Description
High‑heat cooking of meat, vegetables, or fruit on a skewer that creates rapid browning and flavor development.
Technical
The intense heat (200–260 °C) triggers the Maillard reaction, forming melanoidins, pyrazines, and furans that give characteristic brown crust and aroma. Simultaneously, protein denaturation (≈60–70 °C) and fat rendering (≈150–170 °C) create a juicy interior while ensuring safety when internal temperatures reach 63 °C for poultry or 71 °C for red meats.
Science
Primary Reaction
Maillard reaction and protein denaturation
Sensory Profile
Aroma ()
smokycharredcaramelizedspicyherbaceousgrilledsavoryfat-renderedmarinade-infusedwood-fired