Ultimate Guide to Mortar & Pestle
Vložit
- čas přidán 3. 06. 2024
- Get $10 off a Thai granite mortar and pestle with code PAILIN10 from krokcraft.com/pailin
Here's the ultimate guide to Thai mortar and pestles. Everything you need to know including how to use, how to choose, and how to take care of you granite mortar and pestle.
ALL MY RECIPES: hot-thai-kitchen.com/
SUPPORT THE SHOW & GET DIRECT ACCESS TO ME / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
MY COOKBOOK: hot-thai-kitchen.com/htk-cook...
00:00 Introduction
00:53 Things you can use a mortar and pestle for
06:03 2 Main techniques for using the mortar and pestle
07:55 Why not use a food processor or blender?
09:04 Do you need to season a Thai granite mortar and pestle?
11:15 How to clean and care for a mortar and pestle
11:40 Choosing the right mortar and pestle
16:34 Choosing mortar and pestle material
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the CZcams channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via CZcams videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Jak na to + styl
Hey everyone! A quick note to clarify that this discussion pertains only to Thai mortar and pestles, and not molcajete, Indonesian cobek, or other kinds.
Hope you enjoy the video!
You might want to pin this one to the top of the comments.
Much of what you discussed does carry over. Obviously the material will affect the care instructions but that goes without saying but folks should follow the care instructions of whatever kind of mortar and pestle they purchase.
Qn: how do we use black fungus thin strips from asian grocery store?
@dragonwolf2370 soak in water. If it's thin I would recommend for at least 30 min. Many of us leave for an hour or overnight. Cut them up with scissors after draining. Typically thai people use them for eggrolls or noodle salads. But they're great for soups and dumplings
I used the mortar and pestle today for peanuts for your delicious pad Thai recipe. Sooo good!
I'm a pharmacist, so I looove using a mortar and pestle in the kitchen!
As someone who has chronic pain and sometimes cannot even chop my food, having something that is high quality but made lighter is next to impossible to find. Replacing the bottom with cork is a great idea.
Growing up in Burma my mom always pounded every spice and aromatic she cooked with. Now living in the US I’m often lazy to pound things and resort to a blender, chopper or processor. I don’t know why but pounding the ingredients makes the flavor so much better. I didn’t want to believe it but it’s true!
I read the crushing process involved when using this item, releases oils that enhance the flavor basically.
That Lao mortar and pestle in the background, waiting patiently for her turn: 👁️𓋒👁️
A wooden mortar and pestle was the very first piece of kitchen gear I bought, 40 years ago. I was thrilled when I could afford a good 3 cup granite mortar and pestle last year. I call it my stone-age food processor and love it for all the reasons you named.
I think people confuse a traditional Molcajete with a standard mortar and pestle. Molcajete is the Spanish word for mortar and pestle but they are traditionally made out of volcanic rock. Due to the porous nature it is definitely recommended that you season a Molcajete before using it.
Yes this
She’s been chewing on rox 🤣😂😂🤣😂
I just bought a mortar and pestle & I used it for the first time today. Really brings out the flavor in garlic.
My mom's cousin knew I loved to cook and when we moved into our new house 10 years ago, he bought me a beautiful granite mortar and pestle (2 cup size). It's become one of my prized possessions and it proudly sits on my counter. I love using it!
I always like to grind a few tablespoons of kosher salt to clean and "re-season" after grinding spices or other dry things. This picks up lots of the oils and micro-fines of the spices, plus you get a delicious fine salt that's flavored by the spices you just ground. Just ground white pepper, cumin & coriander for Thai chicken? Grind up some salt, add MSG and chicken powder and congrats, you have Thai chicken salt (plus a pretty clean mortar & pestle that you didn't have to get wet/dry).
Grinding kosher salt in a spice grinder from time to time helps clean it out too
As a mexican-american our kitchens too use mortar and pestles significantly. The blender has taken its place in most modern kitchens, but there are just some dishes that are better with the mortar and pestle. My mom's was made by her dad from mexican volcanic rock and its her priced possession. I only have a small light one due to space but love the look of the krok.
🤣"Chili landmines" were my favorite! Another informative and very useful video, Khun Pai!🙏
Hello, Pailin. Actually we have mortar and pestle in Indonesia for everything. So, In Indonesia, mortar and pestle is called "Cobek and Ulekan (Cobek is mortar and Ulekan is pestle)". There are 2 common types of mortar and pestle in Indonesia. First, it's like yours which is half-rounded shape. And the second, the mortar is shaped like a dish or deep saucer (flat-surfaced). It's very common in not only grinding and pounding, but also mixing with the other ingredients, such as gado-gado and pecel, the Indonesian salads that requires flat-surfaced mortar and pestle. So, not only grinding and pounding for making the sauce, yet also mixing the other ingredients, for example: vegetables. Many Indonesian street vendors do this directly. So, that's my explanation.....
