Whats this cooking method called where you bury the raw food (potato, sugarbeet, guava, corn cobs)in hot charcoal ashes?
Whats the cooking method called where you bury the raw food in hot charcoal ashes
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I'm not going to accept this as an answer, but as Community has decided to give it a nudge.
I wrote up my little 'experiment' after I did it.
Although culinarily, a pancake would be something from a batter that is self-leveling, there seem to be a few other categories that many people may not consider 'pancakes' based on their upbringing :
Items made from shredded vegetables, with starch or an egg as a binder : latkes (Jewish; aka 'potato pancakes'), okonomiyaki (Japan), jeon (Korea), kartoffelpuffer (Germany)
Dough that is rolled out very thin and then cooked on a griddle or in a pan: roti (India), some varieties of bing (China, eg. 'scallion pancakes' (cong you bing) and 'mandarin pancakes' (bao bing)). Note that this would also include South American tortillas and many flatbreads. (although not classic preparations of naan (India) which is made in a tandoor)
Batter or gruel that is spread out, rather than self-leveling: crêpes (France), dosa (India), matafan (France), some styles of jonnycakes (USA), some styles of hoecakes (USA)
For the self-leveling batter-based pancakes, we can still divide them up into a few categories, as not everyone considered all of them pancakes:
large, thin, and unleavened: pancakes (England), pannekoeken (Netherlands), pannkakor (Sweden), pannekaken (Norway), pfannkuchen (Germany)
Leavened, cooked in a depression (not a flat griddle or pan), may be rotated during cooking: poffertjes (Netherlands), æbleskiver (Denmark), takoyaki (Japan)
Unleavened (other than whipped air & steam) cooked in a vessel in the oven: Dutch babies (USA), pannukakku (Finland), Yorkshire pudding (England). May include other popovers.
Leavened, cooked on a pan or griddle: drop scone (UK), pancakes (USA; aka flapjacks, griddlecakes), pancakes (Scotland; aka 'Scotch pancake'), pikelet (Australia), some styles of jonnycakes (USA), some styles of hoecakes (USA)
I'm not sure how to classify the following:
- injera (Ethiopia); might be self-leveling, but is poured in a spiral (so either pancake variety 4 or non-pancake variety 3). Also not flipped, which is abnormal for griddle-cooked pancakes.
- kanom krok (Thailand); cooked in a depression like pancake variety 3, but assembled like a sandwich rather than being individually flipped.
- kaiserschmarrn (Austria); either mixed during cooking or cut up after making a pancake of variety 4.
I am quite sure that it 1. doesn't have a name, and 2. is obsolete.
I read of this technique in a book on traditional English cooking (turns out that it was very similar to French cooking some centuries ago). Back then, meat was always roasted over an open fire. The fire is a hot and uneven source of heat, and they always had huge pieces of meat in a castle kitchen, so it was normal for the inside of the roast to be underdone, while the outside was practically ruined. So they used the good and tried technique of wrapping the roast, cooking for longer time than it would have been possible with unwrapped meat (which helped the raw core), then discarding the ruined wrapper. As the most plentiful ingredient in a noble's kitchen used to be meat (at least in England - maybe the French got the recipe for them despite the better availability of vegetables?) it was just a convenient tool to do the job.
Nowadays, we don't need to do this. A modern oven roasts much better. There are other, cheaper wrapper materials available for whoever wants to use one. I guess that some chefs may be reviving it because it sounds so unusual, it is guaranteed to attract attention. It could be worth eating, but frankly, if I wanted to know how pheasant cooked together with veal tastes, I would choose a recipe which doesn't discard the veal.
As for the name: The book I am referring to ("The cookery of England" by Elisabeth Ayrton) is based on very good research. The author publishes medieval recipes from manuscripts verbatim, etc. She also explains many points, gives some historical background, etc. I am 99% sure that if there was a special name for this technique, she would have known it and mentioned it at the point she describes the practice. For example, she explains "frothing" (pouring batter over the almost cooked joint) in the same paragraph she referrs to wrapping.
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Best Answer
This is just traditional fire cooking, now called camp-fire cooking, or (US) cowboy cooking
Any Scout should know how to do this :-)
It works best using food with tough outer skins, or wrapped in a sacrificial coverings, or more modernly using aluminium foil, or a cast iron pot (dutch oven)
Some common foods examples:
Potato and other Tubers
You lose about 5 mm (including unpeeled skin) to the fire. If you wrap in Aluminium foil the loss is often nil. Wash and soak tuber well before cooking, but do not cut into the skin, even to remove imperfections or 'eyes'. Takes about 30 to 60 minutes to cook depending on coal heat. If not eating immediately, do not leave potatoes in foil wrapping. Unwrap and let surface dry
Corn
Do not remove husk. Soak corn before cooking. It takes about 10 to 20 minutes to cook depending on coal heat
Cabbage
Wash and soak cabbage. Drain excess water. Do not remove any dead leaves etc. Poke a knife halfway into the core from the top and pour in a little water (and meat fat for extra go). Can take up to 1 hour to fully cook
Meat
Large slabs work best. Reduce flesh loss by wrapping in edible leaves. If you don't like the charred bits, you can use Aluminium foil, or better yet a dutch oven. Time depends on mass and done-ness desired
Small goods like sausage (real meat and fat, not sawdust please) will have up to 5 mm of flesh loss, but are still fun to do.
Fish
Gut fish, but otherwise leave intact. Fish cooks relatively fast, time depends on mass. Pull sides apart and eat flesh directly off the skin and bone. If using a foil pouch you can add aromatics, raw sugar, and spices to make some amazing meals
Fruit
Keep bananas in skin, make a couple of small cuts to let steam escape. Cooks in 10 to 15 minutes
Unpeeled and un-cored apples cook in 15 to 20 minutes (you can eat the core, it's good for you)