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Tandoor in the garden: self-building (20 photos)

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Tandoor is an Asian variation of barbecue and barbecue, which suddenly gained unprecedented popularity among our compatriots. The design embodies the traditional oven-roaster, erected in the open air (of course, the canopy is installed later), you can cook a variety of dough products, vegetables, cereals, meat, soups on it. The key advantage here is the fact that the products are placed vertically, the juice does not immediately fall into the fire, as in the case with barbecue, and flows down into pieces, soaks them, giving the dish a special taste. Flour products, such as pita bread, cakes, samsa, when cooked in a clay stove, are glued directly to the walls.


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The advantages of the traditional option:

  • it is easy to make a tandyr with your own hands even on a usual summer cottage;
  • the design is such that for a long process of cooking you need quite a bit of firewood, it is an economically viable solution for satisfying personal needs, and for making oriental dishes with a view to further implementation;
  • Uzbek tandoor and other types of it are made of environmentally friendly materials, metal or plastic is not used here;
  • There is a wide range of recipes from different cuisines of the world, designed specifically for this model.

The principle of operation of the device is based, primarily, on the fact that walls made according to a special technology are able to actively accumulate heat. First, fuel is ignited at the bottom, you need to wait until the temperature reaches 250 °, then meat or other products are lowered into the oven, the lid is closed. Long metal sticks, equipped with a hook on one side, help to safely remove the dish from the hot cavity.


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Tandoor Classification

The division into types is made according to such characteristics as location, mobility level, key material. According to the first criterion, the following types of devices should be given:

  • underground - a common mini-tandoor, equipped in a deep hole;
  • ground - in this case, the size of the structure is determined by the needs of users.

Experts who know how to make a brick tandoor recommend preparing the following materials in advance:

  • chamotte clay;
  • cement;
  • steel grate;
  • sand;
  • fire brick;
  • water;
  • natural stone.

For those who do not know how to make a tandoor with their own hands, such a solution would be the easiest option. Basic materials:

  • wooden barrel;
  • sunflower oil (preferably refined);
  • sheep's wool;
  • clay;
  • sand.

Such a model will have less strength compared to brick and clay, but the tandyr design allows you to build it yourself, even without professional skills. It is necessary to pick up a wooden barrel of a suitable size, it is important that its rings are significantly loosened. The inner surface of the wood should be carefully coated with vegetable oil and left to soak for 24-48 hours.

It is necessary to prepare:

  • kaolin clay;
  • water;
  • sand;
  • sheep wool;
  • bricks;
  • cottonseed oil.

Not for nothing is the classic version of the tandoor on the wood - only wood can create the optimum temperature, which not only has a positive effect on the taste and texture of food, but also saves the brazier from destruction. Charcoal will not work - with its intensity of burning, the eastern stoves burst (and they cannot be repaired). Coal is also excluded, since the walls of the brazier absorb coke oven gases, and it also cannot be used further. Therefore, if you do not want to mess around with firewood, it is easier to put a grill, but the list of dishes will be limited.

This kind of oven has Asian roots, so it allows you to cook, first of all, the delights of Oriental cuisine. Dishes are succulent, acquire a special aroma of smoke, this applies to both meat and flour products.

Adherents of a healthy lifestyle definitely need to put a country Georgian tandoor - it allows you to cook food with a minimum oil content, you do not have to put a lot of spices in your food, because the cooking technology helps to preserve their own moisture products, gives a very bright taste to each ingredient.

If to compare at the prices, then electric and wood modification cost approximately equally. So why did the first version appear and become popular? Most likely, it is a matter of ease of maintenance, moreover, such a dacha appliance is arranged very simply, and an inexperienced user can handle it. But professional chefs argue that such a tandoor is not advisable, all tasks assigned to it can be trusted with an ordinary plate - no one will notice the difference. The food turns out to be dry, there is no aroma of smoke here, the products often burn.

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