Description
A layered earth-oven technique using heated stones to steam seafood, meats, and potatoes.
Technical
Food is layered with nalca (Chilean rhubarb) leaves, covered with earth, and cooked via conductive heat transfer (60-100°C) for 1-2 hours. Moisture from ingredients creates steam, gelatinizing collagen (Type I) in meats via hydrolysis.
Culinary Significance
Creates tender textures through slow gelatinization while preserving distinct flavors of layered ingredients.
Science
Primary Reaction
Maillard reaction (120-150°C)
Parameters
Temperature
85°C optimal
60°C to 100°C range
Time
90 minutes
60 minutes – 120 minutes
Equipment
Volcanic stonesNalca leavesWet burlap sacksWooden shovels