"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories
Click Here to Login
Thread Tools Display Modes
Old 06-25-2016, 01:24 PM   #11
Senior Cook
Join Date: Jun 2016
Location: Seattle
Posts: 185
Park a big mortar on your kitchen counter: it says "Don't tread on me" like nothing else. That said, it honestly is best for smashing lemongrass, pureeing fresh turmeric, and making any curry paste. Sure, you can use a dedicated coffee grinder, but it doesn't give you an sense of, give you a feel for the ingredients you are using.

To the Mussaman question: Mussamam is the odd outlier of Thai curry pastes, being literally an adaptation of an Indian/Muslim (hence the Mussamam) recipe. It uses more dry spices, but yes: stay away from the water and use oil instead. The result will keep much longer and will be more civilized when frying.

outRIAAge is offline   Reply With Quote

curry, how to

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:17 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.