I have had a stone mortar and pestle since 1971. Love mine!
One of the mortars looks stunning (but we might be a bit biased)! 👀
Great job on the comparisons, Pailin, and thanks for the love! 🙏
Those enameled spoons are super cute too!!
@@lemonz1769 they're a staple in Thai households :)
The most useful pestle and mortar video on YT! 🙌👌😊
You are informative, concise, well groomed, well spoken, all with a great energy! Thank you for being you!!
You’re absolutely right! My blender never gets that little bit of spice! And my mortar and pestle glares at me when I use the blender. No more! Thank you!
1. When things are dry you need to do both pounding and grinding for maximum effectiveness.
2. size does matter, and you'll be last on the list she will work with if it's small.
I got my Krok mortar and pestle. I’m so excited! The shipping was super quick. thank you so much for all you do in keeping us educated and being our best selves in the kitchen!
I regularly use the same set-up as you. I make a lot of papaya salad, as we have about a dozen trees on our farm and they are producing a lot of fruit. The point you made about small amounts not working in a blender or spice grinder is very important especially with small amounts of seeds that need breaking up. I bought a few granite pestle and mortars actually in Chonburi the last time I passed by there a few years ago, I like the craft stalls in Thailand and I want to support the locals where possible to keep the craft going into the future. The granite pestle and mortars have a certain ancient kind of charm for the kitchen, useful too.
Excellent video! As a hobbyist mustard-maker, I find a three-cup mortar and pestle to be indispensable. When I used a blender or food processor, the mustard seeds just went round and round in a circle. 🙄
I finally broke down and ordered the Krok, thanks for the discount code!
I am not much of a cook but I love Thai food so much I am trying to learn how to cook it. Hopefully this mortar & pestle will make my attempts taste better LOL!
I needed the Krok mortar/pestle last week when I had to transport my "3 cup beast" over to a friends house for a Thai cook up. It looks like a real winner.
I’ve had a smaller molcajete for a while and use it to grind cumin seeds and black pepper corns because, like you said, doing so brings out way more flavor than using pre-ground versions of the same spice. Your video has shown me many more uses for this kitchen tool than I thought possible. Since garlic is in most recipes I make, your tip on preparing it will be my next kitchen adventure. Thanks!
I just ordered this. I've been so sick of my too-small marble one! Also, your Prik Nam Pla receipe is now a staple in my refrigerator!
Wonderful! So glad to hear!
I want a Krock mortar and pestle so badly - after seeing Pailin use it, I'm obsessed 😂
With our granite mortar/pestle, my Thai wife sometimes sharpens a knife with it, almost like a sharpening stone.
I trust this video because Pai is wearing the same outfit as in Sabai cookbook cover in the background and the clay mortar from the cookbook cover was featured as well :)
I love my Krok, it's more than the Best and perfect mortar, it's also a beautiful Thai handcraft art on the counter and it cames in a really safety box, enjoy and do not hesitate to buy this incredible kitchen tool
our mortar and pestle in Indonesia mostly made of andesite or volcanic rocks which more porous. we need to season the before the first use. some people suggest soaking the mortar and pestle in water for 24 hours, give it a good rinse, and grind some grated coconut or rock salt in it.
my mom prefer to use a stone mortar and a wooden pestle
Years ago i watched a vidoe where gordon ramsey recommended a mortar and pestle. I got one and have enjoyed using it but this is the most useful video i have found on the subject.
Excellent, succinct presentation of Thai style mortar and pestle use and selection.
Can attest that good Thai mortar and pestles last forever. Worked in Thailand many years ago. Before leaving to return to the states, I bought a large, high-quality granite from a mortar/pestle 'factory' in Chon Buri, and earlier an Isarn version made of clay (for 'sum tam' only) bought in Udorn. I've been using both for 37 years and they are both functioning well.
Love my 2-cup and I'm able to make a reasonable amount of pesto in it. If I ever need a 3 cup I would definitely consider the Krok!
Your advise and explanations are always top notch. I am a way better cook because of your videos. Thanks
The timing of this couldn't have been better! I was trying to make pesto in my current mortar and pestle and it just did NOT work. The one I have is designed more specifically for spices, not herbs or anything soft; it's made of marble. It's way too smooth, so I was looking for a new one anyway!
My mom's most prized kitchen possession is a Lao-style clay krok she bought to Canada more than 30 years ago, still made of the brown clay instead of the orange terra cotta that is so much lower quality. If I ever break her favourite krok, she might break me. I've had an orange krok break on me before just pounding peppercorns so I totally agree that those ones should be limited to salads and sauces with wet ingredients - Thai-style krok is best for grinding spices for sure!
