What You Need to Know
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).
Steps
- 1.
Neapolitan Pizza (Italy): Achieves characteristic leopard-spotted crust in 90 seconds
- 2.
Tandoori Chicken (Punjab): Simultaneous roasting and smoking in clay oven
- 3.
Bannock Bread (Scottish/First Nations): Direct hearth baking creates crisp exterior
The Science
Primary Reaction
Maillard reaction and caramelization