Tandoor
En tandoor är en indisk cylinderformad lerugn och är vanligt förekommande i hela Centralasien, främst norra Indien och Pakistan. Ugnen är koleldad och används för att tillaga kött (till exempel tandoorikyckling) och fisk och för att baka bröd som naan.[1] Ofta träs köttet på spett före tillagningen och den höga temperaturen i ugnen gör att det snabbt blir genomstekt, vilket bibehåller saftigheten.
Ordet tandoor kommer från hindi tandūr och tannūr; dessa ord kommer från persiska tanūr, vilket kommer från arabiska tannūr.
Referenser
- ^ ”tandoor”. Nationalencyklopedin. http://www.ne.se/uppslagsverk/encyklopedi/l%C3%A5ng/tandoor. Läst 7 mars 2016.
Media som används på denna webbplats
A Tandoor also known as tannour is a cylindrical clay or metal oven used in cooking and baking in Pakistan and other Asian countries.jpg
Författare/Upphovsman: Tahsin Shah, Licens: CC BY-SA 4.0
A tandoor also known as tannour is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal.[2] Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.
Författare/Upphovsman: Tahsin Shah, Licens: CC BY-SA 4.0
A tandoor also known as tannour is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal.[2] Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.
Making of Chapati in chulha.jpg
Making of Chapati, an Indian bread, in chulha
Making of Chapati, an Indian bread, in chulha