What is rosvopaists?

Several countries in the world use the ancient method of cooking food directly in dirt, from the Hawaiian Luau pit to Finnish roasted solid baking called rosvopaists . The latter method begins by burning a pit in the morning, which is then lined with stones or bricks. After the fire gets, marinated meat and vegetables are sealed in the foil and dropped into the hole. The fire carbons are thrown on top to provide a slow, cover of cooking style, which will last until dinner to be ready.

The type of meat used for rosvopaists varies considerably, to a large extent depending on the available sources and the number of people to be delivered. It would not be uncommon for the whole lamb or calf. Typical options are baked parts of beef, pork, mutton or even a bear-seamstable or as a combination. While the meat marinates with oil and spices such as thyme, rosemary, garlic, salt and pepper, a hole dug. Measuring from 1.5 to 3Stop (about 0.457 to 0.914 m) deep and wide enough to suit the protein and any vegetables that will also be thrown into the pit.

The fire is built with wood on the upper part of the pit by the coal down into the hole. After the fire largely retreated, about half of the carbon is dug out of the fire and put it aside. Hot stones are located on the bottom of the hole.

Packages Rosvopaists are placed on the stone in the pit and then an extra pile of hot carbons is thrown back to their original location. In order to protect the chefs from rips and sealing the juices, they also use baking paper and then muted newspaper confused with binding wire to wrap roast roast. After the coal returns to the pit, the fire should still burn to radiate a constant high temperature with food.

for large roasts and small animals in rosvopaisti This would take from 8:00 to 17:00 to create a pit and warmSO - with at least five hours to cook the meat itself. However, potatoes and other large vegetables will take less time and should be dug into the pit several hours before eating. The Masian thermometer can be used to determine when the meat is cooked. For beef and lamb roast, it will take a medium rare center at 130 ° F (about 54 ° C).