At your favorite Indian restaurant, have you ever sampled the incredible smokey taste of tandoori chicken? Imagine now preparing that same great meal right in your garden! Authentic master tandoori cooking created with a clay tandoor oven will wow your family and guests. From setup to preparing your first flawless tandoori chicken and naan bread, this article will walk you through using a clay oven for tandoori cuisine.
Why Clay Ovens Make Food Taste Better
Indian cookery has long made use of clay tandoors hundreds of years. These particular ovens may become really hot up to 900°F! While keeping the interior moist and providing the exterior a good sear, this high heat cooks food fast. The tandoor’s clay walls distribute heat uniformly and provide a smokey taste not possible with conventional ovens.
How a Tandoor Works
A tandoor is a special clay oven with a round shape that works like no other cooking tool. Keeping the flame low will help the thick clay walls to heat up uniformly. This produces an unusual cooking environment with many oven heat zones within.
Making naan bread is just slapping the dough straight onto the heated inside walls. Often 800 to 900°F, the strong heat causes the dough to bubble up immediately from steam within it, still sticking to the wall. You get bread with ideal contrast in only 60 to 90 seconds: a soft, airy center and a crispy outer with lovely charred areas.
The tandoor gives meats and vegetables that distinctive smokey taste and soft texture that is hardly achievable with conventional ovens by combining direct heat from the embers underneath with radiating heat from the walls.
Choosing The Best Tandoor Oven For Home
Searching for a tandoor for domestic usage offers various choices:
Traditional Clay Tandoors
They are made by hand from clay and include an insulating wraparound. Though they require more attention than others, they provide the most realistic cooking experience.
Modern Tandoors
Some more recent tandoors use clay inside, while the exterior is stainless steel. These still create excellent food and are simpler to maintain.
Size Matters
Choose a medium sized tandoor appropriate for your home environment. Check that it is solid when set up and handles well.
How To Use A Tandoor Oven
You have to properly set up your tandoor before beginning cooking:
First Time Setup
If you have a fresh clay tandoor, you could soak it in water for several hours. This lessens cracking in hot conditions. Then, burn out any manufacturing leftovers with an initial heating.
Choosing the Right Spot
Place your tandoor outside in an open space with excellent air movement. Set it on a heat resistant, level platform. Keep long tongs, heat resistant gloves, and other safety tools close at hand.
Starting and Maintaining the Fire
Successful tandoor cooking depends on having your fire perfect:
Starting the Fire
Clear the interior of your oven from any old ashes. Form a teepee shaped little mound of newspaper and tiny twigs. Once it’s burning well, add more significant bits of wood.
Building Heat
A clay oven takes time to heat entirely for about three hours at moderate flame. To maintain constant heat, use denser wood, such as seasoned logs. To heat the whole interior surface, push the fire toward the rear of the oven.
Knowing When It’s Ready
Your tandoor is ready when the walls gleam white after the soot burns off. After approximately fifteen minutes, turn off the fire and cover the base with hot coals to heat the cooking surface.
Controlling Temperature in Your Tandoor
Tandoori cooking depends much on the proper heat level:
Using the Vents
Get skilled at modifying the air holes in your tandoor. Opening these vents increases the temperature of the fire by letting additional oxygen feed it. Closing them lessens the heat. Experiment with changing them to achieve the desired temperature.
Temperature Zones
Different cuisines call for different heat degrees. The walls should be heated for naan bread, while meats may require a lower temperature over extended cooking times.
Using a Thermometer
One may monitor the tandoor wall temperature with a laser thermometer. This tells you just when to put your food in.
Clay Oven Cooking Tips
Let us now then learn the fundamental techniques and tandoori recipes for beginners for cooking in your tandoor:
Skewering Like a Pro
Use strong, sturdy metal skewers designed for high heat grilling. Cut your meal pieces to the same size so they cook through uniformly. Thread them tightly to prevent them from falling into the flames.
Marinating for Flavor
Most tandoori meals taste better after marinating. Spiced yogurt based marinades enhance taste and tenderize meat. Marinating chicken and other meats for at least six hours or overnight will help produce optimal outcomes.
Cooking Naan Bread
Form your dough into flat rounds, then simply put them on the tandoor’s heated wall. They will cook rapidly in one to two minutes, blowing up with scorched areas.
The Smoking Technique
To see whether smoking your food enhances its taste, heat a piece of charcoal until it’s red hot, put it in a small metal cup, pour some oil or butter over it, and cover your meal to trap the smoke for five to seven minutes.
Taking Care of Your Clay Tandoor
Proper maintenance will make your tandoor last longer:
After Each Use
Clean the inside by removing ash and food residue. Do not use water to clean clay tandoors, which will ruin the material.
Regular Checks
If necessary, look for cracks and fix them using food safe clay. Then, cover your tandoor to protect it from the elements, including rain and snow.
