Boil Soup With Hot Rocks
Rock boiling is the only way to go if you need to boil or stew liquids and you don’t have a metal, glass or clay vessel to cook anything. Suitable rock boiling containers of wood, bark and stone can allow you to safely disinfect water and cook a meal. I have even rock boiled in hollowed out pumpkins (making pumpkin soup near Halloween, of course). The art of rock boiling is accomplished by heating fire-friendly rocks for about 30 to 45 minutes. Gather these from a high, dry location to minimize the chance of getting waterlogged rocks which could explode. Once you’ve heated your rocks, brush or rinse off the ash, and place one or two rocks in your vessel full of water. Leave the rocks in the liquid until they stop hissing and sizzling. Then replace them with new hot rocks. It will take several rocks just to bring 1 liter of water to a boil, but once it reaches boiling, fresh hot rocks will keep the liquid stewing for several minutes at a time. Remember these tips when you try rock boiling.
- Use egg sized to baseball sized rocks, put a dozen or more in the fire and keep putting new ones in the fire as you take hot ones out.
- Brush, blow or rinse the ash off the hot rocks before putting them in the liquid, unless you like the taste of ash broth.
- Use a split, greenwood stick as a set of tongs to move the hot stones.
- Add your turkey and vegetable scraps to the boiling water and stir.
- Continue boiling until the foods are tender and cooked completely.
Happy Thanksgiving everybody!
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