Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Gav Iscon on April 21, 2015, 09:01 AM
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I've always fancied a tandoor and when Stu-Pot joined the forum with some great opening posts (http://www.curry-recipes.co.uk/curry/index.php/topic,13641.msg115957.html#msg115957) and along with the summer approaching coupled with one of my bbqs needing replacing, I thought I would do something about it. One of the problems was that I would be taking it to France for a week and I thought a clay one might not stand the bashing about so after seeing CBM
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Oy vey ! I don't think I would stand something that gets that hot on wooden decking !
** Phil.
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Good review, Gav! Looking forward to your naan experiments. I'm still toying with the idea of either a tandoor or a pizza oven, but I won't be doing anything about it until next year, so it'll be useful to hear how your tandoor adventures go over time.
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Don't worry Phil, no damage done apart from a few food dribbles and I'm very experienced in such matters. :)
I've actually even put jubilee clips on the gas hose for a change ;D
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Whoa, Joined the home Tandoori Gang.
Very different looking, and handy piece of kit Gav
Loads of fun, looking forward to your road test.
cheers Chewy
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A real cute size too.
Naan is on my mind at mo and looking fwd to how it performs. The warm up is tantalising.
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Will be getting my Tandoor up and running sometime this week too, just waiting for it's "home" to be delivered.
(http://www.curry-recipes.co.uk/imagehost/pics/81813ed4bae67b9efe879b147f815837.JPG) (http://www.curry-recipes.co.uk/imagehost/#81813ed4bae67b9efe879b147f815837.JPG)
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I've always fancied a tandoor
Ah - boys with their toys, a bit like I always wanted a Scalextric set but it turned out to be a five minute wonder and was hardly used over the long term.
Your new tandoor certainly looks good and, if it can produce an oven temperature of 500C, it will be interesting to hear if there are any taste advantages compared to the grill on a domestic oven for chicken tikka (I'm sceptical) and the method of inverting the pan over an open flame for naan bread (more likely, I'd guess). Perhaps charcoal would introduce new flavours but I doubt it with a gas-fired tandoor.
I wonder what the cost of the propane is, to bring it up to anywhere near 500C for each cooking session.
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Looks fantastic Gav, I want one :)
Im sure after a couple of sessions you will learn how to cook to perfection, reckon the naans should be interesting to cook !! ;)
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I wouldn't be without my tandoor.To be honest there's no comparison when I cook chicken in it verses my own domestic oven.Naan breads are perfect,sure it takes a bit of practice but after a while it becomes easy.
The first tandoor is indeed gas fired but it does have a layer of charcoal at the bottom.This is how I've witnessed BIR's run theirs as well on my various lessons.
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Will be getting my Tandoor up and running sometime this week too...
That's a big 'un you've got there, UF! :)
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Welcome to the gang Gav ;)
Chicken malai is one of my favourites
Your soon get the hang of it
Tandoori cooking is another level and a new learning curve for me and if you think about it thats why restaurants employ a tandoori chef
I love my tandoor more than my wife and kids :o
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Looks good Gav, let us know when you come up with the perfect formula for operating it. Bound to help someone out
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Perhaps charcoal would introduce new flavours but I doubt it with a gas-fired tandoor.
Charcoal doesn't give any flavour. Its the fats and juices smoking on the hot coals the give the smokey taste. The same thing happens in a gas one.
Chicken malai is one of my favourites
I'll be trying a few things in it, chicken malai being one of them. :)
I love my tandoor more than my wife and kids :o
;D ;D
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it will be interesting to hear if there are any taste advantages compared to the grill on a domestic oven for chicken tikka (I'm sceptical)
Really?
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Charcoal doesn't give any flavour. Its the fats and juices smoking on the hot coals the give the smokey taste. The same thing happens in a gas one.
Remember the very interesting suggestion that I quoted a few days ago :
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Perhaps charcoal would introduce new flavours but I doubt it with a gas-fired tandoor.
