Best Technique While Seasoning Your New Mortar and Pestle
Your first instinct while trying to grind the rice might be to use your wrist and strength and pound the rice into a powder. This action takes a lot of effort and doesn’t really do anything to the rice.
However if you’re trying to crack nuts, you can pound them open using this motion. But if you’re trying to make a paste, the best technique is to use your wrist to maneuver the ingredients up and around the sides of the mortar. The stony texture of the mortar plus the pressure from the pestle is what’s going to do the work for you.
How Long it Takes to Complete
Grinding the rice into a powder can take more than 30-minutes. Some blogs suggest rice-seasoning three or more times! Depending on how much time and strength you have you might now be able to do this in one day let alone in a single sitting.
Seasoning the mortar and pestle with the other ingredients took less time, since it was garlic and spices.
Storage and Upkeep
One big question that people tend to ask is if you don’t use soap, then how do you ensure that those flavors don’t transfer when you use the mortar and pestle again?
Well, bring out the rice. If you find that after scrubbing and drying your mortar and pestle, you have unwanted flavors, grind the rice into a powder to remove them.
You should store your mortar and pestle where it won’t be hit. You don’t want to crack or chip the bowl. Storing on a lower cabinet is best, considering how heavy they can be.