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!
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.
@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 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).
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!
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.
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.
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.....
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.
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.
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.
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!
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 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
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.
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.
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 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.
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.
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.
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?
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!
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!
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!
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!
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 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!
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. 🙄
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
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!
Mahalo for the information. I recently moved back to Hawaii not allot great Thai restaurants on the Big Island and I'm in the country so I decided to buy a few mortar to make my own Thai dishes.
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.
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. 🙏
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 :)
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.
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!
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.
Thank you for your tips and saying it will be in the food because of grinding I was worried about that for all the time use I mean it gets smoother and smoother so it’s going to be in the food and you made me feel better about it ty
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!
Jamaican/english, who makes traditional Carribean and south Indian dishes, find my pounding bowl and bashing stick probably the best thing in the world
Great tips today! I´ll have to try the mashed potatoes in my large clay mortar that I got thanks to my Pok Pok cookbook. I keep my one and two cup mortars on the counter next to my other utensils. My large mortar is on the shelf with my Chinese sand pot. More decorative than used due to the size.
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.
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.
This was very helpful! I picked up first one, a small one, at T.J. Maxx (store with high quality, but "out of date" new products usually at half price) thinking it would be enough for most things. It's fine, but I quickly realized I needed a bigger one. So back to the store for the biggest one. I thought that would be big enough until I tried making a marinade with a lot of liquids. It was also fine... but messy & much more difficult to deal with. So, off to the local Asian market for a large one! It is pretty dang heavy, but I like it quite a bit. I felt like I'd wasted money on the first 2 since I found the "right size" at the Asian market, but I will try using the smaller ones for garlic more often since I also seem to use garlic in 80%+ of the dishes I make from scratch. Thanks again for the very useful tips!! 😻
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!!
I`ve used my 2 cup for close to 20 years now, and I often wash it in the dishwasher. Still really good and smooth. But I really like the Krok with cork bottom because I always need to use some protection so it doesn`t scratch the bench top.
I love this and it good to have one on hand ,when my dad passed I found a big one in the kitchen I think he used this for making cocoa sticks,but once I used it for making powder such as turmeric ,thyme etc..when I use it it's like going to the gym. I still believe in the old fashion way cuz for me these days u have to learn how to survive without the grid,good info❤❤❤
I bought one after watching this video!!! Plus I bought a ton of ingredients - spent 200 bucks CDN, and now I think my pantry has most things in it I need to do most of your recipes to date. I found a Thai grocery store in Ottawa that had everything on my long list: What does $200.00 get you from Lim Bangkok grocery store? 1 large granite mortar and pestle (just under 70 bucks) And just over 130 bucks gets you: Bean noodles (a.k.a. Glass noodles or clear vermicelli), 100% mung bean Chili paste Cilantro (they didn't have any with the roots attached - I'll have to grow my own to get the roots) Daiken radish Ginger Galangal Green onions Green curry paste Yellow cury paste Masaman curry paste Dried fungus Mushrooms Dried shitake Mushrooms Dried shrimps Fermented shrimp paste Golden mountain Sauce Kafir lime leaves Hoisin Sauce Lemion Grass Kafir Limes (you use the skin) Oyster Sauce Thai Basil Palm sugar Sesame Seeds Dried red chilies (not the hot kind - the flavour kind) Green chilis Shallots Sweet Soy Sauce Tamrind Paste Bamboo shoots (tips) And from another place, I have a package of Garam Masala herbs (Essentially the non-fresh aromatics for Muslim Indian stew type meals. I'm not sure how to use them - it was an impulse buy. I've watched many different Thai cooking videos online, and yours is the best. I love the links to the recipes for the ingredients list, and the videos are fun to watch as well. I look forward to my new path into Thai cooking. Maybe I'll post videos of my successes and failures! :D
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.
Amazing that I found you, I just got (two days ago) my first mortar and pestle (2 cup :-)). Thank you for you informative, enjoyable and entertaining video . I have subscribed, liked and rung that bell. I very much look forward to learning more from you. Thank you from a new cook at age 65 (male). PS: I used to heat food up - now, after two years of experimenting and playing, I am cooking. Again thank you for this great video. You answered all my questions. Blessings. 🙏
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.
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...
Good video 👍🏻 I have a 2 cup granite but if I want anything finer I will just use a coffee grinder I bought specifically for spices which works very nice
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.
I live in Sri Lanka and here (and in India) people often use brass mortar and pestles for heavy work, and wood one for light crushing. Do Thais ever use brass?
I used a large stone one for dry ingredients and a tall ceramic one like yours for wet stuff like the garlic/chili paste that is the base for Pad Kapow .
Having a mortar and pestle sounds interesting and I’ve actually owned one before but only used it once before getting rid of it after a couple of years. Having it on the counter seems key. It doesn’t seem like 3 cup is a very common size. The approximately $100 Krok is about the only one I can find.
Hey Pailin Would be cool if you could rank your favourite grocery stores (green/red/yellow) curry cooking sauces ! I know most of these products aren’t authentic but I’m just curious! I personally used to buy President’s Choice green curry version when I was in 🇨🇦 ! It was a descent product Thanks 🙏 😊
Hi Adam here! ... and as far as I know she just buys pastes and makes her own sauces, but if you'd like to ask her that one directly you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
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)
