(1) There are all kinds of Tikka Masala, I believe we got both a powder and paste.... I'll give it a try. Kinda weird mixing Indian with meats, I never would have thought it. We've done it with chicken and white fish.
(2) Post 21,030. This is a long thread. My wife thinks it's very funny that otherwise smart, serious amplifier guys would be so much into cooking.
(2) Post 21,030. This is a long thread. My wife thinks it's very funny that otherwise smart, serious amplifier guys would be so much into cooking.
And please look at 'keema kofta' and 'sheekh kabab' recipes, again a lot of variation, look at the author's background.
'Kofta' actually is similar to a meatball...it can mean a vegetable or meat base, 'keema' means mince, so 'keema kofta' describes a meat ball, 'navratan kofta' is a vegetable ball, served in a gravy base.
Again, many variants exist.
Sheekh Kabab is a kabab cooked on a 'sheekh' meaning a steel or iron rod, usually over an open fire or in a tandoor.
Oh, and some tikka recipes involve marinading boiled meat, then final cooking over an open flame (barbeque) or in a tandoor, the latter is common here, faster and better taste than BBQ, oven (electric or gas) is least popular.
'Kofta' actually is similar to a meatball...it can mean a vegetable or meat base, 'keema' means mince, so 'keema kofta' describes a meat ball, 'navratan kofta' is a vegetable ball, served in a gravy base.
Again, many variants exist.
Sheekh Kabab is a kabab cooked on a 'sheekh' meaning a steel or iron rod, usually over an open fire or in a tandoor.
Oh, and some tikka recipes involve marinading boiled meat, then final cooking over an open flame (barbeque) or in a tandoor, the latter is common here, faster and better taste than BBQ, oven (electric or gas) is least popular.
Do they have microwave tandoors?
We got a combination electric convection and microwave oven.
Technology is grand.
We got a combination electric convection and microwave oven.
Technology is grand.
Post No. 21,100...you can add a paste of onions and tomatoes to the marinade, and cook the lot after 2 hours for chicken, slow gentle 10 minutes after first whistle in a pressure cooker for a small (600-700 grams dressed) broiler chicken...adjust for meat...salt to taste in the marinade.
A tandoor here is a 44 gallon carbon steel or stainless steel drum (or equivalent) with a fire brick and earthen lining and a coal fired heat source, the insulation and heat retention are very good.. they can stay warm for three days after coal is removed.
I have seen pit type tandoor ovens used for cooking roti / naan in my childhood, and the drum units are sometimes integrated into the cooking counters in highway 'dhaba' resataurants.
A dhaba is a basic highway restaurant for travellers and truckers, with a limited menu, the food is garnished before being served, the roti / naan is fresh, rice, daal etc. are heated / fried with spices before service.
Menu will normally be roti / naan, rice, one wet vegetable dish (mostly daal or mixed veg), one dry vegetable dish, one dry chicken / fish / goat / lamb dish, and one chicken / fish / prawns (rare) / goat / lamb curry, all ready and kept warm in different large dishes. Fish and prawns are likely encountered in coastal areas.
The immense heat sears the surface, sealing the moisture inside when the meat is first inserted in a tandoor, so the cooking is a sort of mix of broiling and roasting.
Somehow, I feel a 900W / 6 kW combination microwave / convection oven will not be in the same energy level class as a tandoor., and the juices will dry out, the meat will be dry and less tasty.
A work around is wrapping in foil and putting the food in a really hot convection oven, or a coal fired pizza oven.
900W / 6Kw?
I was thinking more like 5000 W microwave, 100Kw electric and a 60K BTW broiler... all in one.
With a built in shredder so you put the chicken on one end, and out comes the cooked pieces.
Or may be just take my 300 bhp, AT9 Honda to Costco and buy the box and microwave it at home... Or you can also put the pouch in a pot of hot water.
A lot simpler. Indian cooking is sometimes overwhelming!
I was thinking more like 5000 W microwave, 100Kw electric and a 60K BTW broiler... all in one.
With a built in shredder so you put the chicken on one end, and out comes the cooked pieces.
Or may be just take my 300 bhp, AT9 Honda to Costco and buy the box and microwave it at home... Or you can also put the pouch in a pot of hot water.
