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16.03.2015 admin
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View detailsElegance inspired by tradition, combined with modern technology, defines the Nea range. 8PC ALUMINIUM NON STICK COOKING PAN SAUCEPAN POT SET COOKWARE CASSEROLE STOCKSPECIAL OFFER FOR 1 DAY ONLY!! Several books and numerous professional monographs have been published on cooking before metalware, particularly in the Mesolithic Age, or the middle stone age.  And of course there are hundreds of camping books with various tips about primitive cooking. The first metal pots appeared about 4,000 years old in the Old world, which means they are found in digs from about 2,000 BCE on.
Ash cooking: Fish and simple breads wrapped in leaves can be easily and quickly cooked on near-dead coals. Boiling water: Any boiling in the distant past, which was rare, was done in dug out canoes, wooden bowls, animal skin buckets, or clay pots. Bread: Bread can be rolled into a long skinny roll then wrapped around a branch like a climbing vine around a trunk and then positioned over the fire.
If you have boiling water and a square of cloth you can mix some spices, greens, bits of meat and flour together with a small amount of water to make a dough.
Clay:  Fine clay mixed with a little fine sand was a common means of cooking food where it was abundant. Crayfish: Dispatch them by putting the tip of you knife into their backs just behind the head. Want a fried egg?  If you have a banana leaf you can arrange the leaf carefully near the coals and fry an egg on the leaf. Fish: While nearly every boy scout knows several ways to cook a fish over a fire little thought is given to flavor. Gar and mullet can be cooked as is uncleaned directly on ashes, about 10 minutes a side for a foot long fish.
The ultimate flat rock is a polished slab of granite over a fire (or charcoal.)  You can hold it up with four bricks or the like.

Insects: Some North American Indians would dig a pit in the middle of a field and build a fire in it. Another technique if using a hot stone pit is to wrap a hunk of meat in a simple flour and water dough. Nuts: Make a bed of sand, bury the nuts in their shells in the sand, one to two inches depending upon the size of the nut.
Pit baking: This technique works for a variety of food, just change the size of the pit, the materials and cooking time. Variation: After the rocks are hot, lay in the food and the rest around a stick placed vertically in the middle.
A second pit method is to dig the pit, line it with stones if you have them, cover the food with leaves, cover that with three inches of dirt and then build a fire over the pit.
Salt: Small amounts of salt water can be held on large leaves in the sun to evaporate leaving salt. Sandspurs: These highly nutritious and calorie-dense grains are protected by painful spines. Australian Aboriginals cooked saltwater shellfish quickly by putting them on coals next to the fire, foot up.
Spit cooking: A spit is a usually green stick skewering small amounts of meats, vegetables. Turtles: Their shells make good cooking pots but boil water in them first to clean and disinfect. Thanks, this is our new face and we have a lot of plans in the works to make the site better for our visitors.
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Please be advised that Crystal Edge Ltd will not cover any postage costs for returned products, unless it has a manufacturing defect. Find out more about your rights as a buyer - opens in a new window or tab and exceptions - opens in a new window or tab. Choose from Mauviel Copper cookware made in France, or Amoretti Brothers Copper Cookware that is Italian-designed and Hand-forged in Mexico. The pans have a non-stick coating which means you don't need oil and the glass lids allow you to keep a close eye on your cooking.
Not wanting to reinvent the wheel this will just be a random collection of some techniques and food in rough alphabetical order. It is difficult to think of a metal pot as being revolutionary but it was, nearly as revolutionary as the invention of another metal marvel, the stirrup, which dramatically changed warfare. You can stuff the hollow section with food, plug the top with grass or the like, then lean the tube over a fire. Stuff the food to be cooked, such as a fish or a duck, wrap it in grass, secure, then give it a good coating of clay. But you must do it correctly or you will have an egg explosion, not a deadly one but it could take out an eye. When it had reduce to coals they would fan out around the field and drive grasshoppers and crickets towards the pit. Sometimes the leaves have to be wilted (burdock, water dock) other times the spine needs to be bent (bananas and Alligator Flag, read Thalia geniculata.) Other leaves, such as Paper Mulberry, can wrap small items.
Depending upon the weight and materials used the chunk can spin back and fourth for 10 to 20 minutes. The dough cooks to a rock-hard consistency but holds in the meat juices and stays soft next to the meat. When I was a boy we would often go out to an island at low tide, spend the day, usually over night, and then return on the next low tide. With large hunks of meat you must remove some of the rocks, put the meat in,  and put on rocks on top of the meat and then cover it all well. Before closing pull the stick out, pour a couple of cups of water down the hole then cover the hole.

