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AI Summary
The discussion revolves around the use of charcoal for achieving a smokier flavor in tikka, with a particular emphasis on the suggestion from a Bangladeshi chef to use carbon monoxide-free charcoal. Community members recommend using higher-quality restaurant charcoal instead of common BBQ charcoal, with one member providing a link to a specific product they endorse. The consensus is that investing in better-quality charcoal can enhance the flavor of the tikka.
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