What You Need to Know
This technique breaks down connective tissue, gelatinizes starches, and enhances flavors through the Maillard reaction and enzymatic breakdown. The combination of steam, liquid, and time results in tender and flavorful dishes. The process involves partial gelatinization of starches and tenderization of connective tissue.
Steps
- 1.
Dongpo Pork (Hangzhou, China): Slow braising renders fat while maintaining structural integrity
- 2.
Steamed Fish with Black Bean Sauce (Guangdong, China): Gentle steaming preserves delicate texture while infusing flavors
- 3.
Lion's Head Meatballs (Shanghai, China): Combination steaming-braising creates tender yet cohesive texture
The Science
Primary Reaction
Maillard reaction and enzymatic breakdown