I’m Burmese and want a Lao style krok so bad. I have the commonly available clay one that has thicker sides but I see there is a version with thinner sides and larger inside. I can’t find them anywhere online 😢. I need to visit a city with some good Lao stores!
I am in the market for a granite morter and pestle.
Thanks for such an informative video!
You convinced me to try one out. I can't stand chopping nuts on a cutting board for baking recipes. I think this will also be a great way to stop putting whole cloves and allspice through my poor coffee hand grinder. I'm just hoping I'll be able to grind things like fall spices without the granite getting a little nostalgic for the garlic from the previous night
That's my biggest concern, everything tasting like garlic or the last thing you ground in it. I assume the stone is porous and washing wouldn't be enough to deodorize the aromatic that are absorbed. She says washing it is enough, no special cleaning needed, but is that really sufficient when going from garlic or cumin to something like nuts, seeds, or spices to be used in a sweet dish?
J Kenji Lopez Alt gives a good explanation of why spices and foods are often more flavorful when ground in a mortal and pestle compared to when blended - foods (and all living things) are made of tiny compartments called cells. Much like a shipyard containing lots of storage containers with goods inside them. When we chop things up with a knife or a blender, we are separating the containers, however, when we use a mortar and pestle we are crushing the containers and releasing all their contents, much like if godzilla were to come by and step on all of the shipping containers, spilling their contents everywhere.
Thank you. This is so helpful. I have wooden ones for garlic and soft herbs; used in my Puerto Rican cooking. I have been wanting a large molcajete. This is very helpful. This is on my wish list…and maybe I need sooner than that!
Thanks for this, it was very helpful, I always wanted to try out mortar n pestle but didn't know what to get
Love my Krok, have not yet taken the thai curry paste dive but the garlic trick alone has kept it on the counter. Szechuan peppercorns, regular peppercorns for steak au poivre both have passed through it several times now. Am a pretty fit in my 60's guy and the weight is not a problem.
So glad to hear! 🙂
The cork base seems like a genius idea. Do you feel about about the durability of the cork?
I love my Krok!! Bought it last year and it's been a game changer in our kitchen.
You are the best. I don’t Tire watching your programs. Keep up the good work.
Agree with the weight problem. Always think I am going to drop the 3 cup one I have on my toes, plus hate getting it out. Ordered the KROK just now and looking forward to using it. Thanks as always for great advice. Cheers
So eloquently helpful! I like to use pestle and mortar for aromatising cumin and other hard spices, gently crush nuts, but I learned today that I might also use it in the future to prepare my chilis and garlic. I love your videos, because you‘re able to elaborate on seemingly easy things and cover all aspects.👍
I just bought a Krok for my granddaughter who is a budding Thai chef and will love the lighter weight and larger size than the stone version they already had on the counter. I would buy one for me, too, but I'm loyal to the ceramic version I bought 50+ years ago at a pharmacy.
what a great gift :) thank you
Just purchased Krok and it is absolutely gorgeous. The cork stand was a little difficult to assemble, but my husband finally got it on there. Not sure if it would come off now when I need to wash it. Excited to use it soon!
I love your informational videos! they just inform me so much not just on thai lifestyle but also culture and significance, history and importance. thank you pai!
Looks like in my kitchen. Haha - at the end you have a whole collection of mortar and pestles ;-)
My last mortar and pestle was porcelain, NEVER AGAIN! Broke after merely a few uses crushing almonds!
Now I have a tiny stone one that's a half cup capacity, really do wish that it is bigger so that I can process larger volumes.
granite is the most versatile
Yeah, anything easily breakable is not a sensible material.
Krok is perfect fit for my kitchen.
When I make any dish requiring black pepper, I use my mortar and pestle. Add a bit of Szechuan pepper corns, and you have the BEST pepper beef dish ever.
Dear Pailin! Thank you so much for all the GREAT recipes!!! I am new to your channel and am just in love with you ❤ you are AMAZING 🤩 I already learned how to make green curry, red curry, Pad Thai, and Pad see ew. They all turned out better than restaurants. This new video is perfect because I didn’t know what a Mortal Pestle was and how to pick one 😅 you just solved the problem for a lot of newbies like me. 🙏
Thank you for this! In the 90s I hauled a large one and a salad one back from Thailand. I haven’t used the large one in years but after seeing this video it is now on my counter and I will be using it tomorrow!
Future me thanks you from the bottom of my heart for the sesame seed grinding tip
I have a clay/wood mortar & pestle for som tum and a 4 cup granite one, which I don't hesitate to use. I love them both.
Wooohoo!!! First time being first! More importantly I’ve needed this video in my life for so long. I hate the one I have but don’t know which one I actually need. So thanks in advance for this video!!
what a coincidence i was considering buying a mortar and pestle last week and put off researching what i needed to know about them lol
As a man, who loves to cook... mine isn't that big... my mortar and pestle...😁... it might be 1/3rd that size and doesn't hold much... can't remember where I got it, maybe a thrift store... it's like 1c size Marble and not that rough... and I also worry about getting different flavors or plant/seed oils kind of stuck in the soft stone and taint other grindings...
