Why people cook with caustic alkali

Ingredients

• 1 cup Wood Ash (Collected from a hardwood fire, sifted to remove charcoal and large particles)
• 2 cups Soft Water (Rain water or distilled water; soft water prevents extra mineral precipitation)
• 1 medium Potato (Russet or Yukon Gold, peeled and sliced about 1/4 inch thick)
• 1 teaspoon Salt (Optional, for seasoning after boiling)

Instructions

1. Collect and Sift Ash

   Gather white hardwood ash from a cooled fire, discard any charcoal pieces, and sift the ash through a fine mesh sieve into a clean glass container.

   Time: PT5M

2. Mix Ash with Water

   Add the 2 cups of soft water to the sifted ash in the glass container, stirring gently until the ash is fully dispersed.

   Time: PT5M

3. Settle and Decant Lye Water

   Allow the mixture to sit for about 10 minutes. Heavier particles will settle at the bottom. Carefully pour off the clear liquid (lye water) into a separate pot, leaving the sediment behind.

   Time: PT10M

4. Optional pH Test

   Dip a pH strip or litmus paper into the lye water; it should read around pH 10–11.

   Time: PT2M

5. Prepare Potato Slice

   Peel the potato and cut a single slice about ¼ inch thick.

   Time: PT5M

6. Heat Lye Water

   Place the decanted lye water in the metal pot and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

7. Boil Potato in Lye Water

   Gently lower the potato slice into the boiling lye water and cook for 5 minutes.

   Time: PT5M

   Temperature: 100°C

8. Compare with Plain Water Boil (Optional)

   In a second pot, boil a slice of potato in regular water for the same 5 minutes and compare texture.

   Time: PT5M

   Temperature: 100°C

9. Finish and Clean Up

   Remove the potatoes, season with salt if desired, and discard any remaining lye water safely (neutralize with vinegar before pouring down the drain). Wash all utensils thoroughly.

   Time: PT15M

Nutrition Facts

Calories

130

Protein

3 g

Carbohydrates

30 g

Fat

0 g

Fiber

2 g