Conclusion
Cooking traditional Indian food using a clay oven at home allows you to produce delicious cuisine. The outcomes of the approaches are worth the work, even if they require some practice to perfect. The delight of tandoori cooking lies in mastering an old cooking technique and sharing the experience with others as much as in the great cuisine. Thus, prepare your tandoor, compile your ingredients, and begin your trip into the amazing universe of tandoori cuisine!
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com.
Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
Common Queries – FAQ’S
Can I use a tandoor Indoors?
Yes, certain tandoor models are designed for residential use, including compact, home-friendly versions. However, using a tandoor indoors requires proper ventilation and adherence to safety precautions to manage high heat and potential smoke. Always consult the manufacturer’s guidelines to ensure safe indoor use. For best results, they are often used in well-ventilated spaces or outdoors.
Are Tandoor-Cooked Foods Healthy?
Yes, tandoor-cooked foods are often considered healthy because they typically require little to no oil. The high cooking temperatures allow the food to cook quickly, preserving nutrients while reducing the need for additional fats. Additionally, the vertical cooking method allows excess fats to drip away, resulting in leaner dishes.
What Types of Fuel Can Be Used in a Tandoor?
Tandoors can be heated using charcoal, wood, natural gas or propane. Charcoal and wood provide an authentic smoky flavor, while natural gas or propane is more convenient and easier to control. The choice of fuel often depends on the specific cooking requirements and local regulations, especially in commercial settings.
How Does a Tandoor Oven Differ from a Conventional Oven?
Unlike conventional ovens, which use electric or gas heat, a tandoor is made from clay and uses charcoal, wood, or gas to heat the walls. The cylindrical shape and porous clay walls create an environment where heat circulates evenly, cooking food quickly while adding a smoky flavor. Conventional ovens, in contrast, lack the intense heat and unique cooking technique of a tandoor.
How Much Maintenance Does a Gas Tandoor Require?
Gas Tandoor needs regular maintenance, though less than Charcoal Tandoor models. Here’s a breakdown:
- Daily Maintenance: Wipe down the inner chamber and clean the burner.
- Weekly Maintenance: Check the burner and gas line for any blockages or leaks.
- Monthly Maintenance: Deep clean the gas pipes, burners, and inner chamber.
- Quarterly Maintenance: Have a professional inspect the gas connections and burners.
- Annual Maintenance: Perform a full inspection and reapply clay lining if needed.
Avoid exposing the tandoor to excessive water, and gradually increase heat to prevent cracks.
How Can I Make a Payment for My Tandoor Order?
You can pay for your tandoor order through our website by placing an online order using the available payment options. If you prefer to place an order over the phone, we accept payment via Zelle for a quick and secure transaction.
Which Tandoor Oven Size Should I Choose?
- For Home Use: Consider the number of family members or guests you typically serve. A mini tandoor is ideal for smaller gatherings.( Suggested Product: R26 )
- For Restaurants: Measure the entrance to ensure the oven fits through the door. Select a size based on available space and cooking needs. (Suggested Product: CH02)
- For Naan Bread: Opt for an oven with a smaller mouth opening, resulting in a more egg-shaped clay pot, perfect for naan preparation. For larger meat portions, choose a bigger oven to maintain heat longer. (Suggested Product: CH04)
- For Catering: A Clay Tandoor Oven is suitable for catering due to its lightweight and easy transport features. (Suggested Product: CS01)
- For Banquet Halls: A larger oven with a spacious clay pot is ideal for preparing multiple dishes quickly during big events. (Suggested Product: CH06)
- For Open Kitchens or Outdoor Patios: Choose a model with a decorative finish, such as a copper tandoor, to enhance the kitchen’s appearance with a touch of elegance. (Visit Our Copper Tandoor).
What Should You Consider When Installing a Restaurant Clay Oven?
- When installing a tandoor in your restaurant kitchen, consider the following:
- Space and Placement: Ensure there is enough clearance around the tandoor for ventilation and safety, with fireproof or heat-resistant flooring.
- Ventilation and Exhaust: Proper ventilation is essential to handle heat and smoke, especially with charcoal tandoors.
- Safety Measures: Use heat-resistant barriers if the tandoor is near other equipment, and keep fire safety equipment like extinguishers handy.
- Fuel Supply: Decide between charcoal, which offers traditional flavors, and gas, which is easier to manage.
By keeping these points in mind, you can ensure a safe and efficient tandoor setup. If you're looking for a Restaurant Clay Oven for Sale, make sure to choose a model that fits your kitchen's requirements and meets all necessary safety standards.
- Menu Considerations: Larger tandoors or multiple units may be needed if you have a diverse menu or high demand during peak hours.
- Maintenance and Cleaning: Clean the tandoor daily and monitor for any wear or damage to the clay or gas parts.
- Compliance with Regulations: Ensure your installation meets local safety standards and health codes.
- Staff Training: Train staff in safe tandoor operation and fire safety protocols.
