Sometimes, bashing things with rocks is the more efficient way to go.
A food processor shears and shreds the ingredients, tearing apart and breaking down vegetables, but not necessarily rupturing all of their cells to release aromatic compounds. A mortar and pestle, on the other hand, does a great job of actually crushing individual cells, producing a curry paste with much better flavor. On thehand, it's much easier to get a smooth texture with a food processor.
For the combined methods, I employed a one-minute pounding session along with two minutes inside the food processor. Flavorwise, there were some clear differences. As expected, the paste formed 100% in the food processor had the least developed flavor. Of the two combinations, the one which I started in the food processor and finished by pounding was almost indistinguishable from the one that was made 100% in the food processor. Once those aromatics are broken down and in a semi-liquid suspension, it's hard to get them to crush underneath the pestle. They end up just squishing out to the sides.
But the version I started with the mortar and pestle and finished in the food processor? That was the one! The flavor was almost-but-not-quite as good as using a mortar and pestle alone , but the advantage in time and effort was tremendous. In the future, I'll be sticking to using 100% mortar and pestle when I have the time and energy , but on busy nights I'll be pulling outThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats.
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