What You Need to Know
It relies on heat conduction through a coal‑lined pit that reaches 120–150 °C at the surface while maintaining 70–90 °C inside, creating a steam‑rich environment that promotes starch gelatinization and protein denaturation rather than Maillard browning. The partially sealed pit and wet leaf wrapping preserve moisture and generate characteristic sulfur and caramelized flavor compounds, while careful pit depth and coal placement are essential to avoid over‑cooking, under‑cooking, or uneven heat distribution.
The Science
Primary Reaction
Heat conduction and steam generation leading to gelatinization of starches and protein denaturation.