Sdogg
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Posts posted by Sdogg
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4 minutes ago, rotuts said:
that's a very interesting tandoor site .
the GTA has everything it seems.
quite some time ago , the NYTimes had a feature on a new tandoor
that was fired w propane . thick clay insert from India ,
forgot all about home backyard tandoors
thankfully
i would have like to see how its fueled w charcoal ,
lighting the charcoal , adding more charcoal .
I congratulate you on your purchase.
I should be pleased the GTA $ 50 (CND ? ) delivery fee
doesn't reach down into deep New England.
Yeah the GTA really does have everything.
Had some heavenly General Tso Pizza the other day 😂
But yeah, about the charcoal, it is honestly not that different from lighting a charcoal grill.
Just place lump charcoal pieces at the bottom of tandoor in like a single layer.
Use a firestarter cube or kindling or whatever and light the fire
once the fire is going make sure it covers the base completely so you get even heat distribution
Then wait about 30 minutes for the clay oven walls to heat up
The tandoor is ready for cooking when the charcoal is glowing hot (ash will turn white), and there are no visible flames.
Now do whatever cooking you need to do (throw in the skewers or bread on the walls)
You really don't need to add more charcoal cause the tandoor holds on to the heat pretty well, but if you feel it's not hot enough you can put some through the side entrance
or remove the skewers and drop it in.
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3 hours ago, KennethT said:
@Sdogg Food/drinks taste different at altitude than they do on the ground. So the food might have been properly seasoned on the ground, but to taste the same at altitude, it needs to be aggressively seasoned. Some airlines' caterers adjust for this but evidently not all.
That's crazy, our own taste buds are to blame for shitty airline food.
I guess that cabin pressurization affects how vapours behave in the air which reduces the effectiveness of flavour.
I went to school for chemical engineering but I've never the connection before 😂
https://www.nbcnews.com/healthmain/one-reason-airline-food-so-bad-your-own-tastebuds-6c10823522
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On 4/30/2020 at 7:04 PM, gorkreg said:
Hi there.
I am cooking a whole chicken in a tandoor and I am wondering how long should I cook it for. All the recipes that I have found are for traditional electric ovens. Is 300 Celsius enough temperature or should I go higher?
Also, should I baste it with ghee every so often to keep it moist or this is not necessary in a tandoor.
Thanks in advance.
I have a tandoor and cook tandoori chicken fairly often.
For cooking a whole chicken in a tandoor, a temperature of around 400 degrees Celsius,
is ideal to achieve a nice sear on the outside of the chicken while keeping the inside moist and tender.
Pay attention to the chicken closely to avoid overcooking, as tandoor cooking is relatively quick. (15-20 min)
I've overcooked my fair share of chicken by not paying attention 😂
Basting with ghee can add flavour and moisture to the chicken.
You know, everything tastes better with ghee
But honestly, it's really not necessary if you have a tandoor because
The intense heat of the tandoor helps to keep the chicken moist without the need for frequent basting.
If you do baste, just baste once at the start and once while cooking.
I used a Sumachay Home Tandoor Oven with the provided thick square skewers for my tandoori chicken
It came out like this:
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Is it just me? But do most airline meals taste extremely bland, like there is absolutely no seasoning involved?
This is what you get from Air Canada as a meal, unseasoned chicken pasta with unappetizing salad.
They should serve something good like poutine.
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The word "biryani" most likely came about from the Mughal kitchens, no doubt about it.
But the actual dish was much older than the Mughals and for sure came from Persia.
Honestly, biryani and pilaf probably had the same origin, because they both involve cooking in one pot.
My theory is that biryani became the upscale royal version of Paulo.
https://www.charcoaleats.com/post/biryani-is-biryani-not-pulao
But what do I know?
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1 hour ago, Senior Sea Kayaker said:
Shasksuka: eggs, tomatoes, mild and hot peppers, garlic, green onion bulbs and finished with green onion tops and zucchini blossoms.
Enjoyed with toasted English muffins and coffee.
I would have thrown the eggs on top of the English muffins, making it like an egg Benedict.
But still, your breakfast looks extremely delicious 😋
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Realistically is there any way to preserve sushi after buying it from the store and opening the cover?
I've kept it in the fridge before, but the avocado browns and rice looks stale the next day.
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You have to check out Rasa in Toronto! It's like my go-to spot for tapas.
Seriously, their food is good, and it's got a mix of indulgence and freshness.
For dinner or lunch, you've got to try their Chopped Salad.
It's got these crispy Harissa chickpeas, some sumac, and a smidge of jalapeño feta. I absolutely love meat but I'm cool with this dish.
And if you swing by for brunch, get ready for a total treat with their Oatmeal Waffle.
It's topped with rhubarb compote and granola, a pretty unique flavour.
Oh, and do yourself a favour and order a side of their Schmaltz potatoes.
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Been lurking for a while now on eGullet posts. Decided its time to join the forum
I live in Toronto, Canada. I love outdoor cooking. Wood-fired pizza ovens, bbq grills, lately I have been getting into tandoori cooking after I recently bought a charcoal tandoor.
I love to experiment with different cooking techniques and ingredients and hope I can provide some insight on this forum.
Some marinated chicken I've made recently.
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Cooking time for whole chicken in tandoor oven
in India: Cooking & Baking
Posted
Yee, good ole Martino Pizza and Asian Kitchen
https://martinokitchen.com/