The ancient Egyptian kitchen was known for its simplicity and reliance on natural ingredients. While they did not have a built-in sous-vide cooking station, they used a method called 'pit cooking.' This involved digging a pit in the ground, lining it with hot stones, and placing food wrapped in leaves or clay pots inside. The heat from the stones would slowly cook the food, resulting in tender and flavorful dishes. The ancient Egyptians also used a variety of spices and herbs, such as cumin and coriander, to add depth and complexity to their meals.
