Metate y Mano (Mortar and Ground Stone) - 12" L x 9" W x 6.5" H

MexGrocer
Metate y Mano (Mortar and Ground Stone)
Price 135.00
50409-89732650409897321
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Description

Metate y Mano (Mortar and Ground Stone) Ê-12" L x 9" W x 6.5" H by La Mexicana

The Metate and Mano is closely related to the Molcajete. This is a very important cooking utensil just as the molcajete. Thiskitchen tool is used in the mashing of ingredients to make chocolate and salsas, and for the grinding of corn. The Metate and Mano, pronounced[mah-TAH-tay EE MAH-no] is also known as ÒPiedra de MolerÓ (Grinding Stone). They make excellent accent pieces in homes or restaurants.

The process of grinding was the last technique that set Mexican cooking apart. It began with the Aztec women using it to crush corn on a metate (rock slab) in order to make dough for tortillas. They also used it to grind the tender curds of fresh cheese, nuts, grain and seeds, cacao beans, as well as dehydrated chilies during food preparation. People like using the metate because depending on the composition of the some, it will give food a specific kind of flavor.

The traditional Aztec metate is slanted and has three short legs; it is made of volcanic rock, basalt or andesite. The slant in the metate allows the grinder to push the ingredients as they are being grinded into a bowl set at the end of it. The mano is the long cylindrical stone roller, with which substances are ground and rolled with. Just sit or squat in front of the metate, then scatter grain in the metate, and then roll the mano across the metate back and forth. This back and forth motion pulverizes grains, seeds, or chocolate in an even, smooth and efficient way.Ê The use of the metate has made women develop strong upper backs and arms.

How to Prepare or Season your Metate and Mano before use:

Make sure to season your metate before using so there will be no grit in your food.

  • 1. Douse your metate and mano and scrub with a stiff brush. Soak overnight and then let dry for a day.
  • 2. Once the metate is dry, grind a handful of white rich rice, pulverize until the rice turns into grey powder. Discard the gray powder. Grind another handful of rice; and continue grinding until thepulverized fine powder produced is white, which means the lose sand or stones have been removed from your metate.
  • 3. If youÕre going to use the metate to grind spices, then just follow the rice procedure. If youÕre grinding corn, then substitute the rice for corn and discard the first batch.

Features:

  • 1 unit.
  • Stone Metate y Mano.
  • Nt. Wt. about 37 lbs.

DESCRIPCIÓN EN ESPAÑOL

Metate y mano -12" L x 9" W x 6.5" H by La Mexicana

El metate y mano estanÊ estrechamente relacionados con el molcajete.Es un utensilio de cocina muy importante, al igual que el molcajete. Estaherramienta de cocina se utiliza en la trituracion o molienda de ingredientespara hacer chocolate, salsas y para la trituracion de maiz. El metate y manotambien son conocidos como ÒPiedra de MolerÓ y son excelentes piezas para teneren casa y en restaurantes.

El proceso de molienda fue la ultima tecnica que establece la cocina Mexicanaaparte. Empezo con las mujeres Aztecas usandolo para moler maiz en el metate(plancha de roca) con el fin de hacer la masa para las tortillas. Tambienusaban el metate para la molienda de las cuajadas tiernas de queso fresco,frutos secos, semillas y granos de cacao, asi como chiles deshidratados durantela preparacion de la comida. A la gente le gusta usar el metate porquedependiendo de la composicion de algunos, este le dara un tipo especifico desabor a la comida.

El metate tradicional Azteca es inclinado y tiene tres patitas, esta hecho de rocavolcanica, basalto o andesita. La inclinacion del metate permite a la amoladorao amolador, empujar los ingredientes a medida que se muelen en un recipientepuesto al extremo del metate. La mano es el rodillo largo de piedra cilindrica,con el cual las sustancias se muelen y se enrollan. Solo sientate o ponte encuclillas frente al metate, luego esparce el grano en el metate y luego ruedala mano por le metate hacia delante y hacia atr‡s. Este movimiento de ida yvuelta pulveriza granos, semillas, chocolate en una forma pareja, suave yeficiente. El uso de el metate a hecho que las mujeres que lo usan desarrollenespaldas y brazos fuertes.

Como Preparar o sazonar tu Metate y Mano antes de Usar:

Primero asegurate de sazonar tu metate antes de usar para que no le caiga arena o piedritas a la comida.

  • 1. Sumerge el metate y mano en agua, y talla con un cepillo duro. Remoja toda la noche y dejalo secarun dia entero.
  • 2. Una vez que el metate esta seco, muele un punado de rico arroz blanco, pulveriza hasta que elarroz se convierta en polvo gris. Tira el polvo gris. Muele otro punado de arroz; y continua moliendo hasta que el polvo fino producido sea blanco, lo que significa que la arena suelta o las piedras ya fueron removidas de tu metate.
  • 3. Si vas a usar el metate para moler especias, entonces solo sigue el procedimiento con el arroz. Sivas a moler maiz, entonces sustituye el arroz con maiz y tira la primer tanda.

Presentacion:

  • Metate y Mano de roca.
  • 1 unidad.
  • Peso Neto. Approx. 37 lbs.

PRODUCT REVIEWS

Metate y Mano (Mortar and Ground Stone) - 12" L x 9" W x 6.5" H
135
5 Stars based on 1 Review(s)
5 Stars

Review for Metate y Mano (Mortar and Ground Stone)

I first saw this type of stone at a demonstration of chocolate making at George Washington's Mount Vernon, VA. I never knew the colonies traded with Mexico. I won't be making my own chocolate, but I hope to make use of it soon for making almond flour.



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