A lot simpler. Indian cooking is sometimes overwhelming!
What you have shown from Costco is really cooked and preserved food, heat and eat stuff.
The taste of freshly cooked tandoori food is different from heat and eat food, at least here in India.
See if you can get 'Bukhara' branded stuff, by ITC Ltd, they ae said to be very authentic.
'Bukhara' is an award winning restaurant at the Welcom Hotel in Delhi, famous for its North West Frontier cuisine.
The taste of freshly cooked tandoori food is different from heat and eat food, at least here in India.
See if you can get 'Bukhara' branded stuff, by ITC Ltd, they ae said to be very authentic.
'Bukhara' is an award winning restaurant at the Welcom Hotel in Delhi, famous for its North West Frontier cuisine.
Home microwave is about 900W microwave and 3-6 kW convection...your specification is restaurant / factory level.
Anyway, like I told Cal many times, try cooking the marinaded food you have prepared, at a tandoor in an Indian restaurant, and see how it tastes, and tell us how the taste is, compared to your regular oven / broiler / other method.
Cal has many Indian restaurants near his house, he is friends with some of the owners, and I expect Tony also is in a similar situation.
Cal has not done so, so Tony, at least, please do that, cook the meat in a Tandoor.
Please bear in mind that some Indian reataurants mayhave reservations about beef and pork, clear that with the owners before asking them to cook the meat in their tandoor.
Cooking time for marinaded chicken is in minutes, not hours.
Other meats, the time should be in the 15-30 minutes range, depending on thickness
Briefly, I can say that it will be quite different compared to what you normally have.
And lemon juice is a wonderful taste enhancer with tandoori meat.
Anyway, like I told Cal many times, try cooking the marinaded food you have prepared, at a tandoor in an Indian restaurant, and see how it tastes, and tell us how the taste is, compared to your regular oven / broiler / other method.
Cal has many Indian restaurants near his house, he is friends with some of the owners, and I expect Tony also is in a similar situation.
Cal has not done so, so Tony, at least, please do that, cook the meat in a Tandoor.
Please bear in mind that some Indian reataurants mayhave reservations about beef and pork, clear that with the owners before asking them to cook the meat in their tandoor.
Cooking time for marinaded chicken is in minutes, not hours.
Other meats, the time should be in the 15-30 minutes range, depending on thickness
Briefly, I can say that it will be quite different compared to what you normally have.
And lemon juice is a wonderful taste enhancer with tandoori meat.
Yes, tandoor food has its own characteristics and is a viable option to this day. I expect it is illegal for me to take my uncooked food to a restaurant and have them prepare it but I would not insult anyone in that manner anyway. I will go to their place of business and support them.
I expect things are very different as far as rules, and who follows them.
I expect things are very different as far as rules, and who follows them.
In Canada:
The only way this can happen is if you have Federally inspected meat, untouched, in it's original package. So that rules out any reason to have them cook it for you. They would have to do the seasoning as well.
After hours is another thing. I expect the chef's just want to go home and they would not risk the liability of having contaminated meat on their premises.
So either way, it's not going to happen.
The only way this can happen is if you have Federally inspected meat, untouched, in it's original package. So that rules out any reason to have them cook it for you. They would have to do the seasoning as well.
After hours is another thing. I expect the chef's just want to go home and they would not risk the liability of having contaminated meat on their premises.
So either way, it's not going to happen.
https://en.wikipedia.org/wiki/Tandoor
Article covers the basics about the tandoor as a cooking device.
Please note that temperature can go to 480 C, or 900 F, so quite different from what you normally deal with in your regular ovens.
Article covers the basics about the tandoor as a cooking device.
Please note that temperature can go to 480 C, or 900 F, so quite different from what you normally deal with in your regular ovens.
I will not use my wife's kiln as a tandoor... unless she's out of town and then it's a solid maybe 🤔
Tony, you've got me thinking about building a Santa Maria grill. The fact that it can double as a fire pit is a nice bonus.
Tony, you've got me thinking about building a Santa Maria grill. The fact that it can double as a fire pit is a nice bonus.
We do get gas tandoors here, basically a metal device, more or less 2 hemispheres top to bottom, and assorted accessories, to be used with your gas stove as heat source.
