The ancient Egyptian kitchen was known for its simplicity and reliance on natural ingredients. While they did not have built-in steam ovens like the Romans or Chinese, they used a similar technique called 'pot boiling'. Pot boiling involved placing a pot of food on top of a clay or stone vessel filled with water. The water would be heated, creating steam that would cook the food in the pot. This method was commonly used for cooking vegetables, grains, and meats. The ancient Egyptians believed that steaming helped retain the nutrients and flavors of the food. The kitchen was an essential part of Egyptian culture, and the use of steam in their cooking techniques added depth and richness to their cuisine.
