Tandoor

Tandoor is a unique oven-brazier, a special type of grill for preparing a variety of food for every taste. The history of its origin goes back centuries. The tandoor oven has existed in the countries of Central Asia and the Middle East for several millennia. By our time, it has somewhat improved and acquired a more artistic look, became elegant and easy to use.
The beauty of this oven is that it can be cooked in any weather: no bad weather will interfere with a picnic, since the fire burns in the jug itself.
The dishes cooked in the tandoor are appetizing in appearance, fragrant, and most importantly, they do not contain hot fat, which is harmful to health.
There are a great many tandoors, the differences usually depend on the place of production. On my site is a real Uzbek, Bukhara tandoor. Its difference is that it is made of special white clay (it can be found only in some regions of Central Asia) with the addition of sheep or camel wool, then the tandoor is fired in a huge oven to the state of ceramic.



It is believed that it is difficult to damage such a tandoor, but after several winters in the Leningrad region, thin cracks appeared on its walls. Experts write that insignificant, "hairline" cracks are not dangerous, but we nevertheless decided to strengthen it, made thermal insulation - a frame made of roofing steel, between which expanded clay was poured and the walls of the tandoor and spilled with clay solution.
Our tandoor does not stand idle, works in the sweat of his brow every weekend. They cooked in it - kebabs, ducks-geese, lamb legs, pork hams, shurpa, samsa, vegetables, and, of course, constantly - cakes. Surely, I forgot something ... But you speculate. Recommend ! Join us!

[Larissa]

Larissa, well, my gratitude knows no bounds, for all questions, whether I want to buy it, I always come to you, and with a tandoor.
I don't have a big, 60 cm high, diameter 40, today they made a chicken (they forgot both the camera and the camera), so take my word for it, the eaters were sooo happy. They said that the meat tastes very tender, and they don't even know what to compare with, in general I bought a cool thing. Now I'm thinking about a stationary tear, most likely it will need to be built next summer. It is heated quickly, it is easy to cook, no need to follow, you are not afraid that it will burn. Of course I have a lot of questions now.
1. What is the bookmark of firewood for ignition and heating.
2. Whether it is necessary to leave coals in the tandoor for cooking and how much.
3. If you cook in foil, it is much better to stack the food.
4. How long does it take to cook a whole chicken (I got more than 1 hour today)
5. Cakes, what size is better and whether it is necessary to lubricate the bottom with water. Samsu want to try, how long is it?
In general, everyone is happy, they said it was sooo tasty. I am glad that I took a small one (at first I wanted a very large one), but I thought that it would be problematic to carry it, so I am glad that a clever mind still visited me.

1. What is the bookmark of firewood for ignition and heating.
2. Whether it is necessary to leave coals in the tandoor for cooking and how much.
3. If you cook in foil, it is much better to stack the food.
4. How long does it take to cook a whole chicken (I got more than 1 hour today)
5. Cakes, what size is better and whether it is necessary to lubricate the bottom with water. Samsu want to try, how long is it?

Tanya, I answer in order.
1. Do you mean quality? It is better to heat with deciduous trees, conifers give, in my opinion, a resinous-chemical aroma that is not very pleasant.
2. Coals remain, but already burnt.
3. Tan, what's the point of cooking in a tandoor in foil? After all, then the dish will not be saturated with smoke?
4.Yes, something like that.
5. The size of the cake depends on the device with which you attach them to the walls. My husband, a needleworker, made it out of an ordinary frisbee (flying saucer) - stuffed it with cotton wool, covered it with linen, puts a cake on it, the bottom of which is moistened with salted water, and glues it to the wall. It is desirable that the curvature of this "pillow" coincide with the curvature of the wall.
Ask-ask! And share the beauty and yummy!

Tanya, I answer in order.
1. Do you mean quality? It is better to heat with deciduous trees, conifers give not very pleasant, in my opinion, resinous-chemical aroma.
2. The coals remain, but already burnt.
3. Tan, what's the point of cooking in a tandoor in foil? After all, then the dish will not be saturated with smoke?
4. Yes, something like that.
5. The size of the cake depends on the device with which you attach them to the walls. My husband, a needleworker, made it out of an ordinary frisbee (flying saucer) - stuffed it with cotton wool, covered it with linen, puts a cake on it, the bottom of which is moistened with salted water, and glues it to the wall. It is desirable that the curvature of this "pillow" coincide with the curvature of the wall.
Ask-ask! And share the beauty and yummy!