ตามพี่มาตลอดเพราะเวลาคิดคำศัพท์ที่จะพูดไม่ออก คริปพี่คือที่1 ได้คำใหม่ๆเยอะมาก แต่อยากให้พี่ช่วยหาวิธีชุบชีวิตเครื่องแกงสำเร็จให้กลับมาเหมือนตำใหม่ๆ พริกแกงสำเร็จปรุงแล้วปรุงอีกเปลืองผงชูมากค่ะ เป็นกำลังใจนะคะ
Thank you, Pailin ! The last model you showed us - the “Lao mortar and pestle” - I guess can also be used to make sauerkraut …. Gently, that is.
This exactly same test was conducted by America Test Kitchen. The favorite was the big dark grey one you have in the middle
I agree that a mortar and pestle is important, yet when making a spice blend a spice griner is also useful.
Thank you so much for the detailed explanation. I realize now that I had purchased some cheap quality ones in the past as I always got chunks of white stuff coming off no matter how many times I wash it. I thought I wasn't seasoning it right, so had given up on it. I will give it a try again. It's something I've been wanting to use in my cooking. Love your channel. I had tried your recipes, and they always turn out delicious.
Super informative. As usual. Thanks. I have owned a mortar and pestle for years. Unfortunately it was a small one that never got used as it had almost no capacity and was very lightweight. Watching you I got a new larger one and now use it frequently. It is heavy and needs a different home that is easier to access. Perhaps the counter. Thanks again.
Great information ! You answered all my questions. 😊 Thank you so much
Just got my Krok and seasoned it. What a thoroughly nice product!
I loove my KROK!!
😍
I use mine for almost everything . My wife even sharpen knives on it too . I brought mine straight from Thailand 😊😍🇹🇭
ahh the sound of mortal and pestle grinding, music to my ears
I have a few, as i tend to avoid all those electric stuff. a few knives, two mortar and pestles, you'll b fine :) Thx for the tips Pailin!
Another fantastically informative presentation!
Thank you! Very informative. 👏 😊
I miss my mortar and pestle so much! But spouse and I are taking care of my inlaws now, so my kitchen goods have been in storage for years, since there just isn't room in this kitchen for any more tools. :(
Just saw you on tv and the dish looked delicious, new subscriber!
It’s interesting to see it called a mortar and pestle. My whole life we have called it a pestle and mortar!
I have the little black one, I use it all the time , and the
Thank you for the tricks 🥰
TY for covering the clay/wood option!
Thank you! Very informative! ❤😊
Great explanation. 👍
Pai, thanks for sharing ❤
Thank you for the informative discussion on pestles. I was looking for information on lava vs granite.
Very insightful, brought up subject I hadn't considered. Thank you for sharing.
That was fantastic information. Makes a lot of sense. Thank you.
This is such an awesome how to video☝🏾
Thank you, I've learned so much😃
I can't believe I never thought to use my ceramic mortar and pestle for mashed potatoes! Great tip!
When you came up with Hot Thai you weren't lying 🔥 Love the recipes BTW!
Excellent explained 👍🙏
I have one in all sizes and materials. Mortar and pestle are my obsessions. 😊
I've owned a good granite mortar and pestle for years that I bought in a tiny NY Chinatown market. I love using it for breaking open cardamom pods and then crushing the seeds. Great in Indian curries.
so a couple of years ago, not long after i'd moved out to start my bachelor's degree aldi actually had one for like 15€ and i decided to get it since it was affordable even for a uni student and also, my best friend had recently shown me how to make her favorite tea from her childhood that involved grinding up some spices. i don't have a potato press thingy (whatever that's called in english) in my own flat and let me tell you how eye opening it was when it hit me that i could just use my mortar and pestle instead of failing with a fork!!!! i have a small one, so i can only do 1-2 potatoes at a time but since i live alone that's totally fine and going for 2-3 rounds is still so much more preferrable than trying to somehow squash the potatoes with a fork
also i found your channel some time in the last 1-2 years and i've been trying some of your recipes and it has come in really handy for that too. i didn't know it when i bought it, but those 15€ were absolutely worth it 😊 (i might get a bigger one once i'm done with my master's degree and have an actual job and a bigger flat, but for now i'm quite happy with what i've got)
Excellent information…👏👏
I have 2 channels and I am subscribed to you on both. You're an Awesome teacher and demonstrator. Thank you for all that you do 😊
Great video!! Thank you!!
Thank you so much! this was very informative, I learned so much from your video.
Great information, thanks.
😊🙏✌️
Thank you.