@@seanysultimateadventures9762 it worked out well but I had to cook it longer then 1 hour it was more like 2 1/2 hours but it feed ten of us and heaps of leftovers for a gulash breakfast
My pet peeve as a Kiwi is hangi's that aren't cooked in the ground, it's just steamed. People come here and try the crap steamed one's thinking that's a hangi. The one's cooked in the ground are amazing.
we do oven and stove top hangi's in NZ using a layer of dirt mixed with manuka sawdust on the bottom of the pot/pan.....wrapped in foil with holes punctured in it. Say 20 to 25mm. Then layer your food as this video... use trivets, wire baskets etc.... to give a little space. Then you have an authentic tasting hangi. But with this new equipment.... honestly it is less faffing around and tastes pretty good. Hangi's were designed in the past for medium to large groups of people in mind. This new equipment method is great for suburban living. If you want to go completely traditional, you would have to remove many ingredients like the pork, beef, lamb, chicken and most of the vegetables. Back to what was available before the nasty colonisers came over and introduced these foods. Anyone want some kumara (NZ Maori sweet potato), fern roots, green leaves of various types, and a few random native birds.... maybe with a native rat (not the European one) or eel. I think the traditional hangi from 250 to 300 yrs ago, wouldn't have too many followers today, if you had a side by side comparison. (I'm not knocking Maori food, kumara and eel is awesome.... a lot of other things... well not so much. In those days it was survival, not Michelin stars, and no one gave a s**t about authenticity back then, if the food was good and fulled you up.)
If you cook it hot, it doesn't really have that taste. I found once I cooked it on an electric hot plate . I couldn't get the temperature right and it did taste like that .
it's got heat as well as steamed. And the 'flavour sticks'..... is that a combo of dirt and manuka sawdust? I'm unsure... but if it is, that will be about as good as it gets with a cook top or oven hangi.
Thank you for a clear and honest review! Much appreciated
@angiejoy3802 Thanks for the comment . Much appreciated.
I'm making one right now as we speak I'm so looking forward to seeing if I crack that's yummy hangi taste 😋 ....will let yahs know
@annasears7844 love to hear about it.
yum!
Nice job mate looks good.i just bought me the 20ltr going to try it for dinner tomorrow
let us know how it goes mate. every time I use it, I work out something new.
@@seanysultimateadventures9762 it worked out well but I had to cook it longer then 1 hour it was more like 2 1/2 hours but it feed ten of us and heaps of leftovers for a gulash breakfast
My pet peeve as a Kiwi is hangi's that aren't cooked in the ground, it's just steamed. People come here and try the crap steamed one's thinking that's a hangi. The one's cooked in the ground are amazing.
True. My GF family are Maori and nothing beats it. I love to give one a try
we do oven and stove top hangi's in NZ using a layer of dirt mixed with manuka sawdust on the bottom of the pot/pan.....wrapped in foil with holes punctured in it. Say 20 to 25mm.
Then layer your food as this video... use trivets, wire baskets etc.... to give a little space.
Then you have an authentic tasting hangi.
But with this new equipment.... honestly it is less faffing around and tastes pretty good.
Hangi's were designed in the past for medium to large groups of people in mind.
This new equipment method is great for suburban living.
If you want to go completely traditional, you would have to remove many ingredients like the pork, beef, lamb, chicken and most of the vegetables. Back to what was available before the nasty colonisers came over and introduced these foods.
Anyone want some kumara (NZ Maori sweet potato), fern roots, green leaves of various types, and a few random native birds.... maybe with a native rat (not the European one) or eel. I think the traditional hangi from 250 to 300 yrs ago, wouldn't have too many followers today, if you had a side by side comparison. (I'm not knocking Maori food, kumara and eel is awesome.... a lot of other things... well not so much. In those days it was survival, not Michelin stars, and no one gave a s**t about authenticity back then, if the food was good and fulled you up.)
Just wondering if the water makes the meat taste broiled at all?
If you cook it hot, it doesn't really have that taste. I found once I cooked it on an electric hot plate . I couldn't get the temperature right and it did taste like that .
do you mean boiled; or broiled?
The method here is steaming.
It is neither boiled, or broiled. Everything is steamed if you do it correctly.
Tastes good but the pot falls apart within a year!
Probably the heating without water might not be good for it. I will keep an eye on it
What happens to the pot?
@@Dabeaken yeah I was thinking the same thing
The bottom falls off from the overheating.
I dont understand the difference between a pot roast and a hangi
@ianwatson65 one is steam, and one is water
Does not have that earthy flavor of dirt , heat and steam , this is just steamed
chuck a handful of dirt in the pot. That should fix it lol. True never the same as one in the dirt but it is not too bad
it's got heat as well as steamed.
And the 'flavour sticks'..... is that a combo of dirt and manuka sawdust? I'm unsure... but if it is, that will be about as good as it gets with a cook top or oven hangi.