History of the Thai Granite Mortar and Pestle
This sturdy stone Thai mortar and pestle (called Krok Hin in the Thai language) dates back to the Sukhothai period (the first Thai Kingdom founded in 1238) when it was one of the few cooking tools used to prepare meals. The Thai meal consisted of four basic food preparations, "Tom", "Yaang", "Jim" and "Yum".
Translated, Tom (boiled foods) Jim (dips), Yaang (grilled) and Yum (salads). As with most other cultures the mortar was used to grind foods as well as medicines.
When we look at the key flavoring ingredients used in Thai cooking, fresh basil, palm sugar, makrut lime leaf, garlic, fresh ginger and galingale, tamarind, lemon grass as well as a variety of chilies, coriander and cumin we can see why the use of the mortar and pestle is key in the preparation of this cuisine.
Translated, Tom (boiled foods) Jim (dips), Yaang (grilled) and Yum (salads). As with most other cultures the mortar was used to grind foods as well as medicines.
When we look at the key flavoring ingredients used in Thai cooking, fresh basil, palm sugar, makrut lime leaf, garlic, fresh ginger and galingale, tamarind, lemon grass as well as a variety of chilies, coriander and cumin we can see why the use of the mortar and pestle is key in the preparation of this cuisine.
This product is a very good all-around mortar and pestle and you need not limit it's use to Thai or Asian cooking. It works well to make pestos and sauces or any ground mixture.
To use, place the substance to be ground inside the mortar (bowl). Pound the firmer ingredients with an up and down motion. Grind using a circular motion when adding finer or liquid ingredients.
The basic concept with using a mortar and pestle to to add a single ingredient at a time and one ingredient builds on the other forming an eventual well-integrated mixture. The grinding process releases the oils, and flavor essence of the substance. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor.
Note: Even the smaller version of this mortar and pestle can be very heavy. Make sure to use it on a sturdy surface and one that can withstand the stress of heavy pounding.
To use, place the substance to be ground inside the mortar (bowl). Pound the firmer ingredients with an up and down motion. Grind using a circular motion when adding finer or liquid ingredients.
The basic concept with using a mortar and pestle to to add a single ingredient at a time and one ingredient builds on the other forming an eventual well-integrated mixture. The grinding process releases the oils, and flavor essence of the substance. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor.
Note: Even the smaller version of this mortar and pestle can be very heavy. Make sure to use it on a sturdy surface and one that can withstand the stress of heavy pounding.
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