the Princess of Denial ([info]theyumyum) wrote in [info]food_porn,
@ 2008-01-02 18:57:00
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New Equipment! :D
Hey everybody! Happy New Year!

So, for Christmas I recieved a porcelain mortar and pestle. I'm very excited, but I don't honestly know what to do with it. Do I use it on just spices or what?

I also received my first set of frosting tips! Yay! However I have no cake-related events coming up. Can I use the big ones with sugar cookie dough? What else can I use them on besides frosting cakes?

I have a potluck to cook for and I'd love to try out my new toys! Any ideas?

Thanks so much!

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[info]ohsofancy
2008-01-03 12:10 am UTC (link)
i use the mortar and pestle with ginger or garlic.

you can use the big tip to pipe pretty designs with mashed potatoes.

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[info]natazilla
2008-01-03 12:16 am UTC (link)
you can grind peanuts to put on top of your phad thai

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[info]anita_margarita
2008-01-03 12:23 am UTC (link)
You can use it for things that you don't want a super-smooth pureed texture, such as guacamole, or salsa (use it to pound chilis, onion section, garlic).

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[info]basking_lizard
2008-01-03 12:26 am UTC (link)
I use mine for grinding up sea salt, spices, pepper, to bruise fresh herbs for flavour, that kind of thing.

As for pastry tips/bags, I used mine the other day for filling creampuffs. :)

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[info]theyumyum
2008-01-03 12:28 am UTC (link)
That's a GREAT idea!! I've never made creampuffs before, but that would be great!

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[info]basking_lizard
2008-01-03 12:31 am UTC (link)
It worked so well! I was really pleased. :D And the creampuffs were dead easy - marginally more difficult than making a roux.

I will be posting pics at some point soon. ^^

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[info]karohemd
2008-01-03 01:01 am UTC (link)
Mortar/Pestle: Things like aioli or pesto turn out nicely, too. A little more work than with the food processor but the textures and flavours come together better, imho.

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[info]brienze
2008-01-03 01:33 am UTC (link)
I always use a big star tip to fill my devilled eggs... it makes them pretty and fancy looking even though it's just the standard 1960s recipe.

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[info]lookslikelori
2008-01-03 02:43 am UTC (link)
I use a lot of my tips for decorating cookies - mostly Christmas cookies.

Ditto on the Deviled Egg suggestion up there.

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[info]blacknoise
2008-01-03 02:43 am UTC (link)
MOJITOS

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I like to
[info]wolfdancer
2008-01-03 05:01 am UTC (link)
take suger and cinimin and ginger and grind them fine for dusting on toast or cookies

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[info]duchess_k
2008-01-03 05:09 am UTC (link)
I don't like the porcelain m&ps...they are too smooth inside to get a good grind. I like the marble ones that are rough inside. But I bet it would be good for more smooshy activities like anchovy paste or guac...

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[info]georgette_b
2008-01-03 08:21 pm UTC (link)
Your average sugar cookie dough will be too stiff for piping but you can pipe out spritz cookies no problem. And spritz don't just have to be for Xmas; I like to pipe out hearts for Valentine's.

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[info]lestamore
2008-01-03 10:59 pm UTC (link)
I put fennel seeds, fresh rosemary, red pepper flakes and home dried marjoram in mine. Then *grind grind grind* and dump it in my eggs for breakfast. I think it tastes like italian sausage kindof.

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[info]anastasiabegins
2008-01-04 02:38 am UTC (link)
I use a mortar and pestle for my Christmas baking. You can grind up peanuts, candy canes, etc. and then dip chocolate-coated items (like pretzels or strawberries) in. Yum!

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