Charcoal doesn't give any flavour. Its the fats and juices smoking on the hot coals the give the smokey taste. The same thing happens in a gas one.
You might be right and i know 99% of BIRs probably use gas-fired tandoors. But I'm sure i've read reviews of charcoal vs gas fueled barbecues, where there seems to be a body of opinion suggesting that charcoal produces better flavours.
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Loving my Tandor and I haven
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JB, bit odd, but they use lava stones in gas Tandors, not charcoal.
Probably because lava stone will last "forever" whilst charcoal would require very frequent replenishment. And if (as Gav suggests) charcoal contributes no flavour itself, whilst (as Laziza suggests) pouring ghee or oil onto a hot coal /does/ contribute flavour, then lava stone is probably as effective as charcoal in creating the desired flavour whilst being a far more economic proposition.
** Phil.
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You might be right and i know 99% of BIRs probably use gas-fired tandoors. But I'm sure i've read reviews of charcoal vs gas fueled barbecues, where there seems to be a body of opinion suggesting that charcoal produces better flavours.
Well the big Seekh Kebab machine in the window at Imrans on Ladypool Road finally laid that argument to rest for me as I sat and commented on the lovely smokey taste they had to find they were cooked over a gas charcoal grill like this one
http://www.rotoquip.co.uk/conveyor-seekh-kebab-grill (http://www.rotoquip.co.uk/conveyor-seekh-kebab-grill)
and the video
https://www.youtube.com/watch?v=u9mVFh4PpfI (https://www.youtube.com/watch?v=u9mVFh4PpfI)
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Well the big Seekh Kebab machine in the window at Imrans on Ladypool Road finally laid that argument to rest for me as I sat and commented on the lovely smokey taste they had to find they were cooked over a gas charcoal grill
But it's clearly gas + lava, isn't it Gav ?
** Phil.
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It is Phil but you can get gas bbq briquettes that do the same thing. This is what I had in my bbq
http://www.ebay.co.uk/itm/48-Penroc-Barbecue-Briquettes-Gas-BBQ-replace-Lavarock-Lava-Rock-/381231482020?pt=LH_DefaultDomain_3&hash=item58c32ac4a4 (http://www.ebay.co.uk/itm/48-Penroc-Barbecue-Briquettes-Gas-BBQ-replace-Lavarock-Lava-Rock-/381231482020?pt=LH_DefaultDomain_3&hash=item58c32ac4a4)
Sorry for the confusion
AND UF... thats a proper beast. Can't wait to see some photos of it working
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It is Phil but you can get gas bbq briquettes that do the same thing. This is what I had in my bbq
http://www.ebay.co.uk/itm/48-Penroc-Barbecue-Briquettes-Gas-BBQ-replace-Lavarock-Lava-Rock-/381231482020?pt=LH_DefaultDomain_3&hash=item58c32ac4a4 (http://www.ebay.co.uk/itm/48-Penroc-Barbecue-Briquettes-Gas-BBQ-replace-Lavarock-Lava-Rock-/381231482020?pt=LH_DefaultDomain_3&hash=item58c32ac4a4)
Sorry for the confusion
Yes, I imagine that any relatively inert, semi-porous, incombustible material would do, but interesting that one of the selling points for Penroc is "minimises the chance of flaring" -- I always thought that the flare was not only a part of the excitement but also contributed to the flavour ...
** Phil.
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Hi Gav. Good to hear you're in the Tandoori club. You've got a great summer ahead.! There's nothing like the flavour from a Tandoor! If you can imagine making one of Chewy's Jhal Frezi's to perfection using pre-cooked Chicken, then using Tandoori Chicken Tikka and also cooking to perfection.... Well... Its another world again.... Enjoy.
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There's nothing like the flavour from a Tandoor! If you can imagine making one of Chewy's Jhal Frezi's to perfection using pre-cooked Chicken, then using Tandoori Chicken Tikka and also cooking to perfection.... Well... Its another world again.
