Key Parameters
Temperature
95°C
90°C - 100°C
Time
1 hour
30 minutes - 2 hours
Equipment
Steamer basketLarge pot with lidHeat source
The Science
Primary Reaction
Starch gelatinization
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Kievan Rus' (Medieval period) — Eastern Europe
See full technique reference →Temperature
95°C
90°C - 100°C
Time
1 hour
30 minutes - 2 hours
Equipment
Primary Reaction
Starch gelatinization
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Under-gelatinization
Cause: Insufficient heat or moisture
Fix: Increase steaming time or temperature
Over-gelatinization
Cause: Excessive heat or moisture
Fix: Reduce steaming time or temperature