Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: Peripatetic Phil on December 02, 2019, 10:25 AM
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I am not thinking of getting one of these, but 800
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Very hot, and in two mins takes the same time to get to 800 deg as a Typhoon takes to get to 62700 ft, couldn't see me using one TBH, also looks like you need a bigger gas bottle, bargain price tho Phil
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If that actually works it's intriguing. I know famous steak houses in the US say they cook their steaks at 2000F (which is around 800C). Would be interesting for tikka although I really am a fan of the charcoal flavour in mine. If somebody buys this I'd love a review...
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You could always use a blow lamp to light a couple of bits of charcoal to put under for the smoke / taste
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If somebody buys this I'd love a review...
I'm tempted, but haven't given in yet ... Good reviews on Amazon (https://www.amazon.co.uk/Tepro-Toronto-800%C2%B0c-Steak-Stainless/dp/B07L6X3CLB#customerReviews), tho'.
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Quick.......get a message to Santa, if you believe in him he will bring you one.
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Just did
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Haha Phil. You're worse than a wean.
I am, however, looking forward to your review :like:
Better clear some space on the CRO server.
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Och, laddie. ye dinna stop bein' a wean jist because ye pass th' age ay 70. ...
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:like:
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Och, laddie. ye dinna stop bein' a wean jist because ye pass th' age ay 70. ...
you can join that online dating agency "cinder"
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Och, laddie. ye dinna stop bein' a wean jist because ye pass th' age ay 70. ...
you can join that online dating agency "cinder"
"Cinder" isn't a dating agency, it's a waiting-list for a slot in the crematorium schedule ...
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Phil, it would be interesting to log the time taken for chicken tikka when skewered, if you use the type of skewer for a Tandoor say 1/4" sq stainless with the wooden handles, flipping and removing them will be a dream.
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That's what I'm hoping ...
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Have to say I am excited to hear how this thing works out. 800C is a whole different world...
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Watched a toast test video. It's hot in the area under the infrared burner and much less so at the extremities so I'd think that you would need long skewers and not too much on any given skewer. Also, refractory heat might be interesting.
You could put some refractory stone on one of the trays below where fr you would cook the chicken. Not unlike a pizza oven (heat from above and below) or a tandoor (heat coming from everywhere). This based on watching a guy talking in German (which I do not speak) so take it for what it is...
Looked at the reviews Phil posted. First review I had to include for the Maillard comments.
I eat steak daily and no amount of pan frying or bbqing ever seemed to get the restaurant standard I wanted. This is a simple outdoor setup. It uses patio gas, gets upto temperature in under 2 minutes and cooks a 400g ribeye rare in under 2 minutes with a great maillard crust. You want it cooked more, lower the tray and give it a little more time
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First one arrived damaged (sent from Germany in only basic packing, no outer box); replacement requested.
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Didn
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So do I, especially as the price has now gone up to a more realistic
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A lot cheaper on Fleabay :like:
https://www.ebay.co.uk/itm/183762411875?var=0
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So I finally got around to cooking chicken tikka in the Tepro steak grill yesterday. No photographs (far too busy cooking / eating !) but first impressions were that the Tepro is excellent as a substitute tandoor (unless one wishes to cook naans, of course). The chicken came out beautifully charred on the outside and equally beautifully moist on the inside. Not sure for exactly how long I cooked it
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I now have some wooden-handled 21" 8mm square skewers on order as my present ones are too thin to turn the chicken satisfactorily. I would be interested to know what those who have an authentic tandoor use by way of charcoal, as I was thinking of adding a charcoal layer below to supplement the gas heat from above.
Phil, when grilling my tikka instead of using the tandoor, I simply double skewer and place them over a shallow foil lined tray containing water. I like big pieces so they don'y over-cook and I put 2 skewers through about an inch or so apart. You can't cook all 4 side up but 2 is sufficient. The water and foil lined tray is primarily for easier cleanup. It also provides humidity which may help retain internal moisture and external crisping. Crisp crust bread is baked in high humidity ovens so I apply the same principal.