You would say that, wouldn't you! Anyone who has invested
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There's nothing like the flavour from a Tandoor! If you can imagine making one of Chewy's Jhal Frezi's to perfection using pre-cooked Chicken, then using Tandoori Chicken Tikka and also cooking to perfection.... Well... Its another world again.
You would say that, wouldn't you! Anyone who has invested
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and unworthy of you.
I don't think it is :D
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I think that is a very unfair remark
Being fair doesn't really come into it, I suggest, if one is trying to achieve the best flavours without spending money unnecessarily. I notice you didn't comment on my main argument that BIR tikka, which is usually cooked in a tandoor, is often not very good at all. Also, you make it sound as if you have a tandoor. Is that the case?
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I think that is a very unfair remark
Being fair doesn't really come into it, I suggest, if one is trying to achieve the best flavours without spending money unnecessarily.
I think that fairness is a sine qua non of all civilised life ...
I notice you didn't comment on my main argument that BIR tikka, which is usually cooked in a tandoor, is often not very good at all.
BIR curries likewise (modulo the use of a tandoor, of course). Just a sad sign of our times, in part caused by a need for economy but rather more because of the xenophobic thinking that pervades all of our political parties and which prevents qualified chefs resident in the sub-continent from applying for positions as BIR chefs here.
Also, you make it sound as if you have a tandoor. Is that the case?
I can't think how you can interpret my earlier message in that light at all; it was a comment on the behaviour that one might reasonably expect from CR0 members when reporting on their experiences, and had nothing to do with my personal experiences of tandoori food and/or cooking at all. "If Stu-pot (or I, or any member of this forum) had invested
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My summer bbq with all my guests gathered round the grill in my kitchen turning skewers every couple of minutes will never be the same again.
And as someone once said to me....' What's one man's tandoor is another man's XJS'
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Wot you really need to do is invite someone round to the tandoor's christening to make cretinous remarks ;) lol
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There's nothing like the flavour from a Tandoor! If you can imagine making one of Chewy's Jhal Frezi's to perfection using pre-cooked Chicken, then using Tandoori Chicken Tikka and also cooking to perfection.... Well... Its another world again.
You would say that, wouldn't you! Anyone who has invested
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Got it from one of my local pubs i use got it for 100 GBP, it has 70 serving capacity, converted to lpg from natural gas.
Had a 4 ft x 4 ft x 4 ft wooden box made, like it's own little shed, then i will insulate that so i can leave outside for the time being until i get some kind of "lean to" built off the back of the house to store it in for the winter time.
Will post pictures when it arrives and insulated.
It's the same as this one http://www.ebay.co.uk/itm/Tandoor-Oven-Tandoori-Grill-Chip-Shop-Restaurant-Catering-Commercial-/171747751758?pt=LH_DefaultDomain_3&hash=item27fcf6b74e (http://www.ebay.co.uk/itm/Tandoor-Oven-Tandoori-Grill-Chip-Shop-Restaurant-Catering-Commercial-/171747751758?pt=LH_DefaultDomain_3&hash=item27fcf6b74e)
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Look forward to your photos UF
Anyway I had a go at naans today. I made the dough yesterday and i knew from the onset the dough wasn't up to scratch but as a trial it would do. Having a steel liner I thought that this might lend it self to naans for sticking and how right I was (for a change). :)
Fired up both burners and let it heat up for about 10 mins. It was hitting nearly 400 degrees C so I turned the burners down a bit and off set the lid. Made a 1/2 size naan and wet it once on the cushion. Straight in and it stuck straight away.
(http://www.curry-recipes.co.uk/imagehost/pics/c4ab35cf498ec22a8fdc076bba0a4a11.jpg) (http://www.curry-recipes.co.uk/imagehost/#c4ab35cf498ec22a8fdc076bba0a4a11.jpg)
Waited till it looked cooked and removed it with my bbq tongs and big bbq knife. Bottom was burnt a bit due to it being to hot and it wasn't great due to the poor dough, but the main thing was it cooked.