I already tasted the mushrooms in the foil, everyone liked it (I was afraid that they would fall off my skewer, so I wrapped them in foil)
Yes, the coals are burnt out, I left them yesterday, and before that I raked everything clean, as I understood .. in vain, with coals it is better.
That's about the lepёёёshkii, Semyoyon, Semyonitch, I was a fool, I didn't realize that a special adaptation was needed ... in a crow, I stretched them on my hand and then fastened them with my hand. Larisochkaaa, thanks for the science.
Well, and a few yesterday's photos from the forest (that's why I took a small tandoor so that I could take it with me)




Chicken breast stuffed shampoos


Residues

Conclusion: all the eaters really liked everything, everyone said it was very tasty, I haven’t tasted anything from the tandoor yet, because they cooked everything meat, I’ll make a fish then I will report back.

Larisa, and what are the best grates to use inside the tandoor?

Larissa, Tanyusha how interesting write write !!!!

I have a request you take more pictures, otherwise I, for example, did not quite understand how you fix it there and how you put it, and I would gladly see it - we are curious ...

more tasty food for you!

Tan, at 4 in the morning they wrote for you today
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=70828.0

[Laris]

And it turned out to be quite difficult to peel off the cake

This is very easy to do with two very simple tools. I think if you are ripe for tandoor, then you have the most primitive barbecue devices, such as:



From here we need a long wide shoulder blade. And the second tool is a regular colander! We put a colander under the cake, and on top we slightly "pick" it with a spatula - and that's it!

Laris, yeah, I will adapt the same I want to see.

Tanya, now only next weekend, when we are at the dacha.

[Laris,]

Laris, I will wait for me in no hurry. There was also a bookcase for baking, you had a homemade one or was included in the kit, I did not immediately think to buy something.

Yes, Tanechka, homemade - my husband made from parts from one of the barbecues, in the photo with duck just visible

Aha, dopleta, Tanyulya, thanks for the science. There are no barbecue facilities, but there are hands and a desire, and after the vacation - a shop. I read about a special spatula-saucepan, so to speak, but I did not think of a colander. But the idea is clear, and I will definitely figure out how to implement it in the necessary and convenient way. I am very interested in the task of how and from what to make a landing pillow, and also a kind of sleeve to protect not a hand, but a hand, which just about 40 centimeters goes into hell. Now a specific question: Am I wrong or is the Frisbee made of plastic? Does it warp under the fabric? And one more thing: the plate is still flat, and the wall of the tandoor has a lens surface, you somehow gave a bend to the frisbee, or just having experience you don't need it and you can stick the cake using a flat design, or maybe due to the fact that Frisbee is thin, does it take the curve of the palm when the cake is molded to the wall? I'd love to see this thing, it would be great if you took photos.
It's easy with me on "you", I'm Marusya, Masha - whatever you like.

[Masha]

I am very interested in the task of how and from what to make a landing pillow, and also a kind of sleeve to protect not a hand, but a hand, which just about 40 centimeters goes into hell. Now a specific question: Am I wrong or is the Frisbee made of plastic? Does it warp under the fabric? And one more thing: the plate is still flat, and the wall of the tandoor has a lens surface, you somehow gave a bend to the frisbee, or just having experience you don't need it and you can stick the cake using a flat design, or maybe due to the fact that Frisbee is thin, does it take the curve of the palm when the cake is molded to the wall? I'd love to see this thing, it would be great if you took photos.

I remembered - this "landing cushion" is called rapid! Masha, it is stuffed with cotton wool and covered with cotton fabric, and in a few seconds that it is inside the tandoor, nothing will happen to it. I just wrote about the "lens" above - it is important that when forming this pillow its bend in shape is close to the bend of the tandoor wall. I have already promised photos, but not earlier than the weekend, when I find myself at the tandoor. About the sleeve - I was still yesterday when I was answering questions Tanyuli(Tanyusha, I'm sorry, didn't write right away) my husband ordered to remind me of the need for a long mitten! It is important! We have shops all over the country called Welding, where they sell equipment for welders, and that's where these long welder gloves are.

