Description
Historical baking techniques using wood-fired ovens and hearth cooking for chemical and physical transformations
Technical
Wood-fired ovens and hearth cooking achieve the Maillard reaction and caramelization, resulting in new flavor compounds and browning, while also tenderizing meat through low-temperature cooking. The Maillard reaction occurs at temperatures above 140°C (284°F), and caramelization occurs at temperatures above 150°C (302°F).
Science
Primary Reaction
Maillard reaction and caramelization
Sensory Profile
Aroma ()
smokycaramelizedtoastedearthycharredwoody
Wine Analogy
Oak-aged Cabernet Sauvignon
Coffee Analogy
Dark roast Sumatran
Perfume Analogy