5 years ago
Let's start with the last question. To prevent the meat from sliding down from the skewers, their tips are bent with a screw. There is also a simpler method: prick a raw unpeeled potato at the end. It is baked with meat, does not slip and can be used as a side dish.
Coals are practically not formed in the tandoor, because the temperature inside the pot reaches 300 degrees. With this heat, everything burns out clean. So there is no need to worry about cleaning the tandoor. It will have to be done every ten years, and even then when you use the stove very often. In order to reach the bottom, metal scoops with a long handle are used. You determine the size of the handle yourself, based on the depth of the structure, and weld it to an ordinary fireplace or household scoop, placing it at right angles to the surface of the scoop. Choose a small scoop so that it passes freely through the top of the tandoor.
And now about temperature control. To know exactly how hot your stove is, you buy devices called infrared non-contact pyrometers (IR pyrometers). They measure the temperature by aiming a laser at the walls of the tandoor. Such a device is capable of calculating fairly accurate readings in the temperature range from -50 to + 800 degrees.
The principle of operation of the tandoor is somewhat different from the barbecue. In it, food is prepared not so much at the expense of coals, as at the expense of the heat emitted by the heated walls of the structure. And in order for them to warm up to the desired temperature, during the first hour, the stove is heated until the last coals and soot disappear. If you want to arrange an accelerated turbo heating, then you need to open the blower completely and add a little more firewood (but not more than 2/3 of the stove height!). They start cooking only after the flame disappears and the soot peels off the walls. Thus, it is clear that nothing is fried in the first hour, because it will actually turn into coals.
They prepare dishes by completely closing the blower and wrapping the top cover with some kind of heat insulator. But if you want to get a golden crust, for example, on a chicken, then in the last 10 minutes of cooking, open the blower and slightly open the top cover to improve traction and cause residual combustion processes.
If you are preparing several portions for a large company, then after 2-3 tabs you need to put firewood and warm up the tandoor for half an hour to restore the working temperature.
Last tip. Do not try to cool the temperature inside the tandoor with water. The temperature contrast will be so high that it can cause the inner walls of the pot to crack. After use, the oven is left to cool naturally.
At what temperature to cook in the tandoor
Our tests show that when the tandoor heats up, the temperature can reach up to 700 ° C... This is too much and the so-called overheating of the tandoor occurs. Despite the fact that the tandoors have been hardened in ovens and at a higher temperature, the temperature in the oven rises evenly throughout the entire volume of the oven. Thus, there is simply no difference between the temperatures on the inner and outer walls of the tandoor.
And in the case when the tandoor is so hot only from the inside, it affects the number and size of cracks on the tandoor body. It will not crack, the forged screed will prevent it, but it makes no sense in such overheating.
Therefore, in the presence of a thermometer, adjust the furnace temperature within 450-500 ° C.If the temperature is less, open the large tandoor lid, if it is more, then on the contrary, you can temporarily cover the blower or cap.
The heating time of the tandoor directly depends on the firewood: for example, pine (although we do not recommend heating it at all) quickly and strongly heats the tandoor due to the burning of the resin, but at the same time it does not allow the walls themselves to gain heat evenly. Another thing is birch, oak: combustion and heat transfer are more even (although sometimes black smoke comes out) and the walls are heated better, and the coals remain of high quality.
Tandoor Greek we manage to heat for 40-50 minutes, 60 minutes, as it seems to us the time limit. During this time, the tandoor heats up evenly. The temperature on the thermometer of the large lid shows from 250 to 300 ° C.
Tandoor Firm requires minutes for 10 more time.
Persian tandoor heated efficiently from hours ten minutes before hours twenty minutes... It definitely takes away one and a half or two bookmark firewood, but the amount of coal will allow or use the tandoor for 4-5 bookmarks, or just use coals in a samovar.
Tandoor Grand stands at the top of this list. Yes, we need more firewood (two full bookmarks), but it takes more time (up to one hour thirty minutes), but not every tandoor is ready for you to cook a goose, a large shank or a whole pig.
Can a thermometer be burned? Probably it is possible, but we haven’t succeeded yet. Therefore, do not worry, as soon as it turns out we will describe how to do it, but for now this bimetallic gadget will serve you faithfully. By the way, new models are equipped with thermometers with a measurement limit of up to 700 ° C.
Optimum temperature for cooking from 180 to 250 ° С.
In case of use heat deflector stone (and we convincingly insist on the use of this gadget), maintaining the temperature after two or three bookmarks of food is done by removing it from the tandoor and heating the coals under the ash grate by increasing the air supply.
2. How and where is it better to install a tandoor?
Best place for tandoor:
1. Smooth solid ground. The oven should not get bogged down in the sand so as not to tip over.
2. The tandoor is removed from flammable objects, buildings, wooden buildings.
3. The flame bursts out of the throat to a height of more than 1 m. Premises and buildings with low ceilings are not suitable for installation.
The optimal place for installation is outdoors, on a specially prepared site, at a distance of at least 5 m from buildings and buildings. Installation in rooms with a special hood and heat-resistant protection is allowed
Briefly about the tandoor and what to cook in it
You can talk about its history for a long time. The Asian peoples were the first to use stoves. Previously, it was built from clay, independently deepening into the ground. Now this no longer makes sense, in Russia it has long been possible to buy a convenient non-stationary oriental stove in the form of a jug or sphere.
You don't need to spend a lot of firewood to cook delicious dishes in the tandoor. The walls of the tandoor keep the heat well and keep it warm for a long time. The products are baked evenly, retain all their benefits (unlike the grill) and acquire incredible taste.
The range of tandoor dishes is impressive:
- meat... He has priority. The taste, for example, of pork kebab will turn out to be unusual and unlike anything else. You can also bake chicken, turkey, hare, leg of lamb, ribs and much more.
- fish... It turns out to be incredibly tasty and aromatic.
- bread... The simplest tandoor bread product is flat cakes, but there are a lot of bread and baking recipes. Samsa turns out to be beautiful or khachapuri
- dishes in a cast iron - pilaf, delicious soups, shurpa, vegetables.
This incomparable aroma of tandoor dishes will not leave anyone indifferent!
Features of the cooking process
Food in the tandoor is prepared quickly. This must be taken into account before loading the ingredients inside. At the same time, the walls keep warm for up to 4 hours, depending on the season and weather. This means that several different dishes can be bookmarked with one kindling.
Cooking takes place under a closed lid. There is no need to open it over and over again and check its readiness: this will only slow down the process and cool the tandoor faster.
These are just examples of some of the dishes. And yes, nothing terrible will happen if the products stay inside for a little longer than the allotted time. They will not burn or dry out.
Want a crispy and flavorful crust? Not a problem! A couple of minutes before readiness, you can open the blower and the cap on the lid to allow excess moisture to come out, and the dish to dry and brown.
Having mastered the simple rules of cooking in a tandoor and behaving with it, you can forget about tasteless and boring food forever. With this Asian stove, any dish will be tasty, juicy and aromatic. She knows how to reveal the natural taste of each product, while preserving its benefits.