Larissa, thank you. I found leggings on the Internet, I'll get out of vacation, buy. I understood everything about rapid, too, I'll do it. There is one more important question - how hot should the tandoor be? we haven’t found the right furnace time yet. Of course, I understand that a lot depends on the size of the tandoor, but are there any signs that you can be guided by? We only have one - as soon as the soot is gone from the walls, but I still think it's hot for the cakes. And then, I want to cook both tortillas and barbecue in one evening, for example. Yesterday we first baked cakes, and then laid the meat on skewers, and so the cakes were hot, in my opinion, and the coals cannot be removed, otherwise the barbecue will not be fried, but only baked. Well, that is, of course, you can remove the coals, and then fill it up again for the shish kebab, but this is probably wrong, and honestly, unnecessary trouble, it is quite possible that it is unjustified.

[Irr,]

Irr, hachuuuu !!!! bigooooo! To the dacha. dad said to me: what are you going to dive all over ??

make horizontal

no one will scold

there is also a mitten, you can see, really, long.

heavy

kind, kind Irr ...

Irish, you hung up the pictures, and under the text the Baker said to remove the duplication

Tanya, it's better to sew tarpaulin in overalls, look, order ...

An,

listen, auntie has been molding cakes so beautifully from the end of 4 minutes, she has no oven, of course, but what kind of garna is this - a seal with needles adapted to. We must be puzzled to search the markets. We all have Tatars from Uzbekistan, we will understand each other, I hope.

of course. patience and work ... but you need pleasure.
.

This is what you just said most importantly - this is what you have now identified, by and large, what distinguishes the beautiful, but technical, automatic process of baking from hand-made bread and flat cakes in ovens of different colors, including tandoors. Here on YouTube videos, if you read the comments, people simply write in plain text - these cakes smell like Motherland, childhood, etc. To sculpt and cook for pleasure is the main thing.

Girls, what a beauty! My aunt lives in Tashkent, what wonderful cakes are there! ... I even smelled and tasted them while watching the video, there is also a selection of videos where cakes are baked in an Uzbek yard.
This is a great thing - tandoor!

[Irr,]

Irr, hachuuuu !!!! bigooooo! To the dacha. dad said to me: what are you going to dive all over ??

And you run your husband there, like me. I have a big tandoor and a corresponding husband.

We only have one - as soon as the soot is gone from the walls, but it still seems to me that it's hot for cakes.

And it is right! For tortillas it's not hot, ok! We always bake the tortillas first, and then the main course. But it must be borne in mind that in our large and reinforced tandoor, indeed, the heat capacity is much higher than that of the small one.

Cool mitten Firefighters obviously have such

Tanya, I wrote about the mitten above - ready-made leggings for welders are sold in stores. And they cost a penny. We use them exactly.

I keep my promise, this weekend I shot as much as I could.
Initially, our tandoor looked like in the first post. "Reinforced", it became like this:

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Here he is against the background of Dopletin's private dacha kitchen, where I am almost not allowed

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Here are the tandoor "personal belongings":
heat-resistant armband and glove made of rough leather

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internal homemade stand

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A large cauldron is installed on it and, for example, meat is cooked

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If something needs to be cooked not in a cauldron, but on skewers, then the stand is removed, and the skewers are hung on the crossbars

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It looks like rapid

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And here are the cakes

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Indian chickens

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Meat in a tandoor. Skewers are not native, we bend them so that the meat does not slip.

So that the meat does not slip, potatoes are strung last on the skewer. And the meat does not fall, and there are baked potatoes

So that the meat does not slip, potatoes are strung last on the skewer. And the meat does not fall, and there are baked potatoes

Sometimes the potato slips. We got used to pinching and hanging meat in sausages, great. Today, this is how the meat was made, and in a grill for fish, trout was baked with a carcass, tastefully.

[Stand for a cauldron for Tandoor]

Virgo, I don't know, maybe you've already seen ... but suddenly someone will come in handy

Stand for a cauldron for Tandoor, price - approx. 1.5 t. P.

I didn't really understand about this stand. Ours is placed inside the tandoor, and this one is on top? Oh, and yesterday, just in the tandoor, two lamb's legs were cooked (well, after the cakes) - how delicious!

