What You Need to Know
The Maillard reaction at 200–250 °C in earth ovens browns proteins and creates melanoidins, while steam retention keeps meats tender. Smoking at 60–80 °C introduces phenolic aldehydes that preserve and flavor game or fish. Lactic‑acid fermentation of corn at 30–35 °C lowers pH to 4.5–5.0, inhibiting spoilage organisms and producing a tangy masa.
The Science
Primary Reaction
Maillard reaction, steam‑mediated protein denaturation, phenolic aldehyde infiltration, lactic acid fermentation