Thursday, 6 August 2015
Hot stone cooking
· Let the fire burn for an hour or more. In the meantime, prepare your food.
· Brush away fire and embers with a handful of long grass.
· Cook food directly on the hot rocks. Use it, as you would use a frying pan.
Alternative (use fist size stones):
· Dig a pit about 1-2 feet (30-60 cm) deep. The diameter should be equal to the depth.
· Pack the bottom of the pit and the walls.
· Cover the bottom with the hot stones and add a thin layer of soil on top.
· Wrap your meat in fresh green plant parts, such as leaves or moss.
· Place the package in the pit.
· Add a thin layer of soil on top and then more hot stones.
· Cover with earth or sand.