Long live tandoor: the questions and the answers about it!
the Tandoor amazed by its beauty, because they played in different design, and they are created from eco-friendly white clay, mixed with chamotte refractory and scorched at the temperature of 1200 C.
Despite the fact that today tandardize extremely popular in different countries in the continent, including in Kazakhstan, we know about it not so much.
Of course at the sight of this wonderful dish where you can cook almost anything you want instantly buy a tandoor in Almaty or any other city, and begin to create their culinary masterpieces!
However, before you do, we suggest You to read the most popular questions and answers to be fully prepared in the course of their operation.
By the way, their value depends on the parameters of design and design features. Well, it`s logical!
Tandoor: the Question – Answer or what You didn`t know about it!
1.CAN I USE TENDERNOJ THE STOVE IN THE COLD OF WINTER?
A very topical issue, because it is unknown in which period of the year you “POPs” in head, buy tandoor.
Yes, your use of the seasons is not particularly affected, but at low temperatures a incitement should be identical to the first ignition, that is, smoothly raise the temperature. Well, try to hot oven tahirou did not get the snow or rain.
2. WHICH MEALS IT CAN COOK?
Yes, almost anything is a godsend for cooking. But if more tandoor from chamotte clay will allow you to cook delicious kebabs or fish, roast vegetables, scones and even fruit (for an Amateur). Also, you can “make” a whole leg of a sheep, duck or Turkey, whole, stuff the mushrooms with the potatoes and pot roast you can cook stewed and other dishes.
3.WHAT IS THE PERIOD OF TIME REQUIRED FOR BAKING DISHES (DISHES) IN TANDARDIZE?
The tandoors and the famous that the food is prepared almost instantly.
Fish is ready in 15 minutes, the skewers around as well, and the vegetables with the mushrooms and 10 minutes is sufficient. But the more substantial meals and more time will require a chicken carcass cooked in 30 minutes, and the leg of lamb will require to prepare about one hour.
4.WHAT YOU NEED TO KNOW ABOUT HIS FIRING?
Takdirnya furnace fueled with firewood, where everything depends on their parameters and quality of wood. On average, the melting “chandernagor pitcher” takes about an hour.
Its melting takes about a couple of armfuls of logs, however, as in mangalica, and better to use dry wood, preferably hardwood.
5.HOW TO PROPERLY PREPARE IT FOR USE AND MELT?
Firewood lay about 70% of the volume of tenderize, previously eliminating the rod with the mount (skewers).
Opening the ash pit, light the logs, using briquettes for ignition. Liquid to foment in this case, use is not worth it.
Wait minutes and 40 – 50, when the soot will disappear from the internal (hidden) surface. Coal and wood must burn to the level of the grate.
The coals should be actively burn without the presence of the flame, and to be located at the very bottom. Load the products into tandarica, covering ash pit with cover.
And voila, that`s all you need to look at the clock, noting the time, and tandoor will do its job.
6.HOW TO FIND OUT WHETHER THE TANDOOR OPERATIONAL?
Easy! When igniting, it covers the internal walls of the soot, when he was kindled, the smoke flies off and the walls are white again, so wait until burned the remaining firewood and cook! the Tandoor is ready!
7.HOW LONG CAN HE KEEP WARM?
The question is quite multi-faceted and the answer depends on various details: it is the thickness of the walls of the unit (the thicker they are, the heat will stay longer). Also twirling are important, if tendernes with a large lid there are slots for the skewers, heat less holds.
Trap plays a role, if it is not closed, then less heat will last. And of course on the temperature outside, the drier and hotter the better, but in a cool oven and cools down quickly.
8. CAN I USE TENDERNOJ THE STOVE IN THE GAZEBO OR ON THE PORCH?
No need to do this! The design of the veranda or gazebo no ventilation system over the stove tandarei, especially if their height is less than 3 meters.
Indoors it kindle impossible, because in this period the flame above it may be about half a meter, add to it the height of the vessel and you get a very dangerous amount!
9.WHAT ARE THE MOST IMPORTANT CHARACTERISTICS OF THE TANDOOR?
Weight. The higher it is, the longer you can cook on it, especially this nuance is important in cold weather.
The parameters of the walls. Their thickness must be 4 – 5 cm
The volume inside. Than the volume inside the more the more convenient to use the unit in terms of the use of different accessories and laying the logs.
Skewers (the skewers). The number of spits and their length in the ceramic ovens are different, it all depends on the models.
Manufacturer. The key here is reliability, to ensure the durability of accessories and mandernach units, well, convenient warranty service.
10. HOW to PROTECT TANDOOR TO SERVE more than ONE YEAR?
When using the oven in winter to keep them better in an enclosed structure or under a canopy.
In the absence of this option, if you want to keep the tandoor oven on the street, cover it at least with a film or cover.
11.MICROFRACTURES? HOW TO BE? PANIC! SUDDENLY MARRIAGE?
Nonsense, don`t worry. Small fissures – the phenomenon is quite common to ovens, and they will not affect their performance!
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