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Mortar and Pestle, Solid Thai GraniteMade in Thailand of the highest quality 100% hand-carved solid granite, this durable mortar and pestle is an important tool for Thai cooking as well as around the world. We source the raw material from the finest granite quarry, don't be fooled by inferior stone. Our charcoal-grey granite is not only the most functional tool in your kitchen but also a striking work of art (see testimonials below). The Wall Street Journal rated ImportFood.com's mortar and pestle "Best Overall" in a nationwide comparison! In another stellar endorsement, famed chef David Rosengarten says "Please don't live without the ImportFood mortar/pestle." Ours also ranked as Fine Cooking Magazine's "Favorite" and Mark Bittman (NY Times) says "ImportFood.com is a great place to buy a mortar and pestle". In August 2008 NPR "Splendid Table" guest author Dorie Greenspan raved about our mortar and pestle. Infuse fresh ground flavors of basil, sage, tarragon, garlic, pepper and much more. The highest quality mortar and pestle you will ever find. What sets it apart from others is the generous capacity, the beautiful appearance, and you can whack it as hard as you can without fear of chip or crack. You'll know when you pick it up that it will last a lifetime--they're very heavy and solid (see detailed measurements below). The mortar is carved from a single block of grante. Nobody offers the same premium dense (super hard) granite, we are absolutely certain of that. Others sell weaker immitation rock so beware. |
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| To a Thai cook a high quality mortar and pestle is as important as the best quality skillet is to a Western chef. Like iron cookware, the stone mortar and pestle becomes seasoned with age. With experience, the mortar becomes more responsive and you'll learn to blend flavors like never before. Rustic in appearnce, and unchanged for centuries, this device enables the cook to grind, mash and pulverize the melange of spices and other ingredients essential to Thai cooking. The most common type, pictured above, is hacked from a piece of granite particularly suited for this tool, and found only in certain parts of Thailand. Working at this craft for hundreds of years, the villagers who hand carve them have made it a fine art. Basic and primitive, there are no moving parts nothing to break; once purchased, it will last a lifetime. Those electric wonders designed to make cooking easy the blender, food mill and food processor have attacked the mortar and pestle, but it has stubbornly resisted and is still found in most Thai kitchens. The reason is simple. It does a better job than its electrical competitors. They cut, while it bruises and mashes, releasing the oils and flavours necessary for an authentic Thai taste. And then, of course, there is the sound. Awakening to the whirr of an electrical appliance doesn't provide the feeling of cultural strength and solidity, created by the thud of pestle against mortar. A stone mortar and pestle is ideal for pulverizing and grinding spices and herbs into seasoning pastes and spice mixtures. Purists insist that this allows the natural oils to be released and makes for better flavors. Our granite mortar and pestle will reduce fibrous herbs and hard seeds in no time. The pestle and inside surface of the mortar are polished smooth, so it will not absorb odors from foods. Very dense and heavy, this set does not chip and will last for years, even when subjected to vigorous pounding. Brief History of the Thai Granite Mortar and Pestle The Thai stone mortar and pestle dates back hundreds of years, some say it all started in Sukhothai where the first Thai kingdom was founded in the 13th century AD. The stone mortar & pestle was used to grind food as well as medicine. Considering the key ingredients of Thai cooking--seafood, Thai basil, palm sugar, kaffir lime leaf, garlic, fresh ginger and galanga, tamarind, lemon grass birdseye chilies (and other varieties), you can understand why the mortar and pestle so naturally lends itself to preparation of Thai cuisine. Not all mortars and pestles are fashioned from stone. The ones designed to make som tam a salad from the Northeast, but now widely popular everywhere are made from unglazed, fired clay. We have them available also, click here. The pestle is always made of wood, as any other material would break the mortar. Selecting The Right Size The 6" version offers less room to work but the light weight makes it easy to move around the kitchen & sink for wash. The images here on the website makethe 6" look small but in fact it should meet the needs of most home users. The 8" and 9" sizes function well for making curry pastes in larger quantity, as well as sauces, pesto or any fusion of your choise. The 8" version is our most popular size and we believe it's purchased by a more serious chef (rather than a casual home cook). For preparation of larger quantities, and if you really want to get your hands in and work, do choose the 8". If you're a pro or an aspiring pro you may want the 9" heavy-duty version. NOTE: we stand 100% behind the quality of our mortar & pestles because the stone used is absolutely superior, and we know that our prices are the best available for this product. Do compare the weight and capacity of our offering and you'll see that ImportFood.com does have the best value, regardless of the size you order. Recipes for your Thai Mortar Below are a few samples from our Thai recipe index which call for the mortar and pestle Thai-style Fried Noodles, "Pad Thai" Northern Thai Sausage "Sai Oua" Panang Beef Waterfall Beef, "Neua Yang Nam Tok" Khao Soi, Chiang Mai Curry Noodles Miang Kham Thai Style Spicy Beef Salad, "Yum Nuea" Salmon in Spiced Tamarind Soup, "Tom Som Pla Salmon" Thai Spicy Ground Chicken and Toasted Rice, "Larb Gai" Vegetables with Spicy Yellow Bean Sauce Dip, "Tao Jeeow Lon" Squid Pad Kee Mao Northern Thai Sausage, "Sai Grok" Chicken Satay, "Satay Gai" Using and Caring For Your Thai Mortar These mortars are heavy, well balanced and suitable for rigorous pounding & grinding. If you ever see the way Jamie Oliver uses his, you'll know that this mortar and pestle and take a beating without fear of breakage. The weight of the pestle assists you as well. When using the mortar and pestle, it's a good idea to place a folded dish towel down on the counter first, as the heavy mortar can damage your countertop. When finished, simply place mortar and pestle in the sink and rinse it with soap & warm water. Superstition As Thai culture has lots of old "legends" and superstitions handed down through generations, there is an old wives tale about the stone mortar and pestle that we'd like to share. Although you can really pound the pestle as hard as you can, it should always be done with food in the mortar. If a woman pounds the pestle into an empty mortar, Thai superstition has it that her breasts will stretch to the ground. |
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| More on the mortar and pestle. Brief History These essential cooking tools are found throughout the world in so many civilizations, and they can be made of a hard wood, marble, pottery, or stone. The pestle is used to grind inside the mortar and pulverize food as well as medicine. 15th century Italian history show mortars and pestles used by pharmacists. The Molcajete (the Mexican version of the mortar and pestle) appears in Mexican history as early as 6,000 years ago. How it is used Place the substance to be ground inside the mortar. Apply downward pressure using the pestle, then grind using a circular motion. This forces the substance against the surface of the bowl and pulverizes it. Using a mortar and pestle can be quite laborious but the results are certainly worth it, if you have the time. Alternatives to the Thai granite mortar and pestle Molcajete Tejolote Marble Mortar and Pestle Ceramic |
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Canned Goods | Sticky Rice | Thai Cookware | Thai Recipes Copyright © ImportFood.com 1999-2010. All rights reserved |
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