Drew Cutter wrote:
>
> Just saw on fineliving featuring a tandoor. What types of food can you
> cook with this piece of equipment ? Any good books ?


They use them for making nan\king roti and naan bread, slapping it on the
side of the tandoor to cook. They are also used for cooking meats.
Tandoori chicken is chicken pieces that have been marinated in yoghurt,
oil, lemon juice, and a spice mixture called garam masala, which sometimes
contains red colouring. The marinade tenderizes the meat and adds a nice
flavour to it. Tandoori chicken can also be be done in a hot oven or very
hot covered BBQ. Part of the deal with doing it on (long) skewers in the
tandoor is that the juice hit the hot bottom of the oven and the smoke adds
more flavour. It can also be used for lamb kebabs and other meats.


I have posted tandoori chicken recipes here in the past. It is a great
thing to do with chicken. If you don't feel up to trying at home, get
yourself down to an Indian restaurant and try it.

Drew Cutter wrote:
>
> Any mfg. of tandoor would you recommend ?


Sorry, but I only know what they are used for and how good the stuff is. As
I said in my post, you can do tandoori chicken in a hot oven, or better, in
a very hot covered BBQ. From my experience, the tandoori chicken I do on
my gas grill is so good that I don't think it would be worth the expense of
buying a tandoor.

Drew Cutter wrote:
>
> I've thought about doing this on my big green egg.
>
> Dave Smith wrote:
> > Drew Cutter wrote:
> >> Any mfg. of tandoor would you recommend ?
> >
> >
> > Sorry, but I only know what they are used for and how good the stuff is. As
> > I said in my post, you can do tandoori chicken in a hot oven, or better, in
> > a very hot covered BBQ. From my experience, the tandoori chicken I do on
> > my gas grill is so good that I don't think it would be worth the expense of
> > buying a tandoor.


I thought that they were more for smoking than for really hot cooking. If
they can handle the heat, go for it. My understanding of tandoor cooking is
that it is the high heat that does the wonders.

On Nov 2, 3:48 pm, Dave Smith > wrote:
> Drew Cutter wrote:
>
> > I've thought about doing this on my big green egg.
>
> > Dave Smith wrote:
> If they can handle the heat, go for it. My understanding of tandoor cooking
> is that it is the high heat that does the wonders.

Yes, and I think it's quite high heat -- in the neighborhood of 80°F
if I recall correctly. -aem

On Nov 2, 4:55 pm, aem > wrote:
> On Nov 2, 3:48 pm, Dave Smith > wrote:
>
> > Drew Cutter wrote:
>
> > > I've thought about doing this on my big green egg.
>
> > > Dave Smith wrote:
> > If they can handle the heat, go for it. My understanding of tandoor cooking
> > is that it is the high heat that does the wonders.
>
> Yes, and I think it's quite high heat -- in the neighborhood of 80°F
> if I recall correctly. -aem

Sorry, meant to write 800 degrees..... -aem

On Fri, 02 Nov 2007 19:48:29 -0400, Dave Smith
> wrote:

>Drew Cutter wrote:
>>
>> I've thought about doing this on my big green egg.
>>
>> Dave Smith wrote:
>> > Drew Cutter wrote:
>> >> Any mfg. of tandoor would you recommend ?
>> >
>> >
>> > Sorry, but I only know what they are used for and how good the stuff is. As
>> > I said in my post, you can do tandoori chicken in a hot oven, or better, in
>> > a very hot covered BBQ. From my experience, the tandoori chicken I do on
>> > my gas grill is so good that I don't think it would be worth the expense of
>> > buying a tandoor.
>
>
>I thought that they were more for smoking than for really hot cooking. If
>they can handle the heat, go for it. My understanding of tandoor cooking is
>that it is the high heat that does the wonders.

the yogurt marinade plays a large role as well. it's good with
chicken.

your pal,
blake

Drew Cutter wrote:
>
> Any suggestion on where to look for tandoor untensil ? I did find an
> article saying to you can use a pizza stone in your oven.

There are several online sites for tandoors but they are not showing the
prices. The only one I found with a price was in the UK and the price was
285 pounds.



Here is a link to a do-it-yourself. Cut the top off an old oil drum, cut a
whole in the side at the bottom and then reattach it with a hinge. Put some
wheels on the bottom and then apply cement around the sides, a bit at a
time so that will stick. Then line it with fire cement or clay.

http://www.geocities.com/TheTropics/...3012/page2.htm


Another DYI uses brick.

http://piers.thompson.users.btopenwo.../building.html

Kent wrote:
>
> >
> You can make a very good naan on a pizza stone heated to its maximum temp.
> We find Tandoori Chicken is very acceptable baked in a very hot oven on a
> rack.
> Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
> as it is
> occasionally called in the U.S.

I have had Tandoori chicken in an Indian restaurant, which I assume was
done in a tandoor, and it was no better than I make at home on the oven or
on the gas grill. If you can make naan on a pizza stone it would mean that
a tandoori would be a very expensive redundant appliance.


>
> Kent
> >
> > I have posted tandoori chicken recipes here in the past. It is a great
> > thing to do with chicken. If you don't feel up to trying at home, get
> > yourself down to an Indian restaurant and try it.

