Description
A traditional Māori earth‑oven method that cooks food slowly in a stone‑lined pit, using radiant heat and steam to produce tender, smoky, and nutrient‑rich dishes.
Technical
The process relies on thermal mass and limited convection; heat radiates from heated stones and is retained by an earth cover, creating a uniform low‑to‑medium temperature zone. Moisture from added water or wet cloths keeps surface RH above 90 %, preserving volatile flavor compounds such as pyrazines and thiazoles while reducing fat oxidation. Collagen gelatinization (>100 °C) and starch gelatinization (60–70 °C) occur over 2–3 h, yielding tender meats and root vegetables.
Science
Primary Reaction
Maillard browning, caramelization, collagen gelatinization, starch gelatinization, mild fermentation
Sensory Profile
Aroma ()