What You Need to Know
Myosin and actin denaturation at 60-70°C, with simultaneous hydrolysis of glucosinolates in mustard by myrosinase enzymes producing antimicrobial isothiocyanates.
Preserves delicate textures while infusing pungent flavors, creating a signature balance of tenderness and intensity.
Key Parameters
Temperature
95°C
85°C - 105°C
Time
8-10 minutes
5 minutes - 15 minutes
Equipment
Bamboo steamers (traditional)Banana leaf linersPressure cookers (modern adaptation)
Steps
- 1.
Bhapa Ilish (Hooghly River delta): Tames oiliness of hilsa fish while preserving omega-3s
- 2.
Doi Bhapa (Nadia district): Yogurt-mustard emulsion creates heat-stable curd
The Science
Primary Reaction
Enzymatic hydrolysis of glucosinolates