Ours is placed inside the tandoor, and this one is on top?

Well, I also didn't quite understand why she was on top. But, I thought, maybe I don’t understand, and this is how it should be. It’s probably used for direct combustion inside the tandoor. I don’t even know

And we use our own skewers, and so that the meat does not slide off: after the last piece of meat is swollen, we wrap the skewer under this last piece with a strip of foil in several layers (so tight). And nothing slips

This is for pilaf when the tandoor will be with firewood and with open fire as a stove.
I did this without a stand, fried eggs.
I use sausages, not skewers, I'm sooo comfortable.

To prevent the meat from slipping off, tandoor skewers have a small hole at the end (you can drill it yourself in ordinary ones), into which a foil flagellum is inserted.

Temka read this periodically and permanently wanted a tandoor, but so far there was no place where to put it. And then Mush made a gazebo and started talking about a new grill, and then I remembered that it is not necessary to turn the barbecue in the tandoor - thanks to Tanyulya for the detailed photo reports. The search was not long, with the tndyr I almost immediately decided on the size and appearance, ordered it on Sunday evening and got ready to wait, since there are more people who wish than tandoors. And suddenly yesterday they called me and said that in the evening I would have a tandoor, someone refused to pre-order. True, the color is different, turquoise instead of chocolate, but somehow it was not important for us. Running in the evening to the market for meat, in the marinator before the arrival of the tandoor, the meat was marinated. And the preparation took 45 minutes for lighting and heating the tandoor and 15 minutes for the meat. But I cut the meat into pieces from the palm of my hand, I confused something about the skewers and decided that they would be forged, choosing a tandoor was already so confused in the descriptions. There are no photos, since the tandoor was brought in in the evening and tested by nightfall, the neighbors were called and the meat was eaten without photographing, I did not have time. And as an experienced kebab man, I can say that there is probably no lazy way to cook chic kebabs, the next dish will be baked shashlik - I bought additional hooks for hanging in the brazier.

Svetlana, congratulations! It is better to pinch the meat from the palm of the hand with in sausages, I posted the video, this is much more convenient.But the knuckle will probably have to be boiled a little, I'm afraid that the bone may be reddish. What tandoor? I have a skewer in the set forged and a scoop and a "poker"

They normally sat on the skewers, I have skewers with clips, like in ovens on grill spitters. And the sausage maker is now in the first place in the purchase plans. I have a turquoise Tamerlan tandoor from the Chelyabinsk site, with a branch in Moscow. There the skewers are simple, but with clamps and two suspension positions.

Handsome, I want the same second Tamerlane or Ppersian, but this year they told me .. you don’t want him ... it’s not in the summer yard ... just one grill is enough ...

[Tanyulya]

Tanyulya,

Tanya, you have no summer ?! Abaldet ... We have a month and a half of heat under 30 and over 30 and only a couple of times it rained miserably. Yesterday my husband and I were sitting with a bottle of wine on the terrace. The warmest evening, like on the south coast. I was sitting in a beach dress and did not even think to freeze (and I am freezing). Even if it ends today, it was already half of the summer. Absolutely awesome. Bassei did not stand idle for a day.

And about the tandoor - I strongly advise you to cook salted chicken (dry salted) in the tandoor. There are ideal conditions for cooking it, it turns out incredibly juicy and tasty. I kept it on a plate in the tandoor for 40-50 minutes. I was guided by the color scheme.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38542.0

Now I read about your troubles with leggings, rapid (landing pillows) ... I put on an old thick fleece jacket with sleeves, and I made a pillow from a flat round plate. I put cotton wool and cotton fabrics on the plate (evenly so that the bulge was), then covered it with an ordinary kitchen towel and on the side where the bottom of the plate turned out to be a "tail" made of fabric pulled together with a plastic clamp. This tail is very comfortable to hold.))

