Anybody here familiar with Tandoor / coal ovens for meat and Dal?
The Tandoor meat is marinaded, and inserted in the oven on a skewer, the heat seals the surface, and the cooking is baking, more or less in its own juices.
Time is minutes, not hours.
Results, I think are better, more moist than grilled meat.
Those are also used to make Tandoori Roti, Naan and Kulcha breads.
The ones in India are top loaders, I have seen videos of ovens in Central Asia, which are wall sized, side loaders, those were for bread, at least the ones I saw.
The Tandoor meat is marinaded, and inserted in the oven on a skewer, the heat seals the surface, and the cooking is baking, more or less in its own juices.
Time is minutes, not hours.
Results, I think are better, more moist than grilled meat.
Those are also used to make Tandoori Roti, Naan and Kulcha breads.
The ones in India are top loaders, I have seen videos of ovens in Central Asia, which are wall sized, side loaders, those were for bread, at least the ones I saw.
I saw an interesting video by Alton Brown where he constructed a home tandoor, using a large clay garden pot. He removed the bottom of the pot, and used it like a chimney over his BBQ (I don't remember whether it was charcoal or gas), and got some long skewers to put the meat into that very hot chamber. I can't seem to find the link right now, although I see tons of hits for other designs of his.
When I wrote about Afghan Naan I was interested to see how Afghani women cook it. Their tandoor is like a big steel drum with a gas ring in the bottom and a loose-fitting lid on top. The bread is stuck to the inside of the "oven" to cook, and I assume they do something similar with skewered meats.
When I wrote about Afghan Naan I was interested to see how Afghani women cook it. Their tandoor is like a big steel drum with a gas ring in the bottom and a loose-fitting lid on top. The bread is stuck to the inside of the "oven" to cook, and I assume they do something similar with skewered meats.
The meat is on skewers, they rest on the bottom, meat is a little away from the tip, or it will burn.
They use mostly 200 liter drum size units, so skewers are about 36" long, 6 mm round steel from construction use for the most part.
The normal fuel is coal or charcoal, though some fire departments insist on gas, some cooks cheat by putting charcoal for the aroma.
Naan etc. are slapped or stuck to the wall using hands or a cloth pad, removal is with two skewers, one to hold, the other to pry off.
It takes a long time to warm up, and can stay hot for three days after heat source is cut.
So not really for occasional home cooking.
The walls crack, they are repaired with a salty clay mixture.
The top opening is sometimes used for cooking, say fried dal tadka or thin rolled roti.
There is a class of restaurant called 'dhaba' here, highway restaurant serving travelers, basic menu, liquid vegetable, dry vegetable, rice, tandoori breads, and maybe meat and chicken, Tandoori chicken dishes mostly at night.
You might try to see videos on line.
They use mostly 200 liter drum size units, so skewers are about 36" long, 6 mm round steel from construction use for the most part.
The normal fuel is coal or charcoal, though some fire departments insist on gas, some cooks cheat by putting charcoal for the aroma.
Naan etc. are slapped or stuck to the wall using hands or a cloth pad, removal is with two skewers, one to hold, the other to pry off.
It takes a long time to warm up, and can stay hot for three days after heat source is cut.
So not really for occasional home cooking.
The walls crack, they are repaired with a salty clay mixture.
The top opening is sometimes used for cooking, say fried dal tadka or thin rolled roti.
There is a class of restaurant called 'dhaba' here, highway restaurant serving travelers, basic menu, liquid vegetable, dry vegetable, rice, tandoori breads, and maybe meat and chicken, Tandoori chicken dishes mostly at night.
You might try to see videos on line.
Mon Dieu.... gratification rapide (spoken like a Quebeçois).... good food is worth planning.... you can play a song while the food is cooking: "Anticipation"... and if in Canada, shovel some snow, or if in SoCal, smoke a cigar...
If you haven't tried it... then your opinion is worth as much as a Bose sound bar owner criticising the sound of an F4 amp. Did you catch the part I wrote about 72 (hours) for beef ribs?
I take it you use liquid smoke to do your bacon. Hah!
Some of us will actually make our pasta (*) instead of getting Cup O' Noodles. Some of us LIKE the act of cooking. Heck, we built an add-on kitchen to our house and it's wonderful. As we get older our portions have shrunk... but the quality of our cooking has risen stratospherically. Heck, our daughter ended going to culinary school! And my son can do quite well in the kitchen himself.
Of course, my family in the Old World is all about wholesale food and drink
If you ever go to Barcelona... the family restaurant... opened a long time ago to use the food that my family was ( still is ) at the wholesale and retail level:
https://www.tripadvisor.com/Restaur...ws-Gines_Restaurante-Barcelona_Catalonia.html
Ay.. man, go give a try.
PS: Listening to Iron Maiden at a low level while I typed this. ;-)
(*) I want to learn how to make Okinawan buckwheat noodles from scratch.. one of these days...