Had a bit of a soot build up due to the bottom burner being to hot and some crap burning of the stones. A quick wipe with a damp cloth sorted that but I still need to do other side once cool.
Next one, I turned both burners down waited a bit then in with the naan.
(http://www.curry-recipes.co.uk/imagehost/pics/8471b13e832f6de1aa30e6e1dc19c399.jpg) (http://www.curry-recipes.co.uk/imagehost/#8471b13e832f6de1aa30e6e1dc19c399.jpg)
This one came out much better although still biscuity due to the poor dough I made. Heres a photo of the base although it looked a bit different in colour wise in real life.
(http://www.curry-recipes.co.uk/imagehost/pics/31ef4b14ba5d9e63c6ee1dce452c4f3c.jpg) (http://www.curry-recipes.co.uk/imagehost/#31ef4b14ba5d9e63c6ee1dce452c4f3c.jpg)
Overall happy with the results that it can be done, now just have to make some dough without rushing it :-\ and have a bit play with the gas knobs and the temperature gun.
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That all looks like good fun ;D
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Good effort, Gav. Better stock up on the flour lol! :)
I know its no comfort, but I could use my naans as frisbees (well, not quite)! They are tasty enough, but nowhere near as fluffy and chewy as the 'proper' ones from a restaurant or T/A.
Won't take you long to get them the way you like them, I'm sure. :)
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Hello Metal Mickey. ;D ;D ;D
Good to know I wasn't the only one in the garden this afternoon. I can see you will be out there quite a bit over next few months... Good luck with your journey.
If you need something to hang up your Tandoor rods, then I found the following this morning in Lidl's. I paid
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Hmmmhp Boys and their toys...Looks great Stu. How you finding the gas?
And the hanger idea is good. I need to make some of the rods for when i have a big batch to cook.
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Smashing-looking chicken, Stu! :)
Hmmmhp Boys and their toys...
:D
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I find using gas with a clay Tandoor is not getting as hot as charcoal. Those Chicken pieces on the skewers are large, half of a large (trimmed) breast cut down the middle. They took 22 mins to cook. If I had used charcoal they would have cooked in 16 mins BUT by the time I would have put the second or third patch in, the coals would be cooling off too much so I'd have had to wait an hour for the next batch of coals to be ready to cook on unless I drip feed with new coals but I don't like to do that!
All in all I'm happy with the consistency & speed of using gas.
Please note: THE FLAVOUR WHEN USING GAS IS NO DIFFERENT TO USING CHARCOAL! ALSO: THE FLAVOUR OF THE TIKKA IS BETTER IN THE TANDOOR THAN WHEN I GRILL OR OVEN COOK IT!
;)
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Interesting timings, Stu.
I cook my tikka-marinated half chicken breasts over a standard Weber kettle BBQ and I give them 4 minutes before turning them and giving them another 4 mins. Actually, those timings are just the same as when I cooked them under the cooker grill in times past. The only difference is that the meat was right up at the flame under the grill, whereas the meat is probably 6 inches or so above the coals.
I didn't consider that the tandoor method might take longer, but it just goes to show that there's more than one way to achieve the same outcome.
As long as it tastes good - that's all that matters to me. Vive la difference ! :)
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Please note: THE FLAVOUR WHEN USING GAS IS NO DIFFERENT TO USING CHARCOAL! ALSO: THE FLAVOUR OF THE TIKKA IS BETTER IN THE TANDOOR THAN WHEN I GRILL OR OVEN COOK IT!
;)
Only an idiot would say otherwise.
I grill my chicken, finish it off with a blow torch, but I have no choice I live in a Parisian appartment... I do have a balcony, but the missus is having none of it :D
It's passable but nowhere near as good as the real thing, especially if it's not in a curry.
