Archive | August, 2010

Limestone (more accurately slaked lime) solution is traditionally used in quite a few Thai recipes. The same limestone paste with a curiously pink hue was part of the betel chewing culture in the olden days and, therefore, a household ingredient. Tinted limestone paste (pun daeng or ปูนแดง) is mixed with water and left undisturbed to allow the limestone particles to settle at the bottom thereby creating a clear separation between the limestone itself and the translucent solution. It’s the alkalinity of the clear limestone solution that Thai cooks have used to create enduring crispness in fried batter or pastry/dough as well as firm, crunchy texture in pickled or candied fruits or vegetables. Continue Reading →