Earlier this summer, my mom called to tell me that the only kitchen gadget I truly need to own is a mortar and pestle. She explained that she’d heard this fact on a podcast, so it had to be true. I listened and nodded, chopping up some garlic for a spicy veggie stir-fry I was making. A couple of weeks ago, a package showed up in the mail for me. My mom had gone and bought me a granite mortar and pestle, intent on proving its usefulness. I took it out of the package, read the cleaning instructions, and put it on my bookshelf, where it looked quite elegant. “I guess it will be useful for making guacamole?” I thought.
I WAS A FOOL BACK THEN. Yes, my mortar and pestle is indeed great for making guacamole, but it is so much more than that. I can hardly believe I used to CHOP GARLIC. Chopping garlic probably took whole days off of my life. I put garlic in almost everything. The chopping never ended. But now, I don’t chop my garlic; I pound it in my mortar and pestle. And not only does it take way less time—and act as a bit of a stress reliever—I’m told by culinary experts that using a mortar and pestle to pulverize garlic is better for the overall flavor of your dish than chopping it is. I cook a lot of Indian food, and grinding spices and herbs for my curries has never been easier. There is a reason these things have been around since 35,000 B.C. They are useful as fuck.
Ever since incorporating my mortar and pestle into my daily cooking routine, I feel superior to everyone I know, and you too can feel like the king of your kitchen by getting your mortar and pestle on (the one I have was only $16.99 on Amazon). Food processors are for 21st-century chumps TBH. Go old-school and feel so much better than your technology-dependent friends.
1. Guacamole
2. Pesto
3. Thai Red Curry Paste
4. Masala Chai
5. Roasted Tomato-Jalapeño Salsa
6. Black Olive Tapenade With Garlic, Capers, and Anchovies
7. Caesar Salad
8. Hummus
![shutterstock_282976058](https://www.autostraddle.com/wp-content/uploads/2016/09/shutterstock_282976058.jpg?resize=640%2C427)
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9. Aioli
![shutterstock_255067732](https://www.autostraddle.com/wp-content/uploads/2016/09/shutterstock_255067732.jpg?resize=640%2C427)
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10. Taramasalata
![shutterstock_411801481](https://www.autostraddle.com/wp-content/uploads/2016/09/shutterstock_411801481.jpg?resize=640%2C454)
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11. Taco Seasoning
12. Chimichurri
13. Spicy Garlic Salmon
14. Coriander Chutney
15. Red Chili Garlic Chutney
![Shutterstock](https://www.autostraddle.com/wp-content/uploads/2016/09/shutterstock_208959250.jpg?resize=640%2C461)
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Been using mine for years. Highly recommend them. Much easier to clean than food processors too.
The only time I have used a mortar and pestle is in a college chemistry lab. They never have appealed to me for cooking because my instinct is that anything I associate with a chem lab would be horribly inappropriate for food preparation– ridiculous, I know. Thank you for convincing me otherwise!
Oooo, I don’t use my mortar and pestle near often enough. Time to start, methinks. :)
Recipes for the Recipe BOOK, Easy Clean Gadget for the GADGET DRAWER
*cough-cough* I love mortar and pestles so very much, possibly as much as chocolate.
OH and just in time for Babe-B-Q
If y’all have a marinade recipes that wants crushed garlic cloves.
MORTAR and PESTLE.
If you have a marinade recipe that doesn’t require crushed garlic cloves.
Consider CRUSHED GARLIC CLOVES.
Consider them.
A lot of the articles in this food column are compelling, but this one just went to the top of my list for things I will remember and look up and put into practice. I want to be a kitchen wizard with these recipes, yes.
Been utilizing mine for quite a long time. Very suggest them. Much less demanding to clean than nourishment processors as well.
catering equipment