Description
Polynesian pit-cooking involves cooking food in an underground oven using heated rocks and earth.
Technical
The cooking process can take several hours, with temperatures ranging from 200°F to 300°F (90°C to 150°C), and involves the use of a steamy environment created by lining the pit with banana leaves or other plant material. This technique allows for the tenderization of food through the slow cooking process and the retention of moisture.
Science
Primary Reaction
Maillard reaction, gelatinization of starches
Sensory Profile
Aroma ()
smokyearthysteamyherbalwoodymineral
Wine Analogy
Like an earthy Pinot Noir with smoky undertones
Coffee Analogy
Similar to a wet-processed Sumatran coffee with herbal notes