Inadvertent and tragic contact is sometimes made between the food and very hot burning coals it can be tricky to tell if the foods are perfectly situated to cook evenly. This sort of minimalist roasting, it must be admitted, is not the easiest to control. It’s also good if the foods come equipped with a sacrificial layer that can be stripped away before eating (plantains, corn, garlic) since the cooking is done right down in the ashes, and some exterior charring and ash adhesion come with the territory.įinally, it’s best to select candidates that are abundant and inexpensive (peanuts, potatoes), since there is usually some shrinkage. Self contained, high-density items with moderate internal moisture (sweet potatoes, butternut squash) do well, because cooking by this method is low and slow and steady. What can you roast by a fire using no utensils whatsoever? Most ingredients I’ve had success with in this mode exhibit a few common characteristics. You can purchase this book from the MOTHER EARTH NEWS store: Cooking With Fire. The following excerpt is from Chapter 1, “A Fire and a Stick.” From ancient roasted egg recipes to techniques for avoiding exploding chestnuts, Cooking with Fire by Paula Marcoux (Storey Publishing, 2014) offers background and best practices of wood-fired cooking. Knowing which foods are most easily adapted to cooking in ashes and coals can be the key to successful hearth cooking. The rediscovered techniques of open-fire cooking offer distinctive flavors and a unique culinary experience. Homemade Cheese Recipes: Cheese Making Articles.
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