Description
Stone grilling uses heated basalt or granite to sear protein while preserving moisture.
Technical
The high thermal mass of volcanic stone delivers rapid heat transfer, initiating the Maillard reaction between reducing sugars and amino acids at 140–165 °C. Caramelization of sugars begins above 170 °C, producing a complex array of flavor compounds while the stone’s surface temperature remains below the point of excessive fat oxidation.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokyearthycharredroastedmineralwoodyherbalmeatycaramelizedtoasted