s glazed stoneware, and is virtually non porous. Molcajete are an exception, but there’s not much good to be gained by having old spice and herb residue in cooking gear.
Interesting thanks for chiming in. I’ve only ever had a molcajete.
I have a marble one. Also can be washed, as it’s non-porous.
What’s the benefit of a molcajete, I wonder? Seasoning, obviously, but any others?
Afaik, it’s traditional to Central American (and maybe South American?) cuisine, but I don’t know any science-y aspects to it’s use. You make salsas and guac directly in it, and I can say they do hit different, but I can’t say exactly why.
Yeah I read something about those. Blends differently than in a blender. I buy that.
Perhaps the original reason was just that that type of stone was available there and this type over here?
🤷 No idea. Sounds like you should do a research piece about it!