Description
Gentle protein denaturation and starch gelatinization through vapor heat transfer with mustard enzyme activation.
Technical
Myosin and actin denaturation at 60-70°C, with simultaneous hydrolysis of glucosinolates in mustard by myrosinase enzymes producing antimicrobial isothiocyanates.
Culinary Significance
Preserves delicate textures while infusing pungent flavors, creating a signature balance of tenderness and intensity.
Science
Primary Reaction
Enzymatic hydrolysis of glucosinolates
Parameters
Temperature
95°C optimal
85°C to 105°C range
Time
8-10 minutes
5 minutes – 15 minutes
Equipment
Bamboo steamers (traditional)Banana leaf linersPressure cookers (modern adaptation)