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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Stone-baking is a low-tech cooking method that uses heated volcanic stone slabs or hearths to cook foods by dry heat.
Origin: Maya (Pre-Columbian (c. 200–900 AD)) — Mesoamerica (Yucatan, Guatemala, Chiapas)
See full technique reference →The process relies on the high thermal conductivity of basalt or similar stones to transfer heat uniformly to the food. At temperatures of 200–250 °C, Maillard browning and caramelization of surface sugars occur while protein denaturation and starch gelatinization take place in the interior, and lipid oxidation in meats produces smoky flavors.
Primary Reaction
Maillard reaction, caramelization, protein denaturation, starch gelatinization, lipid oxidation
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Key Variables