I'm an ideal lover of Thai-fashion curries like Phat Phrik Khing and Khao Soi, and by the years we have found that the perfect method to get flavor out of your aromatics is by pounding them with a mortar and pestle. This is true whether you're making a curry paste, a pesto, and even the taste base for guacamole or salsas. The mortar and pestle is one of the-used pieces of gear in my kitchen. Too much of parents ask me if they'll skip the mortar and pestle through the use of the electrical energy of a meals processor. Well, you possibly can, however you lose taste. Similar to a blender, a food processor portable cutting shears and shreds the elements, tearing apart and breaking down vegetables, however not essentially rupturing all of their cells to release aromatic compounds. A mortar and pestle, then again, does an awesome job of actually crushing individual cells, producing a curry paste with much better taste. Then again, it's a lot simpler to get a smooth texture with a meals processor.

I wondered if maybe combining the 2 might give me the better of both worlds: good taste with clean texture and minimal effort. Using solely a food processor. I timed how lengthy every method took, then tasted the final outcomes. As far as ease of manufacturing goes, the meals processor wins by a long shot. It may reduce a pile of contemporary and dried aromatics to a easy curry paste in just a couple of minutes, requiring just a few scrapes with a rubber spatula during the process. By distinction, making a curry paste 100% with a mortar and pestle, as I've suggested up to now, is a much more laborious course of that sometimes takes at least 5 to 10 minutes, however can take for much longer with a smaller mortar and pestle or a paste-pounder who isn't 100% invested in the process. For the combined methods, I employed a one-minute pounding session along with two minutes inside the food processor. Flavorwise, there were some clear variations. As expected, the paste formed 100% in the meals processor had the least developed flavor. Of the two mixtures, the one which I started in the food processor and finished by pounding was virtually indistinguishable from the one which was made 100% in the meals processor. Once these aromatics are broken down and in a semi-liquid suspension, it is exhausting to get them to crush beneath the pestle. They end up just squishing out to the sides. However the version I began with the mortar and pestle and finished within the meals processor? That was the one! The taste was virtually-but-not-fairly nearly as good as using a mortar and pestle alone (I received loads of cell breakdown in the course of the pounding phase), however the benefit in time and effort was tremendous.

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Pub: 13 Aug 2025 22:22 UTC

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