Put a series of clean hot rocks in the pumpkin to cook the content, especially if it is a soup or stew.
Or along the shore several plants exude salt on their leaves or contain salt and can be used for salt flavoring, such as glasswort and seablight. More so, with many root vegetables their peel protects them and dry heat intensifies the flavor.
I have just been discussing the use of teas and soups in archaeology with a friend who stated that there could have been none before the advent of pottery!
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There is nothing worse for sellers, than receiving negative or neutral feedback when they didn't know about the problem beforehand. When Europeans first came to North America the first request and the one thing the American Indians wanted most was metal pots. The first containers would have been wooden, dug out bowls (and canoes.) Baskets can also be made to be water tight or to cook grain in.
Put the clay-covered meat on a flat surface a bit of a distance from the fire and gently dry the clay, turning the meat as needed to ensure all of the clay is dry including the bottom. Among the items one can flavor a cooking fish with in the body cavity are plums, elderberries, bay leaves, blackberries, grapes, nuts, wild garlic, pepper grass, smartweed, sorrel, oxalic, sea purslane, seablite, sea mustard, gorse flowers, dandelion, hibiscus, violets, ramps, pepper grass roots, shepherd’s purse roots and others. Indians in the southern United States cooked corn bread wrapped in the leaves of the Alligator Flag. This assures even cooking.  The down side is that it needs nearly constant attending and rewinding. If you wrap the meat carefully and take it out with the dough seam on top the dough makes a perfect bowl. A different technique is to hold or suspend the entire plant near your fire or hot coals until it is very wilted. They put firewood in the pit along with large lumps of clay.  After the fire burn down the lumps of hot clay were removed, the pit swept clean, lined with green leaves or grasses, then small game were put in, covered with green grass, weighted down with the hot clay, then everything buried again.
You can hold the spit or prop it with two rocks, one over the end and one under it to regulate height.
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One would like to think clay pots were instrumental in cooking, and there is some evidence they were, but they seemed to be more a vessel of storage. We rarely consider that same act took at least a half a day in the past to do, which is why eggs were roasted.
But if you are going to go into the woods and you also plan to eat knowing how cook without pots and pans is a skill every forager should know. In England at ancient hut sites yard-wide and half as deep holes were carved into the solid rock.
Eggs can be fried on a banana leaf and many Asian cultures wrap food for steaming or roasting in banana leaves.
This is particularly good with hazelnuts (filberts.)  Do not do this with acorns as they have tannic acid that must first be leached out.
Then we would dig up clams, knock muscles of the rocks, and rummage around the seaweed for small crabs.
I must try some of these experiments out here in South Africa as I am sure these methods must have been used here too, but as you rightly point out, they leave little trace in the archaeological fabric of sites and so are discounted.
In hunter-gatherer societies today they often cook without pots and pans and are very particular how they use their fire.
Punch a small hole through the top and middle nodes (inside.) Put in water and let drain to bottom section, put food in top section.
With hot coals in the bottom a skin could be stretched partially across the top for making soup or the like.
Do not use conifer wood for the fire or to make smoke or you meat will taste like a pine tree. You might find it interesting that ancient man in Britain had a novel way of storing grain. When the fire had burned down we put seaweed in the pit, tossed in the shellfish, covered it with seaweed. Put what you want to cook in the water proof hollow, replace the lid, put near the fire or in the coals.
You can also split the spit and run small sticks through the split in the spit and the meat to hold it firm. Almost the entire turtle is edible except the lungs, gall bladder, skeleton, skull and nails.
Make a small hole in the tip of the fat end then enlarge the hole to the size of a nickel, a quarter if a goose egg, half a penny if a quail egg. You can also put a flat rock into the coals or prop a flat rock between two rocks with coals underneath. A four-pound chicken a foot from the fire takes about four hours to cook thoroughly, or an hour a pound.  Smaller portions of meat can be put on a spit. The only caution is the seed has a lot of oil and burns easily so several passes into the fire is better than putting it in the fire and leaving it there. As for grasshoppers, eat those that are solid colors, such as all brown, all black, all green. Without air the germinating grain died and formed a crust around the rest of the grain protecting it.

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