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Interesting timings, Stu.
I cook my tikka-marinated half chicken breasts over a standard Weber kettle BBQ and I give them 4 minutes before turning them and giving them another 4 mins. Actually, those timings are just the same as when I cooked them under the cooker grill in times past. The only difference is that the meat was right up at the flame under the grill, whereas the meat is probably 6 inches or so above the coals.
I didn't consider that the tandoor method might take longer, but it just goes to show that there's more than one way to achieve the same outcome.
As long as it tastes good - that's all that matters to me. Vive la difference ! :)
Hi Naga
Yeah mate. Those Kettle Webbers give a great result and in quicker time than a gas Tandoor. I've got a gas Webber and a Kettle charcoal type. The charcoal is faster but doesn't keep the meat as moist & soft as the Tandoor but the flavours there...
Saying all that, if I crank up the coals in the Tandoor By using a 'chimney starter' it'll get very hot, too hot. For example a Naan will be totally burnt in 15 seconds but the middle still very doughy!
Heyho... Enjoy mate
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Please note: THE FLAVOUR WHEN USING GAS IS NO DIFFERENT TO USING CHARCOAL! ALSO: THE FLAVOUR OF THE TIKKA IS BETTER IN THE TANDOOR THAN WHEN I GRILL OR OVEN COOK IT!
;)
Only an idiot would say otherwise.
I grill my chicken, finish it off with a blow torch, but I have no choice I live in a Parisian appartment... I do have a balcony, but the missus is having none of it :D
It's passable but nowhere near as good as the real thing, especially if it's not in a curry.
Hi Fried.
Nothing wrong with a blow torch mate... If you get over to London this summer just look me up/drop a note and come over to my garden, you can use my Tandoor as much as you like.... We will have a right ol cook up and a laugh!
Stu
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I have a tandoor and an oven and when I done a comparison chicken tikka test
they both came out exactly the same
Mind you both wasn't switched on ::)
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I have a tandoor and an oven and when I done a comparison chicken tikka test
they both came out exactly the same
Mind you both wasn't switched on ::)
You're a bad man, MT, lol! :D
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Enjoying your tandoor journey, Gav.
For many years I craved a tandoor, mostly to make naan. Since the H4ppy naan exploded onto the scene, I'm not arsed now :)
I use tikka in all of my curries, but, as George stated earlier, I can produce a tikka every bit as good as the commercial ones in my oven. And if you want a little more Tandoor flavour, add a little barbecue sauce and/or smoked paprika to the marinade :)
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Here you go Garp, http://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO (http://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO) liquid Smoke.
For anyone without a Tandoor. ;) I believe there is a few liquid smoke products available.
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Lol - thanks LC. I'm happy with my tikka but that may be useful to those who aren't :)
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Hmmmhp Boys and their toys...Looks great Stu. How you finding the gas?
And the hanger idea is good. I need to make some of the rods for when i have a big batch to cook.
I've discovered I have a medium output regulator but don't think I can upgrade cos the Tandoor is too small! So I'll have to put up with slowish cook times! Or I'll have to go back to putting smaller pieces of meat on the skewer.... After all, I do have a domestic Tandoor, not commercial. Also I can only have the gas on or off, If I try to regulate the flame just goes out.
What's happening with the gas your end? Have you got the opposite problem?
Stu
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Hi StuPot, taking about using smaller pieces of chicken, I would avoid this if at all possible, the smaller the pieces of chicken then the dryer they they will be!
This was a tip I picked up and have put in to practice at home,for size I use one chicken breast cut in two, then skewed.
This will give a slight charred but juicy and tender tandoor chicken breast ;)
Getting it right is the hard part and I use a grill.
;D
LC.
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What's happening with the gas your end? Have you got the opposite problem?
