Traditional Indian cooking is very flavorful and spices. Hopefully, everyone knows there is a difference between spicy and hot foods. A is a type of oven that is used in traditional cooking. The tandoor oven consists of a large clay pot that is buried in the ground for safety reasons and filled with hot charcoals to maintain its temperature.
Instructions
1. Make sure the coals in the bottom of the oven are well maintained. In order to produce the dishes that are traditionally done in tandoor ovens, the coals must be kept burning at all times. The heat of the inside of a tandoor oven reaches 900 degrees, which is able to cook extremely quickly and seal in the moisture of the meats. The marinades that are used on the meats also play a big part in maintaining the moistness of the foods.
2. Skewer the meat to be cooked in the oven and add spice by sprinkling it over the meat. To add a bit more flavor it can also be basted in a yogurt mixture. This will seal in the moisture of the meat while also giving it a slightly crispy crust to the outside of the meat. Suspend the skewer inside the exhaust portion of the stove and just above the coals.
3. Remove the meat after a short time as the heat of the oven will superheat the meat and it will continue to cook for a few minutes after being removed. It requires a good deal of practice to know exactly the right amount of time to leave the meat inside the oven and not overcook it.
4. Place a piece of flattened bread dough on the outside of the "chimney" of the oven to cook. Naan is a traditional flat bread that is cooked on the outside of the tandoor. The cooking time is even more critical for the bread as it will burn if left too long. It is normally peeled off the chimney by hand and served immediately.
Tags: , seal moisture, tandoor oven, that used