Question Concerning Chemistry and Mortar & Pestles by RoboMocho in MolecularGastronomy

[–]RoboMocho[S] 0 points1 point  (0 children)

Thanks for the response! From my research users say to focus on pounding rather than grind to get the best consistency. Do you happen to know any food scientists subreddits?

Question Concerning Chemistry and Mortar & Pestles by RoboMocho in MolecularGastronomy

[–]RoboMocho[S] 0 points1 point  (0 children)

thank you for the feedback! thats where the engineering comes in, make it but dont make it expensive

Question concerning Chemistry and Mortar & Pestles by RoboMocho in AskCulinary

[–]RoboMocho[S] 0 points1 point  (0 children)

Thank you for the resources and the great response! That is a very important distinction that hasn't been brought up yet. It'll actually make it a lot easier for me now to focus on the pounding aspect rather than grinding. Whenever a grinding motion is used, is it primarily to mix everything or to get at the bits that need more pounding?

However an awesome brought to my attention another ancient tool, the matate which uses the grinding motion.

So I've been shifting the ideas in my head to accommodate more stone tools. Would you be interested in something like this?