I've no problem with the gas. At the minute its propane with a low pressure regulator. Theres a quarter turn knob for each burner and I can turn them down with no problem. I'll be cutting the next batch of chicken breast into 3 which will be this weekend. Also going to pick up the small chickens they sell at the indian butchers to try plus more naans.
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This was a tip I picked up and have put in to practice at home,for size I use one chicken breast cut in two, then skewed.
This will give a slight charred but juicy and tender tandoor chicken breast ;)
Getting it right is the hard part and I use a grill.
;D
LC.
Hi LC
Thanks. That's what I did yesterday and it worked perfectly. The chicken was very soft and succulent. Here's a pic of before and after......
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What's happening with the gas your end? Have you got the opposite problem?
I've no problem with the gas. At the minute its propane with a low pressure regulator. Theres a quarter turn knob for each burner and I can turn them down with no problem. I'll be cutting the next batch of chicken breast into 3 which will be this weekend. Also going to pick up the small chickens they sell at the indian butchers to try plus more naans.
Nice... Enjoy... Here's to a good weekend :)
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looks like perfection to me. Happy cooking ;)
LC
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...The chicken was very soft and succulent...
Looks perfect, Stu! :)
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Another excellent thread!
That chicken looks lovely Stu.
Personally I cut my chicken breasts into about 7 pieces before I marinate them.
Smaller pieces obviously cook quicker - usually about 6 - 8 minutes in my charcoal tandoor, and look more like the chicken tikka from my local birs
Gav-iscon Your tandoor looks spot on to me. I would have probably bought a steel one if they had been available at the time I bought mine. I know you are going to have a lot of fun with that.
Re: naans. I dont bother wetting the back of the naans. Providing you have wiped any soot off the inside of the tandoor first, you should be ok imo, although steel liners are going to be different from clay
One thing I have noticed cooking chicken tikka in my tandoor is that the aromas coming off it smell completely different to when I grill it in my oven.
My tandoor is charcoal and I find that it does cool down quite quickly. This sometimes means that the first piece of meat put on the skewer is sometimes slightly undercooked. I compensate by putting a smaller piece of meat on first. I also put a smaller piece on last too because it is usually frazzled - even when I cap the skewer with a piece of potato or onion
Im still debating a gas conversion but think
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....... what happened to that guy from puri who was posting on this forum? cant think of his name now? Thought he would be busy on this thread...
You mean SumeetPuri (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=6891). ;D He only posted twice though.
And @ Stu-pot, that chicken does look good. Just as well you didn't have to do all that under your oven grill ;)
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....... what happened to that guy from puri who was posting on this forum? cant think of his name now? Thought he would be busy on this thread...
You mean SumeetPuri (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=6891). ;D He only posted twice though.
I thought you meant this fellow (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16586)... are far more recently-active troublemaker!!! ;)
:-*
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I thought you meant this fellow (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=16586)... are far more recently-active troublemaker!!! ;)
:-*
Without a doubt...Ban him I say.... Off with his head................ ;D ;D ;D ;D
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YEAH!
But get him to leave his recipes behind first ;) :D
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One thing I have noticed cooking chicken tikka in my tandoor is that the aromas coming off it smell completely different to when I grill it in my oven.
My tandoor is charcoal and I find that it does cool down quite quickly. This sometimes means that the first piece of meat put on the skewer is sometimes slightly undercooked. I compensate by putting a smaller piece of meat on first. I also put a smaller piece on last too because it is usually frazzled - even when I cap the skewer with a piece of potato or onion
Im still debating a gas conversion but think
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Thanks for that really useful info Stu. I reckon I can convert mine to gas for 40 quid. Better than those puri robdogs 185 quid. I will have to make a diffuser tray to hold the lava rocks but for me that's quite an easy job
I just need to ensure I can get the burner into the tandoor. If I have to take it apart first then so be it. I shan't elaborate any further because I don't want to derail this excellent thread
Regards
Mick
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Perhaps we should get Ch to rename it to 'Stories from the Tandoor' or something like that. Your gas burner wouldn't derail the thread for me mick, it would just add to the info in it. And once Chewy's and UncleFranks are sorted, Micky Tikkas gourmet shed finished so he can cook along with the other owners posting, it'll only get better. IMO of course.
