Description
Flash-heating herbs in broth deactivates oxidative enzymes while preserving chlorophyll.
Technical
Brief exposure to 85-95°C broth denatures peroxidase and polyphenol oxidase enzymes, preventing herb discoloration while maintaining cell wall integrity. Heat shock proteins (HSP70) transiently activate to protect cellular structures.
Culinary Significance
Creates pliable herb textures for pho garnishes while retaining fresh aroma compounds that would volatilize during prolonged cooking.
Science
Primary Reaction
Enzyme denaturation
Parameters
Temperature
80°C optimal
70°C to 90°C range
Briefly submerging herbs in hot broth
Time
15 seconds
10 seconds – 30 seconds
Equipment
Large potSlotted spoonColander