What You Need to Know
Myosin and actin proteins in pork undergo thermal denaturation at 60-65°C while crab hemocyanin coagulates, with egg ovalbumin forming a porous protein matrix that traps moisture and volatile aromatics.
The technique yields juicy, flavorful parcels where steaming preserves delicate seafood notes while the egg net provides visual appeal and textural contrast.
Key Parameters
Temperature
95°C
85°C - 100°C
Time
15 minutes
12 minutes - 18 minutes
Equipment
Bamboo steamerMuslin clothEgg net mold
Steps
- 1.
Hoi Jor Tod (Bangkok street food): Steaming before shallow frying creates dual-texture
The Science
Primary Reaction
Protein coagulation