The Cooking Methods of the Australian Aborigines
Aboriginals used a variety of different cooking methods depending on the suitability for the food being prepared. Their most common cooking methods included cooking in the ashes of their fires, boiling, steaming in a ground oven and roasting on the coals. A process unique to them was used to cook foods such as sharks, rays and turtles.
The fire itself was even adjusted to the food being cooked. Using a variety of timbers, twigs or leaves could change flavours or heat. The aborigines used hot stones to fry Bogong moths, banks of coals to cook marsupial rodents, larger shaped hearths for baking cakes, cooked tubers and leached toxins from various foodstuffs. The kangaroo was often cooked where it was killed on a large temporary fire. They also used heat stones to open hard fruits and explode Acacia seeds.
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