The video is about a primitive method of cooking that dates back around 10,000 years. The method involves digging a pit and lining it with stones, which are then heated by a fire. Once the stones are hot, the fire is removed, and the food is placed in the pit on top of some green branches. The pit is then covered with a lid or a layer of earth to retain the heat.
The narrator demonstrates this method by cooking a roe deer's leg in a pit. They start by preparing the pit, laying down stones, and heating them with a fire. They then prepare the meat by seasoning it with salt, rosemary, and thyme. The meat is placed in the pit, and the pit is covered with a lid made of branches and earth.
The narrator notes that this method of cooking allows for even heating and prevents the food from burning. They also mention that the pit can be used multiple times, making it a convenient and efficient way to cook food.
The video ends with the narrator and their companions enjoying the cooked meat, which they describe as incredibly tasty.
1. The oldest method of cooking dates back about 10,000 years.
2. The method involves baking large portions of meat, fish, and vegetables in a pit.
3. The pit is dug in the ground, with a depth of at least 30 centimeters.
4. The pit is lined with stones, which are heated by a fire.
5. The stones should be dry and flat, and larger stones will retain heat longer.
6. The pit is covered with a layer of earth or sand to retain heat.
7. Fresh branches are placed on top of the stones to add moisture to the food.
8. The food is cooked without direct contact with the fire.
9. The cooking process can take several hours, from two to four hours.
10. The pit can be used to cook a variety of foods, including meat, fish, and vegetables.
11. The Indians widely practiced cooking in such pits in their permanent residences.
12. The ideal place for the pit is a pebble or sandy beach, away from vegetation.
13. Hardwood gives more heat than softwood and burns longer.
14. The operation of the stove after the firebox is on average 45 hours at a temperature of about zero degrees.
15. The white color of the stone is a signal that it is heated to the maximum.
16. The food is naturally moistened by the moisture in the fresh branches.
17. The pit retains most of the nutritional elements of the food and makes tough meat soft.