I use natural wood charcoal along with, or instead of, gas in my Pakistani steel tandoor, depending on how much heat I want. Not briquettes or heat beads, although I have used these in open grill / hibachi for doing Souvlaki and Kebabs and in the charcoal Weber for roasting birds and lamb legs. They are fine for these applications so they'd probably be OK in the tandoor as well but I like using the natural wood charcoal. There is a butcher near me that sells 5 kg bags at a reasonable price, not that this helps you much over there.
Similar to this but cheaper. https://thebarbecueco.com.au/products/royal-oak-hardwood-lump-charcoal-7kg?variant=23591696367716¤cy=AUD&utm_campaign=gs-2019-06-28&utm_source=google&utm_medium=smart_campaign (https://thebarbecueco.com.au/products/royal-oak-hardwood-lump-charcoal-7kg?variant=23591696367716¤cy=AUD&utm_campaign=gs-2019-06-28&utm_source=google&utm_medium=smart_campaign)
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Many thanks, Livo. I did indeed use double skewers this evening, and found that using them I was able to grill on all four sides. It is quite a delight to be able to cook chicken tikka so quickly and so easily
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I now have some wooden-handled 21" 8mm square skewers on order as my present ones are too thin to turn the chicken satisfactorily. I would be interested to know what those who have an authentic tandoor use by way of charcoal, as I was thinking of adding a charcoal layer below to supplement the gas heat from above.
I use natural wood charcoal along with, or instead of, gas in my Pakistani steel tandoor, depending on how much heat I want. Not briquettes or heat beads, although I have used these in open grill / hibachi for doing Souvlaki and Kebabs and in the charcoal Weber for roasting birds and lamb legs. They are fine for these applications so they'd probably be OK in the tandoor as well but I like using the natural wood charcoal. There is a butcher near me that sells 5 kg bags at a reasonable price, not that this helps you much over there.
Similar to this but cheaper. https://thebarbecueco.com.au/products/royal-oak-hardwood-lump-charcoal-7kg?variant=23591696367716¤cy=AUD&utm_campaign=gs-2019-06-28&utm_source=google&utm_medium=smart_campaign (https://thebarbecueco.com.au/products/royal-oak-hardwood-lump-charcoal-7kg?variant=23591696367716¤cy=AUD&utm_campaign=gs-2019-06-28&utm_source=google&utm_medium=smart_campaign)
I'm with you. All lump charcoal all the time! :like: :like: :like: :like:
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Phil Restaurant Grade charcoal is the best, i get it in 12kg bags from cpl, they will deliver and if you can muster up an order for 3 bags delivery is free, have a look, also Booker's sell it.
https://www.cpldistribution.co.uk
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Thanks, Micky. I have a Bookers' card, so will look for it when I am next in there (St Austell branch). I was going to buy 8kg Green Olive Firewood Restaurant Grade (https://www.amazon.co.uk/Green-Olive-Firewood-Restaurant-Lumpwood/dp/B00LB0HPD8/), but have now put that on hold ...
** Phil.
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Buffdee coming up in March and i'm tempted to get a Tepro, mainly for steaks, sous vide first and then Maillard under the grill, have you tried playing with the charcoal underneath yet Phil, also whats your thoughts on its build quality?
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Not yet had a chance to try the charcoal idea, Micky, but for steaks, hamburgers and (most important) chicken tikka, it seems excellent, especially since I now have six wooden-handled 21" 8mm square barbecue skewers (they came blunt, so I had to buy a bench grinder to sharpen them to a point). As to build quality, it seems fine
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ive seen one for
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I've not cooked chicken tikka of late (one can have too much of a good thing, it would seem !), but I continue to use the Tepro for cooking chapatti, and I have to say, for someone who has never owned a gas hob, it is a real eye-opener. To fit within the Tepro I moisten them, fold them in half, then grill the two outer sides; then reverse-fold, and grill what had previously been the inner. It takes no more than 10 seconds per half-side, and what is now clear is that hotter is better. Cooked on tickover, they char, taste good, but remain a little firm; cooked on max (but further from the heat source), they puff up almost instantly and are absolutely perfect.
** Phil.
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Wonderful tho' the Tepro is (chicken tikka has never been better or more succulent), and excellent though the engineering quality is in general (as one would expect in a German design), the designers sadly overlooked one thing