Editing American cuisine (section)

====Cooking methods====
Early American natives used a number of cooking methods that have been blended with early European cooking methods to form the basis of American cuisine. [[Grilling]] meats was common. [[Spit roast]]ing over a pit fire was common as well. Vegetables, especially [[root vegetable]]s, were often cooked directly in the ashes of the fire.

As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique many [[anthropologist]]s call "[[stone boiling]]". They heated rocks in a fire, then added the rocks to a pot filled with water until it came to a boil to cook the meat or vegetables. In what is now the Southwestern United States, they also created [[adobe]] ovens, dubbed ''[[horno]]s'' by the [[Conquistadors|Spanish]], to bake products such as [[cornmeal]] bread. Other parts of America dug [[Earth oven|pit ovens]], which were also used to steam foods by adding heated rocks or embers. One technique performed extensively by New England tribes was adding seaweed or corn husks on top of the layers of stones to steam fish and shellfish as well as vegetables.{{Citation needed|date=August 2023}} A later addition was potatoes, a garden plant that came to New England by the 18th century, added while still in skin with [[corn]] in husk, later to be referred to as a [[clambake]] by colonists.<ref>{{Harvcolnb|Root|De Rochemont|1981|pp=31,32}}</ref>