In the days before microwaves and electrical ovens, humans survived by cooking their meals over fires. As of late, although we probably love barbecued meals we hardly ever have the time for them, instead choosing a fast and often tasteless TV dinner. However it is good to know that in some regions of the world, long practiced culinary traditions like cooking in tandoors still survive.
Tandoor is the generic monicker for a cylindrical or drum formed clay cooking vessel, which in many ways is like an oven. Traditionally the warmth supply comes from a charcoal or wood hearth, which is made within the bottom. They are very similar to a barbecue in that meals are cooked over glowing coals, but the heat is more intense as it is contained within the clay construction and temperatures of over 400 degrees centigrade will be reached.
They are maybe most well-known for their use in Indian cuisine, but tandoors really originate from historical Persia, or as the nation is now recognized, Iran. Aside from India and Iran, these unique cooking vessels are utilized in many other international locations, including Pakistan, Armenia, Turkey and Afghanistan. They are additionally used in parts of Central Asia.
The positioning and use of these unique ovens varies depending on country and region. In some they are positioned in communal cooking sites, for use by the whole village. In others they can be found in the residence, solely for the family's use.
These days there are lots of completely different styles and sizes of tandoor, but the central clay heart is a constant. Generally speaking, the heat continues to be due to a wooden or charcoal fire, but gas models now exist too. Trendy models are often cased in stainless-steel and from the outside look like another kitchen appliance found in a restaurant kitchen or home kitchen.
This intelligent cooking pot is probably largely related to Indian cuisine and is extensively utilized in parts of the nation as well as in Indian restaurants across the world. Among the many most popular dishes are chicken and lamb tikka, prepared by marinating the meat in a single day in a mix or spices and yogurt to make the meat succulent and infuse it with flavor.
When the food has finished marinating it's then placed on lengthy skewers and positioned inside the cooking pot. The pointed end of the skewer rests within the burning coals in the bottom and the opposite finish is left to lean against the mouth, or opening at the top. The mix of the spices, coals and clay of the tandoor all add to the flavour of the dishes. Generally herbs are placed on the coals creating an extra aromatic dimension to the tastes.
One of the most standard dishes cooked in tandoors, is tandoori chicken. The oven, after all provides the dish its name, but indeed something cooked inside one could be considered tandoori. Other than meats, probably the most commonly cooked foods in these ovens are flat breads, like naan and roti.
Author Resource:
If you need a great tandoor , contemplate trying out Ron Levy's website. He has been providing high quality tandoors for nearly 20 years now and his product is second to none.
![[Valid RSS feed]](http://www.look4articles.com/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites
![[Valid RSS feed]](http://www.look4articles.com/images/rss.jpg "XML Feed For RSS")