What You Need to Know
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.
Creates tender textures through slow gelatinization while preserving distinct flavors of layered ingredients.
Key Parameters
Temperature
85°C
60°C - 100°C
Time
90 minutes
60 minutes - 120 minutes
Equipment
Volcanic stonesNalca leavesWet burlap sacksWooden shovels
Steps
- 1.
Curanto en hoyo (Chiloé): Simultaneously cooks 10+ ingredients without flavor cross-contamination
The Science
Primary Reaction
Maillard reaction (120-150°C)