What You Need to Know
The conductive heat from pre‑heated lithic masses raises the water to 80–95 °C, denaturing muscle proteins and gelatinizing collagen and starches. The prolonged, steady heat also leaches minerals such as Ca²⁺ and Mg²⁺, modestly raising the broth pH and contributing to flavor.
Steps
- 1.
Hangi (Māori): Primary cooking method for meats and root vegetables
- 2.
Clambake (Native American): Creates steam pockets for shellfish cooking
- 3.
Acorn mush (California tribes): Leaching tannins through controlled heating
The Science
Primary Reaction
Denaturation of muscle proteins and gelatinization of collagen and starches