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Earth oven
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Earth oven
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available.[citation needed] They have been used in various civilizations around the world and are still commonly found in the Pacific region to date.
To bake food, the fire is built, then allowed to burn down to a smoulder. The food is then placed in the oven and covered. This covered area can be used to bake bread or other various items. Steaming food in an earth oven covers a similar process. Fire-heated rocks are put into a pit and are covered with green vegetation to add moisture and large quantities of food. More green vegetation and sometimes water are then added, if more moisture is needed. Finally, a covering of earth is added over everything. The food in the pit can take up to several hours to a full day to cook, regardless of the dry or wet method used.
Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo, the Hawaiian imu, the Māori hāngī, the Mexican barbacoa, and the New England clambake.[citation needed] The central Asian tandoor use the method primarily for uncovered, live-fire baking, which is a transitional design between the earth oven and the horizontal-plan masonry oven. This method is essentially a permanent earth oven made out of clay or firebrick with a constantly burning, very hot fire in the bottom.
In many areas, archaeologists recognize "pit-hearths" as being commonly used in the past[citation needed]. In Central Texas, there are large "burned-rock middens" speculated to be used for large-scale cooking of plants of various sorts, especially the bulbs of sotol.[citation needed] The Mayan pib and Andean watia are other examples. In Mesoamerica and the Caribbean nations, barbacoa is a common practice.[citation needed] Barbacoa, originally a Taino word referring to the pit itself, consists of slow-roasted meat in a maguey-lined pit, popular in Mexico alongside birria, tortillas, and salsa.
The clambake, invented by Native Americans on the Atlantic seaboard and considered a traditional element of New England cuisine,[citation needed] traditionally uses a type of ad hoc earth oven (usually built on a beach). A large hole is dug into the sand and heated rocks are added to the bottom of the hole. A layer of seaweed is then laid on top to create moisture and steam, followed by the food. Finally, another layer of seaweed is added to trap in the steam and cook the food, which mainly consists of shellfish and vegetables.
The curanto of the Chiloé Archipelago consists of shellfish, meat, potatoes, milcao chapaleles, and vegetables traditionally prepared in an earth oven. It has spread to the southern areas of Chile.[citation needed]
The huatia or watia and pachamanca are traditional earth ovens of the Andean regions of Peru, Bolivia, and Chile. They are both indigenous practices that pre-date the Inca Empire.[citation needed]
In China, dishes such as beggar's chicken were originally prepared with earth ovens, where the inventor is said to have "dug a hole, lit a fire and buried the chicken."
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Earth oven
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available.[citation needed] They have been used in various civilizations around the world and are still commonly found in the Pacific region to date.
To bake food, the fire is built, then allowed to burn down to a smoulder. The food is then placed in the oven and covered. This covered area can be used to bake bread or other various items. Steaming food in an earth oven covers a similar process. Fire-heated rocks are put into a pit and are covered with green vegetation to add moisture and large quantities of food. More green vegetation and sometimes water are then added, if more moisture is needed. Finally, a covering of earth is added over everything. The food in the pit can take up to several hours to a full day to cook, regardless of the dry or wet method used.
Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo, the Hawaiian imu, the Māori hāngī, the Mexican barbacoa, and the New England clambake.[citation needed] The central Asian tandoor use the method primarily for uncovered, live-fire baking, which is a transitional design between the earth oven and the horizontal-plan masonry oven. This method is essentially a permanent earth oven made out of clay or firebrick with a constantly burning, very hot fire in the bottom.
In many areas, archaeologists recognize "pit-hearths" as being commonly used in the past[citation needed]. In Central Texas, there are large "burned-rock middens" speculated to be used for large-scale cooking of plants of various sorts, especially the bulbs of sotol.[citation needed] The Mayan pib and Andean watia are other examples. In Mesoamerica and the Caribbean nations, barbacoa is a common practice.[citation needed] Barbacoa, originally a Taino word referring to the pit itself, consists of slow-roasted meat in a maguey-lined pit, popular in Mexico alongside birria, tortillas, and salsa.
The clambake, invented by Native Americans on the Atlantic seaboard and considered a traditional element of New England cuisine,[citation needed] traditionally uses a type of ad hoc earth oven (usually built on a beach). A large hole is dug into the sand and heated rocks are added to the bottom of the hole. A layer of seaweed is then laid on top to create moisture and steam, followed by the food. Finally, another layer of seaweed is added to trap in the steam and cook the food, which mainly consists of shellfish and vegetables.
The curanto of the Chiloé Archipelago consists of shellfish, meat, potatoes, milcao chapaleles, and vegetables traditionally prepared in an earth oven. It has spread to the southern areas of Chile.[citation needed]
The huatia or watia and pachamanca are traditional earth ovens of the Andean regions of Peru, Bolivia, and Chile. They are both indigenous practices that pre-date the Inca Empire.[citation needed]
In China, dishes such as beggar's chicken were originally prepared with earth ovens, where the inventor is said to have "dug a hole, lit a fire and buried the chicken."
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