gas burner

[goncalo]

So, as I'm moving to a new house, in addition to building a tandoor/terracota type oven, I plan on getting myself a relatively powerful cooker to try and reproduce the same effects as in the BIR videos.

I am considering to buy this one. Would anyone have any advice or recommendations? Does this sound like the right kind of burner to get a more powerful flame out of?



The product image is available online here:
http://www.gasproducts.ie/acatalog/Foker_Cast_Iron_Double_Burner_Gas_Boiling_Ring__FK003050_.html

[Unclebuck]

So, as I'm moving to a new house, in addition to building a tandoor/terracota type oven

where do you live mate? or moving to?

I am considering to buy this one. Would anyone have any advice or recommendations? Does this sound like the right kind of burner to get a more powerful flame out of?

I would say the rings look to close together, 2 separates may be favourite.

[JerryM]

i have the single version (bought from hamilton gas products but any supplier would do).

i only find a disadvantage in 1 burner when i make the zaal garlic but can live it. rest of time i only use 1 off burner.

my original purchase was 2.5kw where as you need something like ~7kw. there are replacement jets although i ended up drill the existing jet upping my stove ~ 8.8kw. i don't use the full heat hence ~ 7kw is ball park - less may work i just don't know other than my domestic hob is 3kw and is no good.

you can't use this heat in the house.

[goncalo]

So, as I'm moving to a new house, in addition to building a tandoor/terracota type oven

where do you live mate? or moving to?

I'm living in Dublin, Ireland at the moment. The move is from Drimnagh to Lucan, about 6miles, but the thing is I'm starting a new house freshly from the ground and I want to have all mod cons  I can get to make curries the right way.

I am considering to buy this one. Would anyone have any advice or recommendations? Does this sound like the right kind of burner to get a more powerful flame out of?

I would say the rings look to close together, 2 separates may be favourite.

Thanks mate, that makes sense,  would there be any burner where the ring separation is far enough apart that you would be happy to recommend?  that would help :-))

i have the single version (bought from hamilton gas products but any supplier would do).

i only find a disadvantage in 1 burner when i make the zaal garlic but can live it. rest of time i only use 1 off burner.

my original purchase was 2.5kw where as you need something like ~7kw. there are replacement jets although i ended up drill the existing jet upping my stove ~ 8.8kw. i don't use the full heat hence ~ 7kw is ball park - less may work i just don't know other than my domestic hob is 3kw and is no good.

you can't use this heat in the house.

Thanks for your very helpful advice JerryM. What is the zaal garlic?
I presume the KW is the measure of gas usage or flame level?

Also, why would I not be able to use this in the house?

[loveitspicy]

This is what we use on all our bottles

[JerryM]

gagomes,

the zaal garlic is used in the roshney (see video in the link https://curry-recipes.co.uk/curry/index.php?topic=7870.msg69044#msg69044). although the garlic is shown for use in the roshney the method can be used for various dishes. i've still not fully mastered the method and hit and miss. when it works it's fab.

the kw is amount of heat. in the your hamilton link it says each burner has 4kw output - not enough for me.

there are several reasons for not using in the house. they seem to have equal weighting to me:
1) smoke - lots of it
2) mess - caused by spitting from the pan
3) flames - despite best efforts flames occur now and then
4) heat - the heat above is quite high - my garage ceiling plaster has been damaged

[goncalo]

Thanks loveitspicy, JerryM.

I seem to have been missing some interesting videos from Zaal....thanks for that

after I'm done scraping off the wallpaper from the house, I shall be putting my focus and attention on to those. As for your list of items, they are highly important and thanks for mentioning. I have another question.

I've often seen flames bursting under the frying pan while the chef's cooking. Is this what your 3rd point is all about?

If so, how does this happen and how dangerous can it get? What safety measures are there?

[JerryM]

the flames come from inside the pan. you don't want them as they burn off the oil too quickly but despite best efforts to avoid them they can occur now and then and without warning.

a long handle spoon is the only safeguard. i've singed myself a few times.