Description
Mechanical shear forces accelerate starch granule swelling.
Technical
Vigorous stirring induces simultaneous starch gelatinization and mechanical disruption of amylose networks, preventing lump formation. The sustained shear stress maintains homogeneous heat transfer throughout the viscous suspension.
Culinary Significance
Creates a smooth, cohesive texture ideal for pairing with saucy stews or salted cod.
Science
Primary Reaction
Starch gelatinization (60-75°C)
Parameters
Temperature
90°C optimal
85°C to 95°C range
Time
18 minutes
12 minutes – 25 minutes
Equipment
Wooden paddle (bois lélé)Cast iron potHigh-sided mixing bowl