Last edited:
There's a couple of Indian restaurants near my house that have large tandoor ovens....
Wanna see ovens?
In Spain, pretty much anywhere in Spain, walk into a bakery... it will be coated with a thin layer of flour with the heady smell of freshly baked bread... if you ask nicely they may show you the OVEN.... Yikes. Bread is crucial to Spanish Life. As they say: con pan y vino se anda el camino... We always scratched the sign of the cross on the bottom of the llesca de pan before slicing it at the table. Of course, if my mom or yours truly had bought the bread it'd always be missing one crusto... ( one of the sharp ends of the crust in a baguette )...
In Napoli, go downtown to an old Pizzeria.... the ovens are stone, about 14 feet tall and the whole width of the wall.... the "oven opening" is just a small slot in the bottom. I have no idea how long it takes them to heat the oven... but the pizza. Mamma Mia!
Here's one of the reasons why we enjoy life... Chez Moi we practice World Wide Fusion... but this with Jamon Serrano on its cutting stand in the kitchen island, the chorizos and mild sheep cheeses, grapes, etc... and this... well, it makes life so much more worthwhile.
https://en.wikipedia.org//wiki/Pa_amb_tomàquet
My wife's family, and many of my friends, who came from night the antipodes from I was raised, love it too.
Playing some Metallica now.
Last edited:
Last night was pizza. Honey had some leftover baguette dough. It has now replaced her regular dough as it worked so well.
Today making pork tongue. It will be simmered in a lightly sweetened tamarind broth, cooled, then thin sliced for crackers. It’s like a low fat pate Reminiscent of a fermented meat.
Also up is a yellow pea soup with my smoked pork loin and green beans.
Pork skin done cracklin’ style.
Stir fried green beans in a dark onion and garlic sauce.
pics if I remember in time.
Also up is a yellow pea soup with my smoked pork loin and green beans.
Pork skin done cracklin’ style.
Stir fried green beans in a dark onion and garlic sauce.
pics if I remember in time.
Yeah I've benn posting to the Food Thread for over 10 years because I don't like cooking...
I would love to go to Barcelona some day and experience the food there.
Funnily enough the first "real" Indian restaurant that I went to in my home town (about 50 years ago) was called "Chicken Tandoor". I do not recall them ever having anything cooked in a Tandoor on the menu. There was another place in town a few years later, which my wife and I liked very much, called "The Guru" which did offer foods cooked in a tandoor, but for dinner service they required 24 hours notice. One day per week they had a tandoor chicken lunch special. When we started going there the young children of the owners bussed the tables, then a few years later they waited tables, then a few more years later they had graduated university and only showed up to help their parents once in a while.
There is a restaurant in Montreal called "Darbar" that has the best tandoor chicken I have ever tasted. I would love to see inside their kitchen someday.
That is a tandoor, marinaded meat on skewers.
The rectangular bin has more marinaded meat, mostly chicken and some fish as well.
The tandoor is about the size of a standard 200 liter (44gallon?) drum.
It takes a long time to reach full heat, and due to its insulation, stays hot with little fuel for a long time.
The rectangular bin has more marinaded meat, mostly chicken and some fish as well.
The tandoor is about the size of a standard 200 liter (44gallon?) drum.
It takes a long time to reach full heat, and due to its insulation, stays hot with little fuel for a long time.
Attachments
Last edited:
This man is not Indian, seems Australian by his speech.
He is using aluminum skewers and a thermometer.
But you get the idea.
Last edited:
Some food I will not touch. Tongue, tripe.... I clearly recall as a kid walking into chillers filled with hanging quarter of beef. Beautiful beef.
And below that, in buckets they'd be the tripe (in water), liver, kidney, tongue... yuck!
Gimme a nice piece of read meat.
I'm still puzzled, though, why the waiters look at me so strange when I ask for my steak tartare medium rear with an over and easy egg.
Well, it sounds like you like to EAT... cooking, I don't know. Oh well.
Barça is doing well too. As a matter of fact, you can find good food in most of the World. We always eat the LOCAL food when we go somewhere..
...well, most of it. Some local food I would not touch with a ten
Next was the beaver embryos, I mean pork tongue. I varied the recipe a bit. Eliminated the tamarind and replaced it with Calamansi soy and black vinegar. This has to be the best tongue I've made. I do it rather often but this one was top of the heap. Mrs. Weldon doesn't usually eat it but came back for seconds tonight.
Attachments
For a nightcap, I thought a little chili con carne might hit the spot.
Yes, that a broccoli spear you see in there. Don't ask, just enjoy.
The Korean Apple Pear was a nice choice for dessert. Simply cored and sliced. Made for an excellent palate cleanser.
Yes, that a broccoli spear you see in there. Don't ask, just enjoy.
The Korean Apple Pear was a nice choice for dessert. Simply cored and sliced. Made for an excellent palate cleanser.
Attachments
Last edited: