What You Need to Know
The low-temperature, long-duration cooking process breaks down proteins, gelatinizes starches, and caramelizes sugars through the Maillard reaction, thermal denaturation of proteins, and gelatinization of starches, resulting in tender and flavorful food.
Steps
- 1.
Kalua Pig (Hawaii): Primary cooking method for ceremonial dishes
- 2.
Laulau (Polynesia): Steaming component within the imu
- 3.
Hangi (New Zealand Māori): Cultural adaptation using similar principles
The Science
Primary Reaction
Maillard reaction, thermal denaturation of proteins, and gelatinization of starches