Steam Pit Cooking Technique: A Meal Remembered Years Later

Nothing compares with the taste of food cooked slowly in the earth. This is no 30-minute meal technique. It takes organization and effort - but the results justify the labor. What follows is my experience the first time I ever participated in preparing and eating a steam-pit cooked meal. I cannot wait for another opportunity to try this again.
Digging a pit big enough to feed a dozen people is no small task - I didn't measure it, but it seemed huge, maybe 3 feet deep and a couple of feet across - or larger.
We accumulated smooth, dense rocks ranging in from fist size to grapefruit size. I didn't count them, but there were enough to cover the bottom of the pit and the top of the layers. We built a fire in a separate fire pit and heated the rocks until they glowed red. That probably took two hours.
While the fire was heating, we gathered huge heaps of tall dried grasses [any fibrous plant will work] - probably about 2 arm loads for every person, and set them next to the mound of earth dug out of the hole. These would need to be soaked for an hour or so before we added them to the steam pit.
We transferred half the rocks (using a pick or sturdy shovel) into the cooking pit. Then we covered the rocks with half of the soaked dried grasses. We put an old towel on top of the grass layer and then added our food. We covered the food with another old towel, covered that with the rest of the grass, then transferred the remaining hot rocks on top of that. We capped this all with bark slabs and covered the whole thing with dirt.
The steam pit cooking technique only works if the pit is thoroughly sealed. If air gets in, the food will burn. So we had to really cover this up until we were sure we could not see steam or smoke coming from the pit. The general rule is to allow 15 minutes of cooking time for every pound of food in the pit. I think cooking took 4 or 5 hours that day.
When the food was cooked, we uncovered the pit. There are no words to describe the aroma of the steam as the dirt, grasses and towel are removed. There is no prayer strong enough to express the sense of nourishment and gratitude I got from tasting food infused with the flavors of herbs, wood, and warm earth.
It was one of the most labor-intensive Thanksgivings I ever spent, but it will stand out in my mind as one of the best days of my life. Maybe next Thanksgiving will be a steam pit Thanksgiving.


Reference : www.thaisabuy.com

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.

Technique Pit vapors Cooking a meal recalled years later

Nothing compares with the taste of food 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 I've ever been involved in preparing and eating a meal steam pit-cooked. I can not wait for another opportunity to try again.

Dig a hole large enough to feed a dozen people an easy task - I do not measure, but it seemed huge, maybe 3 feet deep and someMeters wide - or larger.

We collected smooth, dense rock ranging in size from fist sized grapefruit. I have not counted, but were insufficient to cover the bottom of the hole and cover the top of the layers. We built a fire in a separate fire and heated the rocks until it glowed red. This probably lasted two hours.

During warm fire, we gathered huge piles of dry grass high [any plant will work fibrosis] - probably about 2 arm pressures for each person, and theythe mound of earth dug from the hole. These should be soaked for an hour or so before we added the steam pit.

We transfer half of the rock (with a hoe or shovel solid) in the pit cooking. Then the falling rocks with half of the soaked dried herbs. We have an old towel on the grass layer and then, our food. We covered the food with another old towel covered the top of the rest of the grass, then transfer the stones are still hot.We closed all the dishes covered with bark and all with dirt.

The pit steaming technique works only when the pit carefully sealed. If the air enters the food will burn. So we had this really safe until we meet that we are not able to see steam and smoke coming out of the pit. The general rule is to allow up to 15 minutes cooking time per pound of food in the pit. I think the kitchen has taken four or five hours that day.

If food has been cooked, we discovered the hole. There areNo words to describe the aroma of steam, such as dirt, grass and remove towel. We are strong enough for prayer instilling a sense of gratitude that the taste of foods and flavors of herbs, wood, warm earth and lost less.

It was a labor of Thanksgiving I've ever spent, but it stands out in my head as one of the best days of my life. Maybe next Thanksgiving a pit of steam will be Thanksgiving.