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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional Polynesian cooking method that uses a heated basalt stone placed in a pit to cook foods at high, steady temperatures.
Origin: Polynesian voyagers (pre‑colonial) — Hawaii, Tahiti, Samoa, other islands
See full technique reference →The stone is heated to ~250 °C by direct flame and then retained at ~200 °C for 30–60 min, enabling Maillard reactions (140–165 °C) and caramelization. Protein denaturation and starch gelatinization occur without boiling, while surface oils and sugars undergo pyrolysis to produce a smoky flavor.
Primary Reaction
Maillard reaction and caramelization
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