Description
Brief heat treatment of napa cabbage to achieve pliable leaves while preserving crisp texture.
Technical
Thermal denaturation of pectin and cellulose in cabbage cell walls, with partial inactivation of peroxidase enzymes. The process maintains structural integrity while increasing membrane permeability.
Culinary Significance
Essential step for creating the perfect wrapper for bossam (boiled pork wraps), allowing leaves to bend without cracking while retaining a fresh bite.
Science
Primary Reaction
Pectin solubilization
Parameters
Temperature
90°C optimal
80°C to 98°C range
Time
30 seconds
15 seconds – 1 minute
Equipment
Spider strainerIce bath with strainer insertCommercial blanching baskets