We didn't have a summer, today it seems warm, but the wind is cold, at night it was 8-10, yesterday 15 was barely.
It's very cool to make chicken in a tandoor, I butterfly gherkins, they fly like seeds.
And I love the fish, just a little bit and SkusnAAAAA.

yes, the Ural summer was harsh today))

like everything else
next week they promise +36 and this after +8 ... lyapotaaaa

Girls, save! They gave me an average tandoor for my 30th birthday! Beautiful, portable, height 85 cm. The barbecue turns out to be crazy delicious, juicy, soft, aromatic. But the cakes ... I do not work ((the dough is delicious (according to the Pakat recipe), it even works beautifully to mold, but ... They stick tightly to the walls ... They come off only in parts
Tell me what could be wrong
The first time the cakes were baked after the barbecue, the dough rose, I smeared the bottom with heavily salted water, stuck it .... They baked for a long time, did not want to blush (most likely the tandoor was already cooled down, at least I was poking around with my hands painlessly). Only the beautifully raised top was torn off, the middle and bottom remained on the walls ((((in the morning the husband found one "remains" at the bottom, the rest easily fell off when picked up with a finger ...
The second attempt was today.
The tandoor was heated especially for the cakes ... I first sprinkled the walls of the stove with salt water (steam from the coals went off), then I planted the cakes moistened with salt water a little lower than the last time. The coals were collected to the center, the blower was opened. After about five minutes it began to smell overcooked - from the side of the blower the cakes began to bake, the blower was closed and the charcoal was removed a little. Three minutes later they tried to remove the beautifully browned cakes ... ((((
They could not tear them off ... They hooked them up with a hook, tried to detach them with a spatula ... It was hot in the oven! Through three gloves my finger burned against the wall ...
Where is my mistake? Or keep them longer? But they will dry out completely, and they turned out so crispy ... Or maybe you need to somehow process the walls of the tandoor?
In general, tasty, but ugly ... I want aesthetics

opened the blower.

This is a mistake. The remaining coals got hot and burned your cakes ...

I first sprinkled the walls of the stove with salt water (steam from the coals went off)

But this I would advise you never to do. Only sprinkle the back of the cake with salted water from your hand, without fanaticism ...

[Constantin]

Thank you,Constantin... But what about "sticking tightly"?

But this I would advise you never to do. Only sprinkle the back of the cake with salted water from your hand, without fanaticism ...

This is almost always done (sprayed with water). For leveling and softening the temperature. And I always do that. If you are talking about the danger of cracking, everything seems to be OK during the life of my tandoor.

[Constantin]

Thank you,Constantin... But what about "sticking tightly"?

Lubricate the bottom of the cake with salted water (with a brush) and a pillow with a gentle movement against the wall of the tandoor. Do not press, do not "glue" it to the walls. I went through this too. I will push the first things harder so that they do not fall off for sure, and then they do not tear off. That is, just one slap and do not press down. You can use a slap-slap pillow to fix it a little more, but do not press down. After readiness, take an ordinary flat metal culinary spatula and remove the cake with it.

Nata, thank you! I slapped really tight.
Will try again this weekend.
After all, I even got to the bottom of the tents with shawarma / cakes with this question ... They said that the water should not be salty ... And they could not say anything more intelligible. They generally spoke poorly in Russian

By the way, there is some advice to tandoor owners ...

On the one hand, the tandoor must be protected from all kinds of precipitation, from bad weather, all year round.
On the other hand, at the stage of preparation of the tandoor, so that it does not cool down quickly, it is advisable to warm it with something outside. This is especially true for single-layer non-insulated tandoors, which cool quickly, and which are usually enough for only one bookmark of food - then burn again ...

For this purpose, I recommend purchasing a "Two-layer fire blanket, or fire felt". The outer layer - impregnated refractory tarpaulin - will reliably protect from rain, snow, and other precipitation. The inner layer is basalt fabric withstand up to +800 Celsius.
This is sold in stores of fire fighting equipment. Holy Google to help you ...

Previously, barbecue was cooked on the grill, but after having visited Uzbekistan and tasted the dishes cooked in the tandoor, we realized that it is only in it that you get truly tasty and juicy barbecue.

[Elena Devyatko]

Elena Devyatko,

I don’t like it. Baked meat in the tandoor. And I love charcoal roast.

And we no longer eat on coals, only from tandoor and AF. So all markers taste different.

And we don't eat on coals anymore

and we are only on the grill. Hey.

On the grill, I do not like turning the meat over, I put it in the tandoor and the current time to detect. The timer squeaked - pulled it out and eat it without dancing with tambourines, and I like the taste more from the tandoor, not to mention the juiciness of the meat. Therefore, I wrote that to each his own.