Pit Technique steaming: a meal recalled years later

Nothing compares to the taste of foods cooked slowly in the soil. This is not a technical 30-minute meal. It takes organization and effort - but the results justify the labor market. What follows is my experience the first time that I prepare and eat a well cooked meal of steam in part. I can not wait until another opportunity to try this again.

Dig a hole large enough to feed a dozen people is no easy task - I did not measure, but it seemed huge, maybe 3 feet deep and someFeet wide - or larger.

We have collected smooth, dense, full of rocks the size of a grapefruit punch. I would not have counted, but were insufficient to determine the bottom of the shaft and the upper layers. We built a fire in a separate fire and the rocks are heated until they glowed red. This probably lasted two hours.

During warm fire, we have collected lots of dry grass in terms of size [all vegetable fibers work] - probably about 2 arm loads on all persons, and put them next tothe mound of earth dug from the hole. These should be soaked for an hour or so before we recorded, in the pit of steam.

We have to transfer half of the rocks (with a needle or blade robusta) in the pit cooking. Then we put the rock with half of the soaked dried herbs. We have an old towel on the grass layer and then, our food. We have covered the food with another old cloth covered with the rest of the lawn, then transfer to heat the stones remaining at that.We closed all covered with slabs of bark and all the dirt.

The mass grave steaming technique works only if the hole is carefully sealed. As air enters the food will burn. So we had this really safe until we meet that we could see smoke and steam from the well of origin. The general rule is to allow 15 minutes cooking time per pound of food in the pit. I think that the kitchen took 4 or 5 hours of that day.

When the food was cooked, we covered the hole. There areThere are no words to describe the aroma of steam as dirt, grass and towel. There are no prayer strong enough to express the gratitude that the taste of foods and flavors of herbs, wood was infused, and the warm earth.

It 'was one of the awards the most intensive work I've ever spent, but it stands out in my mind as one of the best days of my life. Maybe next Thanksgiving is a pit of steam Thanksgiving.