Description
Maori Hangi is an earth‑oven cooking method that uses hot stones to create a low‑temperature, moist environment, inducing Maillard reactions, protein denaturation, and starch gelatinization over several hours.
Technical
During Hangi, the pit temperature rises to 70–80 °C, allowing proteins to denature (60–80 °C) and Maillard reactions to occur (140–165 °C) as the heat from the stones (200–250 °C) diffuses through the food. Starch gelatinization (60–70 °C) softens root vegetables, while controlled moisture loss (30–40 %) and lipid oxidation generate complex flavor compounds such as melanoidins, pyrazines, and furans.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
earthysmokyroastedherbalnuttymineralwoodycaramelizedumami-richsulfurous