Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Is there really no oil in your take on Patak's tandoori paste, Romain ? Although I have none in the cupboard at the moment, I seem to recall that when I had some in the past, it did have a fairly obvious oil content (mustard oil, if I remember correctly), so I was surprised to find none in your recipe. I do have a catering size Patak's kebab paste in the cupboard, and the oil in that is very obvious, which is why/how I can (and do) store it at room temperature for years after its "best by" date ...** Phil.
Romain.......My best results have been to add 10% water to the base then cooking the chicken ,the water will soon reduce.....un-boned thighs cooked this way add some nice flavours .
Bangalore phall
Quote from: Peripatetic Phil on February 04, 2020, 07:45 PMI 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
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.
Quote from: romain on January 30, 2020, 11:55 PMEnsure was perhaps not the best word to use. Blind luck can result in a moist product. All other things being equal why do you think relying on internal temperature cannot ensure the protein is moist? At least more moist than the identical piece of protein cooked to a higher internal temperatureNot sure what led you to think that that was my position, Romain. Determining the internal temperature is probably the most reliable way of maximising the probability that any one particular piece of meat will be moist, but of course many other factors come into play, the most important being (to my mind) the provenance and subsequent treatment and preparation of the meat itself. However, I think it is fair to suggest that the average tandoori chef has neither the time, nor the need, to use an internal temperature probe
Ensure was perhaps not the best word to use. Blind luck can result in a moist product. All other things being equal why do you think relying on internal temperature cannot ensure the protein is moist? At least more moist than the identical piece of protein cooked to a higher internal temperature
The only ways to ensure moist protein are blind luck and measuring the internal temperature of the protein. If you don't own and regularly use an instant read thermometer all you are doing is guessing.
