Grinding

Reducing solids to particles. Grind coarseness controls how fast aromatics release and how a spice reads on the palate.

Type Technique

Recipes 5

Recipes using this tag

five

First revision
Gai Yang Isaan
A 1.2 kg chicken, spatchcocked and slashed. It marinates overnight in a pounded paste of coriander root, garlic, lemongrass and bird's eye chilli.
Isaan · Thai
First revision
Nam Jim Jaew
A dipping sauce for grilled meat. It is a wet relish, not a pourable sauce. You drag the meat through it. Two chillies do two jobs.
Isaan · Lao
Second revision
Laab Ped
Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime.
Isaan · Lao
First revision
Nam Jim Jaew, Carolina reaper
The same toasted rice, toasted dried chilli, fish sauce and lime base as the plain jaew.
Isaan · Lao
First revision
Gai Yang Isaan, oven
The same bird and the same paste as the fire method. The heat is different. A 1.2 kg spatchcocked chicken roasts on a rack at 220 degrees C fan.
Isaan · Thai