Burial in the Ground Burial in the Ground

Burial in the Ground

Burial in the Ground ØThis process can preserve food due to variety of factors such as lack of light, lack of oxygen and cool temperature. Ø Burial may be combined with other methods such as salting or fermentation. Ø Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such as sand, or soil that is frozen.

Many root vegetables are very resistant to spoilage and require no other preservation than storage in cool dark conditions, for example by burial in the ground.

Century eggs are created by placing eggs in alkaline mud (or other alkaline substance) resulting in their "inorganic" fermentation through raised p. H instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavourful proteins and fats into simpler more flavourful ones.

Cabbage was traditionally buried in the fall in northern farms in the USA for preservation.

Sometimes meat is meat buried under conditions which cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator.

Fish has been buried to preserve by fermentation. Fish

1000 -year-old egg?

Hong Kong, 1000 -year-old egg!

The egg is covered in a ground mixture of oak, salt, calc (lime), and other ingredients. It is then buried in the ground. It is very important that the ground is a certain temperature so that the egg is perfect after 28 days. After 28 days they un-earth it and it looks like a brilliant green perfectly coloured Easter egg. When you peel it you find a golden egg white that has the texture of a perfectly hard cooked egg. As you get closer to the yolk the green color deepens until you get to the jade like jewel center. It is incredible!!! It tastes like a perfect devilled egg re-constructed. There is a mild earthy flavor.

Thank you for listening!!!