Why are the ends of the steaks charred before being pounded into the ground? Old method log cabin construction.
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There may be a reason in addition to this, but logs and branches may benefit from “fire-hardening” especially if they’re fresh/green. Charring the cut ends helps to dehydrate and seal the fibers, leaving it a lot more resistant to fraying.
Charring makes the point harder, although more brittle, due to the new carbon structure it introduces. That helps it maintain the point as it’s pounded in instead of blunting badly the first time it hits a tough root or has to reflect a rock or something.
Once the timber is thoroughly charred, it is a wrapped in a layer of carbon that is formed within the burning process. This layer helps the timber become highly resistant to water compared to the raw timber and essentially renders the charred timber as waterproof.
It stops it from rotting (as quickly as raw timber).
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Charcoal and ash have very weak glue like (cementious) properties, which helps seal the ends of wood fibers which would otherwise suck moisture out of the ground into the wood.
I think you mean ‘stakes’?
Thought this was about cooking meat at first, was super confused by the end of the question
You got it wrong. To cook a steak during log cabin construction, you actually cook it in the ground. No precharring necessary. Marinate, season, prepare the earth, which is mostly just digging a nice firepit. Get a nice hot fire going, get some coals. Then you wrap the steak up nice and tight, and put it in the coals. Cover with more coals, and cook depending on how well you want it done.
So, in short. The steaks aren’t charred before being pounded into the ground. Pound the ground, then char the bar, heat the meat. Easy, delicious.
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