The ancient Native American kitchen was characterized by its use of local ingredients and sustainable cooking methods. While they did not have a built-in sous-vide cooking station, they used a method called 'earth oven cooking.' This involved digging a pit in the ground, lining it with hot stones, and placing food wrapped in leaves or animal skins inside. The pit would then be covered, and the food would be slow-cooked by the heat from the stones, resulting in tender and flavorful dishes. The ancient Native Americans also used a variety of herbs and spices, such as sage and cedar, to add aroma and flavor to their meals.
