Description
Direct-contact cooking using geothermal heat retention in basalt stones.
Technical
Basalt's high thermal mass (0.84 J/g°C) and vesicular structure enable gradual heat transfer, causing myofibrillar protein shrinkage (40-60°C) and collagen gelatinization (starting at 60°C) without combustion byproducts.
Culinary Significance
Imparts smoky minerality while preserving moisture through rapid surface searing that seals meat juices.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
220°C optimal
180°C to 300°C range
Time
90 seconds
45 seconds – 3 minutes
Equipment
Basalt stones (10-15cm thick)Wood-fired heating pitTongue-and-groove stone carriers