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!

@SanJacintoArtGuild

6 ай бұрын

You might want to pin this one to the top of the comments.

@joseapar

6 ай бұрын

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

6 ай бұрын

Qn: how do we use black fungus thin strips from asian grocery store?

@bigoof9486

5 ай бұрын

@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

@ShawnPatton-rm2hv

5 ай бұрын

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!

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!

@gemneye3545

Ай бұрын

I read the crushing process involved when using this item, releases oils that enhance the flavor basically.

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).

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.....

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.

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.

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.

I have had a stone mortar and pestle since 1971. Love mine!

That Lao mortar and pestle in the background, waiting patiently for her turn: 👁️𓋒👁️

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 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.

@Mejiaelis

6 ай бұрын

Yes this

@FIA-zi4fz

Ай бұрын

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.

🤣"Chili landmines" were my favorite! Another informative and very useful video, Khun Pai!🙏

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 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!

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 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.

@krokcraft

5 ай бұрын

what a great gift :) thank you

One of the mortars looks stunning (but we might be a bit biased)! 👀 Great job on the comparisons, Pailin, and thanks for the love! 🙏

@lemonz1769

6 ай бұрын

Those enameled spoons are super cute too!!

@krokcraft

6 ай бұрын

@@lemonz1769 they're a staple in Thai households :)

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!

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.

I love my Krok!! Bought it last year and it's been a game changer in our kitchen.

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!

@PailinsKitchen

5 ай бұрын

Wonderful! So glad to hear!

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!

Krok is perfect fit for my kitchen.

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 am in the market for a granite morter and pestle. Thanks for such an informative video!

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.

@krokcraft

6 ай бұрын

So glad to hear! 🙂

@dennispovloski8102

6 ай бұрын

The cork base seems like a genius idea. Do you feel about about the durability of the cork?

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

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!

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!

@lemonz1769

6 ай бұрын

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!

Your advise and explanations are always top notch. I am a way better cook because of your videos. Thanks

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.

@dadarmwn

6 ай бұрын

my mom prefer to use a stone mortar and a wooden pestle

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!

"I will show you in real time" 2x speed. Thank you for the info. ⭐️

Thanks for this, it was very helpful, I always wanted to try out mortar n pestle but didn't know what to get

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!

With our granite mortar/pestle, my Thai wife sometimes sharpens a knife with it, almost like a sharpening stone.

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!

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 :)

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.

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. 🙄

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.

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.

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

@KatarinaS.

5 ай бұрын

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?

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.👍

You are informative, concise, well groomed, well spoken, all with a great energy! Thank you for being you!!

Just got my Krok and seasoned it. What a thoroughly nice product!

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.

Future me thanks you from the bottom of my heart for the sesame seed grinding tip

Another fantastically informative presentation!

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!

Great information ! You answered all my questions. 😊 Thank you so much

You are the best. I don’t Tire watching your programs. Keep up the good work.

ahh the sound of mortal and pestle grinding, music to my ears

I have the little black one, I use it all the time , and the Thank you for the tricks 🥰

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!

Thank you for the informative discussion on pestles. I was looking for information on lava vs granite.

TY for covering the clay/wood option!

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.

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. 🙏

Very insightful, brought up subject I hadn't considered. Thank you for sharing.

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.

@nbnb53

6 ай бұрын

granite is the most versatile

@PailinsKitchen

6 ай бұрын

Yeah, anything easily breakable is not a sensible material.

Thank you! Very informative. 👏 😊

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 😊

That was fantastic information. Makes a lot of sense. Thank you.

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.

Great content and I like the way she talks and explain things. i always wanted to buy this for my mother but she prefers using her lao style mortar.

ตามพี่มาตลอดเพราะเวลาคิดคำศัพท์ที่จะพูดไม่ออก คริปพี่คือที่1 ได้คำใหม่ๆเยอะมาก แต่อยากให้พี่ช่วยหาวิธีชุบชีวิตเครื่องแกงสำเร็จให้กลับมาเหมือนตำใหม่ๆ พริกแกงสำเร็จปรุงแล้วปรุงอีกเปลืองผงชูมากค่ะ เป็นกำลังใจนะคะ

I have one in all sizes and materials. Mortar and pestle are my obsessions. 😊

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 want a Krock mortar and pestle so badly - after seeing Pailin use it, I'm obsessed 😂

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.

Pai, thanks for sharing ❤

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

When you came up with Hot Thai you weren't lying 🔥 Love the recipes BTW!

Thank you! Very informative! ❤😊

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

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.

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.

I loove my KROK!!

@krokcraft

6 ай бұрын

😍

Thank you, I've learned so much😃

Just saw you on tv and the dish looked delicious, new subscriber!

Looks like in my kitchen. Haha - at the end you have a whole collection of mortar and pestles ;-)

Thank you so much! this was very informative, I learned so much from your video.

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!! 😻

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!

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 .

Very helpful. Looks like I have a cheap one and really glad I've never used it. I'll check your link out.

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 use mine for almost everything . My wife even sharpen knives on it too . I brought mine straight from Thailand 😊😍🇹🇭

It’s interesting to see it called a mortar and pestle. My whole life we have called it a pestle and mortar!

Hi! I'm French and it's my first time with you. I bless my English teacher and my long travels, mainly in India, that allow me to understand english. 😉. I really appreciate all your explanations! I love those tools (Mortar and pestle) so much! I really like the gesture of pounding and I find it a shame that it is filmed in fast motion. If you want to shorten the film, wouldn't it be better to make cuts to the video? So that we can enjoy the vision of this magnificent gesture. I hope you can. Thanks a lot for the good advices. 💕 From France!

This is such an awesome how to video☝🏾

Excellent explained 👍🙏

Another appreciated episode Pailin. I especially enjoy the Product Advice. Interesting, the concept of grinding all the ingredience in the Mortar. My only question, regarding this procedure, why didn't I think of that? I've always mixed in a different container🤷‍♂.

I use mine for guacamole which comes out delicious, but now I can use it for many other things, thanks!