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There should be a whole section devoted to the evil subculture that is the cult of the tandoor! ;)
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Posted on another site by Walleye12 (don't know if its Walleye of this site but if it is thank you) was a link to Keith Floyds India series and heres the tandoor one (his tandoor pot cost
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There should be a whole section devoted to the evil subculture that is the cult of the tandoor! ;)
Buy one and worship. ;D ;D
And I could just take a large bite out of one of those photos above. :-\
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Thanks Gav
Here are the links for the various parts needed
http://www.gasproducts.co.uk/acatalog/copy_of_Foker_Large_Cast_Iron_Burner.html (http://www.gasproducts.co.uk/acatalog/copy_of_Foker_Large_Cast_Iron_Burner.html)
http://www.gasproducts.co.uk/acatalog/LPG_Reca_50_mbar_Low_Pressure_Screw-in_Propane_Gas_Regulator_.html#aHA344L (http://www.gasproducts.co.uk/acatalog/LPG_Reca_50_mbar_Low_Pressure_Screw-in_Propane_Gas_Regulator_.html#aHA344L)
http://www.gasproducts.co.uk/acatalog/8.3mm_LPG_High_Pressure_Gas_Hose.html#aHA132 (http://www.gasproducts.co.uk/acatalog/8.3mm_LPG_High_Pressure_Gas_Hose.html#aHA132)
All comments and criticisms welcome lol
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Looks good mick. I paid slightly more for my hose of ebay but delivery was free. Is the pipe on the burner long enough to reach out the hole and of course you'll need to fashion a stand for the burner just to make it a bit more stable?
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Hi Fried.
Nothing wrong with a blow torch mate... If you get over to London this summer just look me up/drop a note and come over to my garden, you can use my Tandoor as much as you like.... We will have a right ol cook up and a laugh!
Stu
Sadly, my visits to the UK are booked up with family well in advance, but thanks for the invite. If I get a garden I'll be getting one for sure. Even though I blamed the missus, she wants one too. She's Turkish and they even have almost the same name for a clay oven, she loves cooking toys more than me :)
Have fun and keep putting up the photos.
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Sadly, my visits to the UK are booked up with family well in advance, but thanks for the invite.
Can't believe you don't want to... meet men off the internet :o ::) ;D
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But men with tandoori ovens :P
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Can't believe you don't want to... meet men off the internet :o ::) ;D
But men with tandoori ovens :P
;D ;D ;D ;D ;D ;D ;D
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Fried your welcome around mine
I believe I've got the biggest one ;)
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I hope it's not one of those little gas ones :-*
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Oh no a big stainless steel commercial one ;)
If I was clever enough I would show you a link it's on here somewhere :)
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Mines bigger than yours MT :P
;D ;D
Tuition fees will be
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:D
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JB, bit odd, but they use lava stones in gas Tandors, not charcoal.
Probably because lava stone will last "forever" whilst charcoal would require very frequent replenishment. And if (as Gav suggests) charcoal contributes no flavour itself, whilst (as Laziza suggests) pouring ghee or oil onto a hot coal /does/ contribute flavour, then lava stone is probably as effective as charcoal in creating the desired flavour whilst being a far more economic proposition.
** Phil.
Just a note: I've already got through one set of Lava stones this spring! I have been cooking a lot but far less than a restaurant! A restaurant changes their stones every 3 - 4 month.
What trashes them for me is they get too covered in caked on fat and look black and become ineffective. I'm sure the restaurants being cost conscience will scrap off the black crust and reuse but im assured they do change them every 3 - 4 months.
Nothing lasts forever I guess!
