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Nov 16, 2008 06:21 PM

Ceramic garlic grinding thingy...Rachael Ray mentioned it.

I have no idea what this looks like, but I was watching Rachael Ray, and she mentioned that she used to have this ceramic thing that she would rub garlic on, and it would create a garlic paste. She mentioned this gadget while rubbing garlic on a small grater, and she made this thing sound like it was better than using a grater. She couldn't show it, b/c it had broke, and she said that she needed to go back to Provence to get another. At least I think she said Provence. She just made it sound really cool, and I would like to look into getting one. Does anyone know what this gadget is called?

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    It's a bit of a waste for making garlic paste. Just crush a clove with the back of a chef's knife and rub into a paste with a little coarse salt.

    1. In woodworking parlance it's called a rasp.

      Microplane got their start in woodworking too.

      1. i haven't seen the program but maybe it was something like this?

        1. She may want to go to Provence( I know I'd like to go every year), but the ceramic ginger grater can be found in almost any chinese grocer that has any pots and utensils. They usually cost about $4-5. In truth, the rough pottery ones they make in Provence don't do as well as the Chinese porcelain ones . They are really for ginger, though. garlic works better with a mortar and pestle and a little coarse salt.

          2 Replies
          1. re: chazzerking

            Thanks! Honestly, I have never used ginger, well fresh ginger at least ::gasp:: I'm a rather novice chef, and anything that I've learned I've either learned from the food network,, or this website. Yeah, my mom was more of an out of the can, bland kind of lady, I'll look into what I can add fresh ginger to, b/c that ceramic ginger grater looks really cool.

            1. re: amselby81

              You want to make a paste of garlic. Get a cheap marble mortar and pestle. Place the peeled garlic into it. Sprinkle a bit of kosher salt and pound until you get a paste. For that something extra--add a bit of anchovy paste.