tag:blogger.com,1999:blog-942946300793285698.post7109190234463806158..comments2023-12-07T13:40:13.020-08:00Comments on Culinary Alchemy: Molcajete Madness - Seasoning a MolcajeteShane T. Wingerdhttp://www.blogger.com/profile/16888895986379282058noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-942946300793285698.post-5553250715426623112020-01-13T13:03:54.400-08:002020-01-13T13:03:54.400-08:00I am lucky that an online Mexican food supply comp...I am lucky that an online Mexican food supply company has an office locally. I called them and was able to come and pick out my molcajete personally. They even brought out several styles of tejolotes for me to choose from. <br /><br />With my prize in hand I went home and spent a week seasoning it following your directions and the result was fabulous. I've made guacamole quite a lot since and it is always a hit. I like to serve it in the molcajete. <br /><br />When I bought it I also bought a special brush for cleaning it. Looks a bit like a witch's broom only really small to fit in your hand and no broom handle, just the brush part. mlaiuppahttps://www.blogger.com/profile/13792165896828163411noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-58191516319980109802018-08-19T19:06:01.197-07:002018-08-19T19:06:01.197-07:00REGARDING THE FAKE ONES made of cement and quarts ...REGARDING THE FAKE ONES made of cement and quarts bits...........MURIATIC ACID or other hydrochloric acid can be droppered onto the outside of the molcajete and look for any bubbling or fizzing which WILL happen if it is made of cement/concrete since some of the requisite minerals in the cement naturally break down in the presence of acid. If you get no fizzing or other bubbling reaction, THEN you have a more legit molcajete stone material!John Hulsmannnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-77003900402539983902018-06-24T11:06:06.630-07:002018-06-24T11:06:06.630-07:00Very very helpful! Thanks so much.Very very helpful! Thanks so much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-55078732344642736122014-05-28T19:51:40.904-07:002014-05-28T19:51:40.904-07:00Thanks for this post, spent the past couple days s...Thanks for this post, spent the past couple days seasoning the molcajete I just purchased in Isla Mujeres. Your last step is spot on, that paste is absolutely filling the house with an intoxicating smell, since I can't make something NOW I don't know wether to love you or hate you ;)Anonymoushttps://www.blogger.com/profile/02641356871327655975noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-54546959464438802132014-05-05T06:25:17.920-07:002014-05-05T06:25:17.920-07:00I would would try one more round of dry rice, one ...I would would try one more round of dry rice, one more round of wet rice, and then move on to the seasoning with the Chili, Salt, green Onion and Garlic. <br /><br />Some of the Lava Rock used for carving these tends to be a more porous than others because there was more gas trapped in the molten rock when it cooled, so they produce more sand. While it's true that it might be made of cement and quarts, I would have to actually see it to know for sure, so I am going to think positive that it is just the more porous form of Basalt. <br /><br />When using a Molcajete, there will always be a tiny bit of sand in the finished product, even in a well seasoned one, and it adds to the authenticity. <br /><br />Good Luck!Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-16669152183634988672014-05-03T13:54:46.245-07:002014-05-03T13:54:46.245-07:00I received my molcajete two days ago and have been...I received my molcajete two days ago and have been grinding rice ever since. I am so thankful for your advise.I have followed every step, but still found sand in the "rice paste" phase. Is this common, Can I still use it? I"m not sure if I have an authentic one as I got it on-line. Should I continue grinding some more or can I continue to the last step? Last Night, before I read your advise, I seasoned it and it was very gritty. Sorry for all the questions. I 've got all my ingredients and anxiously waiting to impress my family. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-89441503704423146962014-04-22T08:41:44.253-07:002014-04-22T08:41:44.253-07:00Many thanks for this! It is laborious, but well w...Many thanks for this! It is laborious, but well worth the effort. After trying several abbreviated approaches that included wire brushes, and power washing, I found they didn't really do the job. So I took a deep breath and went through the entire process. This is the RIGHT way to prep a new basalt molcajete and tejolote. Your detailed description is the best treatise available anywhere.TX Daddyonoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-44709754600454315422014-03-04T20:14:47.059-08:002014-03-04T20:14:47.059-08:00If you would prefer to remove any residues, I woul...If you would prefer to remove any residues, I would suggest lots of warm water and a VERY stiff bristle brush. Try to avoid the metal bristles, as it will scratch the "polishing" that you have already done. This will depend on the density of the volcanic rock your molcajete was made from.