The Rhythmic Sounds of the Kitchen

Don’t be afraid to use some elbow grease! Stabilize the base of the mortar by setting it onto a damp cloth. This will protect the surface below and eliminate slippage. The mortar should always be used on a well-supported surface. These tools can be heavy, and a good deal of force will be exerted downward during the pounding. Position the mortar on a corner of the table for a solid backing and a quieter experience.

Relax the wrist and aim for the bottom sides rather than the middle with your strokes. This combination of a relaxed wrist and off-center striking will result in a sliding-crushing action against the curvature of the bowl, which drags the ingredients against the inside of the mortar, maximizing the abrasive effects of each action. The pounding will split ingredients into fibers, which aid in thickening your final product. This is especially important when pounding dried shrimp or fish to produce a wonderfully light, flaky texture. Scrape down the sides of both the mortar and pestle occasionally with a spoon as you work.