As is the case with everything in nomadic society, animals which are slaughtered for protein must be cleaned in a way that preserves the entirety of the animal for consumption. The people in the Northern Province of Mongolia have developed a method of slaughtering animals that lets nothing go to waste.

Where broths, water, or other cooking liquids are used in other cultures for cooking food, coconut cream or milk is often used in the Qaqet culture. This is largely due to the availability of the coconut and its nutritional value and flavor. Coconut cream is often used as the base ingredient for soups and as a cooking liquid for rice, greens, taro, and other vegetables.

Hot cooking stones are often used in order to heat and cook food without directly exposing it to the heat of the flames, embers, or ashes of a fire. The stones selected for cooking have very specific thermal and density characteristics. The average cooking stone is about the size of a grapefruit or a large orange. It is typically smooth like a river stone and is generally brown or gray in color. This allows for a low-maintenance cooking process that can occur without constant supervision.

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A lot of cooking, particularly cooking of foods such as meats and root vegetables are able to withstand the heat of direct contact with fire and are placed directly on prepared fires, embers, or ashes. Often times tough roots or vegetables will be buried in the hot ashes of a pre-existing fire before leaving the house for a few hours so that the food is ready to be eaten upon return. Vegetables and roots such as spring onions and taro, a staple food of Papua New Guinea, are placed directly onto flames or embers.