I’ve grinder this down like three times with dry rice yesterday and did a rice last the fourth time and went to town grinding it smooth, and finally seasoned it and there’s still small specks of rock coming out. Is this normal or should I continue grinding it?
by The-Bisexual-Mess
3 Comments
I’d say keep going until you find a number of particles you’re comfortable with.
Rock so tasty
I think a lot of this also depends on the quality of the rock used for the molcajete. I have had one that never stopped shedding bits of grit even after a bunch of seasoning sessions. On the other hand I later purchased another one that looked and felt more refined. This one has been gritless since completing just one seasoning session. I would guess that there are a lot of these sold in Mexico to tourists for the purpose of being a nice decoration on their shelf or counter. Others are sold to be real workhorses of Mexican cooking.