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[quote author=Stu-pot link=topic=13848.msg119988#msg119988 date=1429653349
If tandoor-cooked tikka is so much better out of a tandoor (using gas and lava stones - with no charcoal in sight), how is it that so much tikka bought from BIRs who use tandoors, is not as good as tikka cooked at home on a domestic grill or simple barbecue
Change your restaurant George, it must be [moderated]!
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My last point on BBQ's being the close second to Tandoori ovens:
They are the close second, no doubt. I bought the BBQ (below) back from India 4 years ago. The picture is of me BBQ'ing Chicken Tikka, 3 skewers each of 3 different marinades (which I still use today). The charcoal was hot, they needed turning frequently, flames came and went (not too much), THE BBQ IS PURE INDIAN (basically a tin can on legs...lol..), the coals are British, the temperature of the day was 26 C, Humidity appox. 80% - INDIAN CONDITIONS.
The result: bloody excellent! Everybody loved them except me! They were good but not wow/excellent!
Reason: they still had gunk or marinade on them... Let's say they were a bit gooey. AND THEY DEFINITLEY DIDNT HAVE THAT DISTINCTIVE RESTAURANT/B.I.R. AROMA & FLAVOUR!!!
So, I bought a Tandoor.
Nuf said.... Nite. Nite. Late....
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Nothing lasts forever I guess!
Agreed. That is why I put 'forever' in quotation marks in the first message ! I realise that nothing lasts forever, but lava stones are intended to last while charcoal is intended to be consumed (by fire, not people !).
** Phil.
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Change your restaurant George, it must be [moderated]!
:D
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Gav. Anymore chicken & Naans from last weekend? What's happening?.....
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Yep, it should have been last night but it wasn't to be so I had 4 breast marinating having used Chewy's marinade but with lazziza tandoori paste and in they went tonight. Came out lovely. Even the missus thought it was juicy. Naans weren't good. Used Happy Chris's dough but they came out a bit biscuity. Anyway the cook no problem which is a good thing and the hairs on my arm are slowly disappearing.
Photo in the tray is redder than they actual were. They came out tikka orange. Excuse the potato in the corner as I just run the knife down the skewer.
(http://www.curry-recipes.co.uk/imagehost/pics/4d63cbb577ac560f0418f3e5f1c193f9.jpg) (http://www.curry-recipes.co.uk/imagehost/#4d63cbb577ac560f0418f3e5f1c193f9.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c74ad10b85d0551d942dd917869e40c3.jpg) (http://www.curry-recipes.co.uk/imagehost/#c74ad10b85d0551d942dd917869e40c3.jpg)
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WOW... LOOK FANTASTIC - love it all.
Did you gt the BIR aroma and taste or a more bespoke & personal flavour which is usually absolutely fantastic?
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Well it was good to see the juices smoking of the briquettes and the smell was lovely. Chicken Malai next and I'd like to try some of the small tandoori chickens they sell at the indian butchers as they definitely won't fit under the grill on a skewer. :)
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Your Tandoor looks like it could take plenty of kebabs? How many? Mine is comfortable with 3 but can do more but I think quality is lost!
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I'll find out when I get some more skewers. I only have the 2 at the minute
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Looks very tasty and succulent indeed, Gav! You're fair getting the hang of this tandoori lark! :)
I've got a couple of kgs marinating in the fridge and ready for the BBQ this morning. Mine's never looks as colourful, but that's because I use ASDA liquid food colourings for marinades and pilau. I just don't trust what goes into the powdered stuff.
I must remember and get myself a jar or two of the Laziza pastes. Keep forgetting!
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Just for a bit more info as George asked. The regulator on my gas bottle uses 1.5 kg per hour so from my 19kg propane bottle at
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Always have a spare one
And two sets of skewers ;)
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My backyard used to be like a council tip at one time with 1/2 filled gas bottles. I also have an assortment of regulators to get me through any emergency.
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(https://p.gr-assets.com/540x540/fit/hostedimages/1380424354/845913.gif)