subject: How To Make A Hangi [print this page] There's no other cooking technique anywhere on earth quite like a Hangi. In it's most basic form a Hangi is the subterranean approach of steaming food utilized by the indigenous people in Aotearoa. Very closely related to the samoan Umu cooking method, the Hangi steaming method is definitely surviving in the present day largely for the incredibly distinct flavor it gives the food. The methods applied and the work involved in putting down a Hangi remain completely structured on customary methods. To put together and make a Hangi is a labour intensive operation taking several hours which is usually extended over 2 to 3 days.
Folks who have tasted Hangi cuisine would certainly testify to the utter uniqueness of the flavor it gives to the food. Because it is a subterranean procedure, the food is cooked completely underground. You heard that right, the food is genuinely buried in the soil as a part of the cooking process.
Each and every foreign vacationer to New Zealand really should make the effort to find and sample a Hangi first hand. You can't truly say that you've been to New Zealand if you haven't eaten a Hangi.
The following couple of paragraphs summarize the main Hangi technique from beginning to end.
It will give you a better understanding of what is actually involved along with precisely how much hard work goes into preparing and cooking a Hangi.
The first step is to find several specific volcanic rocks to use as a source of energy to be able to steam the food. Normal rocks will not generally deliver the results simply because they might shatter or crack in the course of the heating treatment. It goes without saying that this is one of the most critical aspects of the Hangi as without having a continuously good energy source directly below your food, it's unlikely to be a a favorable outcome.
After you have successfully located these rocks, you will have to heat them to a very high temperature in an open fire. The fire wood used could very well alter the taste of the Hangi for good or worse. In New Zealand there are one or two special varieties of fire wood which are best for this task as they give a unique smoky flavor. On the other hand, treated wood or chemical substances in the timber can easily make you ill or perhaps poison your hangi.
The Hangi pit should really be dug ahead of lighting the fire or even whilst it is burning. Whilst digging the pit ensure that you consider the measurements of your basket as well as some extra room for padding.
The fourth stage involves filling your Hangi basket with a blend of uncooked, but thoroughly defrosted, meat, veggies, stuffing and a few steamed puddings. Hangi baskets are almost always constructed from wire or iron. Yet another essential factor to pay attention to is the way the basket is packed. The space, depth and order of the stacking has a direct influence on the result of the prepared meal.
The next stage is to shift the burning rocks into the hole. It's very very essential that this phase is performed as quickly as possible mainly because the more time the rocks are out of the flames, the more heat they're going to lose. It takes place around a scorching fire and is the most important stage. The loaded basket ought to be set upon the sizzling rocks immediately after the exchange has taken place.
The sixth stage is to drape the basket with soaked sacking cloth.
The kind of fabric used and the amount of cloth used here is very important, as is also the depth and positioning of these coverings around the basket and rocks.
As soon as the basket has been blanketed it's time to grab hold of those spades once again and bury the entire thing completely until it is sealed tightly underground.
Now that all of the hard work is done it is time to sit back and wait, enjoy a beer or two and after a few hours dig it up and with a little luck if you have done all of it properly it'll be cooked.
Hangi food is usually dished up as a communal buffet. The food is usually laid out on a kitchen table and everyone generally help themselves as they want. Wonderful Hangi extras include fried bread and / or rewena bread.
This information isn't designed to be a complete guide by any means. In order to cook your own Hangi there is certainly considerably more specific information and facts you will need with regards to your accessories, planning and timing. If any one of these areas is off your Hangi can potentially end up being a complete disaster. To avoid having to buy takeaways it would definitely be best to look for more detailed material if you're unfamiliar with the intricacies of the process.