"Dave Smith" > wrote in message
...
> Drew Cutter wrote:
>>
>> Just saw on fineliving featuring a tandoor. What types of food can you
>> cook with this piece of equipment ? Any good books ?
>
>
> They use them for making nan\king roti and naan bread, slapping it on the
> side of the tandoor to cook. They are also used for cooking meats.
> Tandoori chicken is chicken pieces that have been marinated in yoghurt,
> oil, lemon juice, and a spice mixture called garam masala, which
> sometimes
> contains red colouring. The marinade tenderizes the meat and adds a nice
> flavour to it. Tandoori chicken can also be be done in a hot oven or very
> hot covered BBQ. Part of the deal with doing it on (long) skewers in the
> tandoor is that the juice hit the hot bottom of the oven and the smoke
> adds
> more flavour. It can also be used for lamb kebabs and other meats.
>
>
You can make a very good naan on a pizza stone heated to its maximum temp.
We find Tandoori Chicken is very acceptable baked in a very hot oven on a
rack.
Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
as it is
occasionally called in the U.S.

Kent
>
> I have posted tandoori chicken recipes here in the past. It is a great
> thing to do with chicken. If you don't feel up to trying at home, get
> yourself down to an Indian restaurant and try it.

Sqwertz wrote:
>
> On Sat, 03 Nov 2007 15:56:32 -0400, Dave Smith wrote:
>
> > Here is a link to a do-it-yourself. Cut the top off an old oil drum, cut a
> > whole in the side at the bottom and then reattach it with a hinge. Put some
> > wheels on the bottom and then apply cement around the sides, a bit at a
> > time so that will stick. Then line it with fire cement or clay.
> >
> > http://www.geocities.com/TheTropics/...3012/page2.htm
>
> That doesn't sound very stable. The regular cement would crack,
> making the inner layer of hi-temp cement/ceramic prone to
> breakage as well.
>
> I wonder if you could use circular chimney flue tile. I used
> those as a grill for quite a while when I was poor. One did
> finally break because I used it while it was wet.


I don't know why you wouldn't able to use on of the rectangular chimney
flues. They are made of clay, You could set in on a base of fire bricks
<?>. It might make an interesting little project.

Dave Smith wrote:
>
> Kent wrote:
> >
> > >
> > You can make a very good naan on a pizza stone heated to its maximum temp.
> > We find Tandoori Chicken is very acceptable baked in a very hot oven on a
> > rack.
> > Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
> > as it is
> > occasionally called in the U.S.
>
> I have had Tandoori chicken in an Indian restaurant, which I assume was
> done in a tandoor, and it was no better than I make at home on the oven or
> on the gas grill. If you can make naan on a pizza stone it would mean that
> a tandoori would be a very expensive redundant appliance.
>
> >
> > Kent

Food cooked properly in a real tandoor tastes quite different than
cooked on a gas grill. Besides it was cool to watch the cooks in my
local Bengali caff slapping the bread into the tandoor and putting the
lamb kebabs over the top. The heat from the tandoor (when the lid was
removed) could be felt across the counter, so don't think a normal home
grill would do the trick. The bread cooked in about three minutes, the
kebabs in about five minutes.

Sigh! Wish I could get that around here LOL.

blake murphy wrote:
>
>
> >
> >I thought that they were more for smoking than for really hot cooking. If
> >they can handle the heat, go for it. My understanding of tandoor cooking is
> >that it is the high heat that does the wonders.
>
> the yogurt marinade plays a large role as well. it's good with
> chicken.

It is an amazing marinade. I once cooked Tandoori chicken for my parents,
knowing that neither of them liked spicy food. Neither of them ate much
meat of any kind. It was the first time I ever saw my father help himself
to seconds.

On Sat, 03 Nov 2007 21:56:02 -0400, Dave Smith
> wrote:

>blake murphy wrote:
>>
>>
>> >
>> >I thought that they were more for smoking than for really hot cooking. If
>> >they can handle the heat, go for it. My understanding of tandoor cooking is
>> >that it is the high heat that does the wonders.
>>
>> the yogurt marinade plays a large role as well. it's good with
>> chicken.
>
>It is an amazing marinade. I once cooked Tandoori chicken for my parents,
>knowing that neither of them liked spicy food. Neither of them ate much
>meat of any kind. It was the first time I ever saw my father help himself
>to seconds.

yogurt can be used in marinades for beef and lamb as well. they
usually contain garlic and some kind of chile pepper. it turns beef a
strange purplish color when raw, but don't be dissuaded.

your pal,
blake

blake murphy wrote:
>
> O
> >It is an amazing marinade. I once cooked Tandoori chicken for my parents,
> >knowing that neither of them liked spicy food. Neither of them ate much
> >meat of any kind. It was the first time I ever saw my father help himself
> >to seconds.
>
> yogurt can be used in marinades for beef and lamb as well. they
> usually contain garlic and some kind of chile pepper. it turns beef a
> strange purplish color when raw, but don't be dissuaded.


I have used it as a marinade for lamb. It is delicious.

Dave Smith > wrote in
:

> blake murphy wrote:
>>
>> O
>> >It is an amazing marinade. I once cooked Tandoori chicken for my
>> >parents, knowing that neither of them liked spicy food. Neither of
>> >them ate much meat of any kind. It was the first time I ever saw my
>> >father help himself to seconds.
>>
>> yogurt can be used in marinades for beef and lamb as well. they
>> usually contain garlic and some kind of chile pepper. it turns beef
>> a strange purplish color when raw, but don't be dissuaded.
>
>
> I have used it as a marinade for lamb. It is delicious.
>

I use yogurt in various dipping sauces for chicken and in frozen yogurt
desserts.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:
>
> >> yogurt can be used in marinades for beef and lamb as well. they
> >> usually contain garlic and some kind of chile pepper. it turns beef
> >> a strange purplish color when raw, but don't be dissuaded.
> >
> >
> > I have used it as a marinade for lamb. It is delicious.
> >
>
> I use yogurt in various dipping sauces for chicken and in frozen yogurt
> desserts.

You should try it as a meat marinade. Leave the meat in it for 8 hours or
more and it really tenderizes it. Chicken marinated in it melt sin your
mouth.