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A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar ( / ˈ m ɔːr t ər / ) is characteristically a bowl, typically made of hardwood, metal, ceramic , or hard stone such as granite .
The name mofongo refers to cooked plantains mashed with fat (olive oil, lard, or butter), spices, and pork in a wooden mortar and pestle called a pilón (made with mahogany or guaiacum, both native hardwoods) and shaped more or less into a ball and in or alongside broth. The mofongo is then able to absorb any juice or broth from the seared meat ...
The surikogi pestle is made from wood to avoid excessive wear on the suribachi. Traditionally, the wood from the sanshō tree (Japanese prickly ash) was used, which adds a slight flavor to the food, although nowadays other woods are more common. The bowls have a diameter from 10 to 30 centimeters (3.9 to 11.8 inches).
The selected herbs and spices that goes into making red kroeung. Red kroeung ( Khmer : គ្រឿងក្រហម , krœăng krâhâm ) receives its deep color from a type of dehydrated chili pod which contributes very little flavor to the kroeung and is added solely for the natural red color, although as the dish is meant to be spicy ...
An usu (Japanese:, Japanese: 臼) [1] is a large Japanese stamp mill with a pestle called kine (, Japanese: 杵), used to pound rice or millet. While the function of an usu is similar to the smaller suribachi and surikogi mortars, the shape is very different, as the usu usually lacks the rough pattern in the bowl , and has a differently shaped ...
The mortar and pestle, already used for thousands of years, is a standard tool even in modern laboratories. More modern solutions are based on blender type instruments, bead mills , ultrasonic treatment (also sonication ), rotor-stator mechanical, high pressure, and many other physical forces.
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