Description
A traditional Polynesian cooking method that uses a heated basalt stone placed in a pit to cook foods at high, steady temperatures.
Technical
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.
Science
Primary Reaction
Maillard reaction and caramelization
Sensory Profile
Aroma ()
smokyearthygrilledroastedcharredmineralwoody
Origin & History
Civilization
Polynesian voyagers