What You Need to Know
Native Hawaiian cooking techniques, such as kalua and poke, involve the use of low-temperature, long-duration cooking to break down proteins and tenderize meat, as well as preservation methods to prepare and consume fish. Kalua cooking involves steaming or smoking meat in an underground oven, or imu, for several hours, while poke involves handling raw or undercooked fish, requiring proper handling to prevent foodborne illness.
Steps
- 1.
Kalua Pig (Hawaiian luau): Slow-cooking in imu earth oven
- 2.
Poke (Pre-contact Hawaii): Raw fish seasoning with sea salt and limu
- 3.
Laulau (Traditional feast): Steaming in ti leaves
The Science
Primary Reaction
Protein denaturation and gelation