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• Dasus@lemmy.world ⁨2⁩ ⁨months⁩ ago

  I have a marble one. Also can be washed, as it’s non-porous.

  What’s the benefit of a molcajete, I wonder? Seasoning, obviously, but any others?

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  • krakenfury@lemmy.sdf.org ⁨2⁩ ⁨months⁩ ago

    Afaik, it’s traditional to Central American (and maybe South American?) cuisine, but I don’t know any science-y aspects to it’s use. You make salsas and guac directly in it, and I can say they do hit different, but I can’t say exactly why.

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    • Dasus@lemmy.world ⁨2⁩ ⁨months⁩ ago

      Yeah I read something about those. Blends differently than in a blender. I buy that.

      Perhaps the original reason was just that that type of stone was available there and this type over here?

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      • krakenfury@lemmy.sdf.org ⁨2⁩ ⁨months⁩ ago

        🤷 No idea. Sounds like you should do a research piece about it!

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