What You Need to Know
Mechanical shear forces from pestle impact fracture parenchyma cells, releasing polyphenol oxidase (PPO) and papain enzymes while creating microfibril networks. Calcium pectate structures in cell walls partially degrade.
Creates signature textures for dishes like som tam while accelerating flavor extraction through increased surface area.
Key Parameters
Temperature
25°C
18°C - 35°C
Time
90 seconds
45 seconds - 3 minutes
Equipment
Clay mortar (krok)Wooden pestle (sak)
Steps
- 1.
Som tam (Isan region): Creates base texture while extracting juices for dressing integration
The Science
Primary Reaction
Mechanical cell rupture