Bottom hemisphere has support arrangement for it to be used on gas stove, and also for it to contain stands/ supports for sheekh / rods / grates / similar
But it is a stop gap or work around for home use, not very popular.
The other type of gas tandoor uses gas as the heat source, where coal is not allowed (fire regulations), or practical (coal shortage).....that is really for restaurant use.
Bottom hemisphere has support arrangement for it to be used on gas stove, and also for it to contain stands/ supports for sheekh / rods / grates / similar
But it is a stop gap or work around for home use, not very popular.
The other type of gas tandoor uses gas as the heat source, where coal is not allowed (fire regulations), or practical (coal shortage).....that is really for restaurant use.
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Coal, or do you mean charcoal?
EDIT: Or are you talking about using the heat source outside the tandoor?
Anyway for those who have not seen it, slapping naan to the sidewalls, watching it stick there and getting it back off at the right time is an art and fun to watch.
I am officially a shut-in as I am enjoying my second go round of Walking Pneumonia. So I am going through the archives and I noticed that perhaps the Mrs. does not always get her time in this thread. She is involved more with the dessert dishes so I thought I would find a couple from the past to share.
Thanks Mrs. Weldon.
Asian cheese cake
1000 layer cakes
Blueberry pie with Phyllo crust
Cookies
Flan
Moon cakes
Thanks Mrs. Weldon.
Asian cheese cake
1000 layer cakes
Blueberry pie with Phyllo crust
Cookies
Flan
Moon cakes
Attachments
The regular tandoor is a community / restaurant grade device, with coal / charcoal / briquette as the heat source.
There is an opening at the side near the bottom for removing ash, and putting new coal when needed.
In Hong Kong, for example, an Indian restaurant was barred from using that, due to local fire regulations, so the chef used to put a small lump of charcoal inside, to get the smoky flavor. I forgot if it was gas or electrically heated.
There is a metal gadget called a gas tandoor, described above, which uses the gas stove as the external heat source.
The tandoor has a huge heat capacity, temperature does not drop if you put a new load, due to its thick insulation. A restaurant will use at most 5 kilos of coal in a day (lunch and dinner), so it is quite efficient.
The gas tandoor is not insulated, cools down on load, and frankly not for the clumsy users.
Food from it is like, well, instant coffee, when you are used to filter / drip coffee....some resemblance, but not quite the real thing... a random net picure:
View attachment 1424620
The regular tandoor:
There is an opening at the side near the bottom for removing ash, and putting new coal when needed.
In Hong Kong, for example, an Indian restaurant was barred from using that, due to local fire regulations, so the chef used to put a small lump of charcoal inside, to get the smoky flavor. I forgot if it was gas or electrically heated.
There is a metal gadget called a gas tandoor, described above, which uses the gas stove as the external heat source.
The tandoor has a huge heat capacity, temperature does not drop if you put a new load, due to its thick insulation. A restaurant will use at most 5 kilos of coal in a day (lunch and dinner), so it is quite efficient.
The gas tandoor is not insulated, cools down on load, and frankly not for the clumsy users.
Food from it is like, well, instant coffee, when you are used to filter / drip coffee....some resemblance, but not quite the real thing... a random net picure:
View attachment 1424620
The regular tandoor:
Attachments
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Tandoor? Of course since this is an audio forum, its about the gear!
I have to confess that I recently became addicted to Japanese knives. Tojiro, Shun and Enso in the blocks. Enso pictured with German and American knives.
Japanese knives are so beautiful and expensive I am afraid to actually use them.
Anyone recognize the songs on the wall? My wife picked a set of framed pics one day thinking about 80s 90s music. I would have gone with a metal theme.
That is one frightened tomato!
I have to confess that I recently became addicted to Japanese knives. Tojiro, Shun and Enso in the blocks. Enso pictured with German and American knives.
Japanese knives are so beautiful and expensive I am afraid to actually use them.
Anyone recognize the songs on the wall? My wife picked a set of framed pics one day thinking about 80s 90s music. I would have gone with a metal theme.
That is one frightened tomato!
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Cold weather.... get well.
Asian cheese cake... interesting... I thought cheese is not a traditional East Asian food.