<br />Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-78662696046119584152014-03-04T04:52:54.593-08:002014-03-04T04:52:54.593-08:00I can't get all the rice and beans out of the ...I can't get all the rice and beans out of the pours. I see where some people say it's ok and not to worry about it, but won't that be a health hazard?Honey2twohttps://www.blogger.com/profile/00640066805926455431noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-15905777225649878502014-01-05T12:02:10.659-08:002014-01-05T12:02:10.659-08:00Thanks for the seasoning tips! We will enjoy this...Thanks for the seasoning tips! We will enjoy this one for years to come. As far as durability... nothing I've done has injured it. We've removed as much grit as we can expect so this little rock can take it. It's our first molcajete and I've grown attached to it. I don't know about the granite ones so whatever. Just finished doing the chile, onion, cumin salt, etc. It is a labor of love. Everything went according to plan. Letting the chile "mash" sit now for 12 hours. Cant wait to use it for making the good guacamole. George Fnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-63888596082564445472014-01-02T08:33:31.508-08:002014-01-02T08:33:31.508-08:00Thank you for posting this. I found this article w...Thank you for posting this. I found this article while resting from a trip from Mexico. I am in the process of seasoning my Molcajete. Thanks for the great guide. Anonymoushttps://www.blogger.com/profile/03073632819696732973noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-63757898604143854602013-11-17T15:57:02.449-08:002013-11-17T15:57:02.449-08:00"basalt" is usually just called lava roc..."basalt" is usually just called lava rock, often too soft and difficult to season effectively, stick with granite, similar cost much more durable.<br /><br />Fantastic guide btw, couple things I'd like ot add that helped me. <br /><br />After the first 12 hour soak I used my dremel with a soft brass brush to scrub it while running warm water through the mortar. Continuing until I had no "slurry" (gritty paste from sand+water) residue on the inside, the upper rim, and the pestle. <br />When doing the seasoning I actually only did half the dry beans and rice as I wasn't seeing ANY gray return at all, I only did that much to be sure to seal it for the later flavor seasoning.<br /><br />For those who haven't used a mortar/pestle before: Don't add any pressure at the start of your grind it actually is self defeating. Move from the shoulder not the wrist will make it easier if not used to it. Once whatever you are grinding has broken down quite a bit you can add some pressure to grind it finer. <br />When doing the dry grind part it will help to rotate the mortar a quarter turn once in a while to maintain an even effect on the sides.<br />Again a GREAT guide, looks like its been here a while but I can't find anything else even close to as useful.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-30467147152814245452011-03-01T22:15:01.292-08:002011-03-01T22:15:01.292-08:00Where did you get a "basalt" rock molcaj...Where did you get a "basalt" rock molcajete?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-45142498067650900402011-01-13T06:44:22.727-08:002011-01-13T06:44:22.727-08:00Where in the heck were you when I bought my Molcaj...Where in the heck were you when I bought my Molcajete last year. I ended up throwing it in the trash. I bet I would have loved it if I had gone through the seasoning process as you explained it. I wanted mine mainly for "grinding" up seasonings and of course for guacamole.Patti T.https://www.blogger.com/profile/00203629964623921179noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-83174103057385897552011-01-13T04:54:06.254-08:002011-01-13T04:54:06.254-08:00Thanks DD, It was definately something I don't...Thanks DD, It was definately something I don't want to have to do again... I would have went ahead and made quacamole tonight, as a reward for all my pain and suffering, but alas, my avocados need 1 more day in the paper bag before they are ready to smash. LOLShane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-24064421252955810662011-01-13T04:18:48.041-08:002011-01-13T04:18:48.041-08:00Holy crap batman, and I thought seasoning an iron ...Holy crap batman, and I thought seasoning an iron skillet was a pain in the you know what! Well now that the hard work is done, have fun dude!Anonymousnoreply@blogger.com