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Zephyrness
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#1 Posted : Tuesday, March 7, 2023 9:36:03 AM(UTC)
I am interested in experimenting with Indian wet masalas and it seems I need a wet spice grinder. I spent some time surfing the web, and I can either use a blender, can't use a blender, can use an inexpensive wet/dry, or must have a multi hundred dollar granite grinder. Help!

Anyone here use a wet grinder? What models do you recommend? I don't want to spend big bucks on an experiment, but I don't want to give up because my equipment wasn't good enough. My blender isn't a particularly powerful one, but it works for the occasional smoothy and gazpacho. It doesn't make smooth soups or pastes. Would a more powerful one do the trick?

Thanks,

Zephy
MollyB
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#2 Posted : Thursday, March 9, 2023 4:22:52 PM(UTC)
I've been pretty happy with the Cuisinart Spice & Nut Grinder (https://www.cuisinart.com/shopping/appliances/food_processors/sg-10). It works well for both grinding dry spices and for things like curry pastes. It works well for amounts from about a 1/4 c. up to about 1 c.
Fyretigger
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#4 Posted : Thursday, March 9, 2023 8:08:37 PM(UTC)
If your blender came with a tamper bar, using it makes a huge difference when blending something thick. It kind of gives the ingredients nowhere to hide, and by rocking it back-and-forth you can break up air pockets and force things out of the corners. I've gotten very smooth Hummus and Romesco Sauce with my blender by using the tamper bar.

Another thing that helps when blending something that involves an emulsion like hummus or romesco is to add a couple of ice cubes while it is blending. I'm not sure why it works, but it really does.
StokeySue
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#3 Posted : Friday, March 10, 2023 8:32:41 AM(UTC)

Originally Posted by: MollyB Go to Quoted Post
I've been pretty happy with the Cuisinart Spice & Nut Grinder (https://www.cuisinart.com/shopping/appliances/food_processors/sg-10). It works well for both grinding dry spices and for things like curry pastes. It works well for amounts from about a 1/4 c. up to about 1 c.


Me too, I grind any dry spices first then add the wet and grind some more. 


Sometimes it doesn't seem to want to make the paste, after a while I worked out that when this happens I just need to add a little water or oil to make a looser mix that can circulate in the grinder goblet. 


And it goes in the dishwasher 

Barb_N
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#5 Posted : Saturday, March 11, 2023 11:47:53 AM(UTC)
For small amounts of a spice paste/ sauce I use the mini food processor (chopper/grinder) part of my immersion blender. It doesn’t blend smoothly but that rarely bothers me. I cannot remember the last time I used my actual blender.
Frenchfoodie
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#6 Posted : Saturday, March 11, 2023 4:20:25 PM(UTC)
I LOVE my Revel wet and dry grinder, replacing it within a week when a clumsy ex cracked a lid. It copes well with dry spices (coriander needs a lot of patience to grind the lighter outer husks but anything else including fenugreek is swiftly powder). And it is great on wet mixes, even lemongrass which other grinders I tried left fibrous.
Zephyrness
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#7 Posted : Sunday, March 12, 2023 2:20:22 PM(UTC)

Thank you, fellow cooks.  I appreciate it.


Zeph

valente347
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#8 Posted : Monday, March 20, 2023 3:55:01 PM(UTC)

I know this is a few days late, and not likely a solution for your particular problem, but for grinding without a mixer-grinder, I bought the 1-cup and smoothie size blender attachments for my Vitamix. Not a cheap solution, but super effective. I'm curious about using a mixie, but I don't really have the space. I do apparently have space for my large wet grinder for dosa, masa, and other uncooked grain batters/dough.

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