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Tandoor. Kazan. Sarmat. The clay center. А brazier. The ceramic furnace for cooking. Рецепты для тандыра. Шашлык. Рыба. Птица. Контакты Статьи Восточный тандыр. Тандыр Сармат. Тандыр Донской. Форум о Тандыре, тонкостям приготовления в нем, уходе и наслаждении...
The ceramic furnace Tandyr (Sarmat)

 


Handmade hammered tool makes cooking on tandoor into real pleasure.

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For many centuries of cuisine development the mankind has worked out a big variety of ways of food heating. And every ethnic group has its own way and secret.
Only in Russian language you can find a lot of different verbs having food heating meaning:     парить (to stew), варить (to boil), отваривать (to decoct), припускать (to brown), запекать (to backe), жарить (to roast), тушить (to ragout), томить (to smother) etc. And still it is not enough and culinary specialists should borrow additional terms from other languages. For example:  «бланшировать» (to parboil), «пассеровать» (to saute'), «грилировать» (to grill), «фламбировать» (to flambe) do not have corresponding definitions in Russian language.
In some cases we should apply word-combinations and phrases, for example: «отварить на пару, в паровой или водяной бане» (approximate translation - to boil in vapour bath), «запечь в вольном духу» (to bake in oven), «запечь в фольге» (to bake in foil), «выпечь в манты-каскане» (to steam in manti steamer), «поджарить на гратаре» (to roast on gratar), «обжарить во фритюре» (deep-fat frying), «запечь в тандыре» (to roast in tandoor).
All this meanings and definitions can be divided in two groups: cooking on open fire and cooking with using dishware.
Cooking on open fire is the most ancient way of thermal conditioning. Almost all nations use this way. Roasting on spit was widespread in the East and in Western Europe till middle of XVIII century.
Cooking on open fire has its own rules:
First of all there should not be flame; only coals should burn strongly, exactly, making heat. Secondly, the dish should get warm uniformly from every side.
Roasting is an ancient culinary way applied mainly for preparation of meat, vegetables and some kinds of azyme in the East. Nowadays tandoor (тонир, танур, тын-дыр) is a sort of open fire. It is a cylindrical clay oven used for cooking of bread varieties, meat, jugging. The heat for a tandoor is generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. The tandoor is used for cooking in Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as India and Bangladesh. About it tells us the similarity of names of this oven which has saved till now – from French “Phondue” or “Thondue” to Caucasian and Central Asian “tanūr (تنور)”, “Tandır”, “tendûr”.
Roasting is one of the main culinary process
Open roasting when fire (coals) is located from below, roasted food from above on skewer, spit or lattice.
Close roasting – in oven (baking); can be under cover, hermetic, in foil and in natural cover.
Tandoor is a clay oven which uses charcoal or gas to heat the clay pot and the radiant heat emitted from the walls of the clay oven cook the breads or the meats. Because the flames are not in direct contact of the food, it is more moist and tender and retains the flavours better. That is why the taste of the dishes prepared in tandoor doesn't leave indifferent even the most exacting gourmets.
Based on the materials of the Big House Cookery

 

 
Разработка — студия «Хороший дизайн»
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