Although the Thai mortar and pestle has been used for centuries we have to credit Jamie Oliver (Naked Chef) for really putting this product on the map.
Brief History
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.
Tags: Thai, cookware, cuisine, pestel, mortar
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How it is used
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.
Sizes
This is an overview of the average sizes, weights and uses of the Thai mortar and pestle. It is not uncommon for the size to vary from shipment to shipment and certainly from one vendor to another. Just as with any other hand made product of this type, like a molcajete, anticipate some variance, your 7" may be 6.75 or 7.25! (See About Where They Come From). Color will vary slightly from very dark green to a slightly lighter green.
About Where They Come From
Obviously the mortars come from Thailand. They are not a massed produced product (although they are a very important "cottage" industry). Many families make them in their houses after the crops have been harvested. This gives the people work and income during their 'off' season.
Where To Buy
This mortar & pestle is Available now in at Gourmetsleuth.com
General Advantages
Weight - These mortars are heavy, well balanced and quite suitable for a lot of pounding and grinding. The weight of the pestle assists you with your work.
Composition - The stone is very nonporous which means it won't tend to absorb flavors and odors (unlike a molcajete where the flavor absorption is an asset) and it is quite smooth inside and very easy to clean.
Basic Thai Cookware Utensils
You may decide for yourself, which cooking and serving equipment you wish to have and what substitutions you wish to make. To illustrate that it is not essential to buy a great deal of new equipment. We have included some standard items, which you probably already have in your kitchen and which are readily available in our grocery store if you don't.
Blender: A blender is used for grinding ingredients and preparing curries.
Carving set: Helpful in simple flower-carving such as carrots, radish and cucumber.
Knives: One or more sharp, heavy knives are essential for any kitchen, especially a Thai kitchen where so much depends on proper slicing and chopping. There should be at least one large, very sharp knife for slicing and chopping and a small, very sharp one for peeling and boning. We suggest knives with smooth blades rather than those with serrated or scalloped blades because smooth-bladed ones are much easier to keep sharp
Wok
Carbon steel is a natural "non-stick" material which makes this the ideal wok for cooking Thai food. It's preseasoned so you can start using it immediately, and the more the pan is used, the more durable it becomes. Carbon steel is superior for fast efficient heating and even heat distribution. It can withstand the high temperatures necessary for stir-fry cooking yet does not peel or crack. Most importantly, it's natural. The wok is easy to use and care for--just a small amount of oil added to the hot wok primes the easy-release surface. With use, any scratches will eventually darken and regain their seasoned properties--you will never have to throw away your wok because of accidental damage to the cooking surface.
A flat-bottom wok which sits directly on the burner and allows for ease of use(and many cooks like the stationary flat-bottom). Very functional, it comes with two wood handles--a main handle and a wide side grip. The wok comes with a stainless steel wok turner/spatula an indispensable utensil. We also include an instruction booklet for cleaning and care. The wok is 14" in diameter, and the flat base is 7" in diameter. Made in Thailand.
Bamboo Steamer Set
Steam cooking is clean cooking, and offers advantages to boiling and other wet-heat methods. A 3 piece bamboo steamer sets control both the texture and the color of food (especially vegetables). You get more nutrition and flavor, as fewer vitamins and minerals are lost. Also use it to reheat food. This product perfectly complements the carbon steel wok, as it fits half-way up the wok. Just put a few cups of water in the wok and place bamboo steamer on it, and heat to a boil. Bamboo steamer set has 12" diameter, 3 pieces (two trays plus lid), stands 8.5" tall. The bottom two levels are 3" each and the lid is 2.5" tall.
Thai Cleaver
Made in Thailand, the blade is thick stainless steel and the handle is longlasting beechwood. There are two sizes, and we suggest you consider getting both. The large has a 6" blade, 5" handle. The small cleaver has a 3" blade and a 3.75" handle. Good value for a reliable, quality cleaver that will give you years of service. Smooth, straight, sharp blade. We received a complement from Cory G in New York City recently. He remarked "Hello. I bought the Thai Cleaver a few days ago. Without a doubt, it is the best knife I have ever used." Carol in Los Angeles said "The cleaver has got to be the best I have ever had. It is light, sharp, ergonomic."
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