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ELETECH MULTISERVICES ROASTER 01 Electric Tandoor

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Description

Indian method of cooking over a charcoal fire in a tandoor, a cylindrical clay oven. Shaped like a large urn, a tandoor is at least 1 metre (3.3 feet) in height and is often sunk up to its neck in the earth. Tandoori cooking is believed to have originated in Persia and is found in some form throughout Central Asia.A charcoal fire is built in the tandoor and allowed to burn for several hours to heat the oven. Meats cooked in the tandoor are marinated in yogurt and spices and threaded on long skewers that are placed vertically in the oven with one end resting in the ashes. The meats are coloured a bright orange-red by a natural dye, tandoori rang, added to the marinade. Naan, a leavened wheat bread, is formed into ovals and pressed against the inner neck of the tandoor to bake suspended over the fire. The most celebrated dish in tandoori cookery is tandoori murgh, skinless marinated whole chicken quickly grilled in the tandoor.Boiled crawfish is a popular Cajun dish.BRITANNICA QUIZFoods Around the World: Fact or Fiction?Food can be more than just tasty. See what else you know about your favorite fare.The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Kara Rogers.boilingIntroductionFast FactsRelated ContentMediaVideosImagesMoreMore Articles On This TopicContributorsArticle HistoryHomeEntertainment & Pop CultureFoodboilingcooking By The Editors of Encyclopaedia Britannica Edit HistoryboilingboilingSee all mediaRelated Topics: poaching simmering parblanching blanching scaldingboiling, the cooking of food by immersion in water that has been heated to near its boiling point (212 F [100 C] at sea level; at higher altitudes water boils at lower temperatures, the decrease in boiling temperature being approximately one degree Celsius for each 1,000 feet [300 metres]). Water-soluble substances, such as sugar and salt, raise the boiling point of the water.Boiling is used primarily to cook meats and vegetables. The extent of cooking varies according to individual taste and regional or traditional dictum; in the cookery of the U.S. South, for example, the boiling of vegetables is usually protracted, with a soft consistency and a blend of flavours in combined ingredients considered desirable. In the nouvelle cuisine of France, on the other hand, Chinese influence dictates minimal boiling or steaming to preserve fresh colour, texture, and flavour.top 20 beer-consuming countriesREAD MORE ON THIS TOPICbeer: Boiling and fermentingAfter separation, the wort is transferred to a vessel called the kettle or copper for boiling, which is necessary to arrest…A number of specific terms apply to methods of cooking with hot water. Scalding is accomplished in water heated to around 185 F (85 C), usually in a double boiler, which conducts the heat of the water, contained in a bigger pan, to a smaller pan containing the food, thus avoiding contact between food and water. This technique is commonly used to prepare milk for breads and custards. At just above the scalding temperature, water begins to circulate visibly and to shiver; at this point, foods, notably eggs and fish, may be poached. At the simmering point, variously specified but generally approaching the boiling temperature, the surface of the water breaks into small bubbles; simmering, in a covered or open pan, is commonly used to prepare soups, stews, and pot roasts. In blanching, boiling water is poured over vegetables, fruits, or nutmeats in order to loosen the outer skin. Parblanching or parboiling consists in immersing the food in cold water and then bringing it slowly to a simmer or boil.Steaming comprises two related techniques, both used primarily for the cooking of vegetables. In the first, the food is placed on a rack above a shallow portion of water, heated to the boil, in a covered pan; this method is valued for its preservation of colour, texture, flavour, and nutrients. The second technique, called pressure cooking, requires a tightly sealed, often latched, vessel, in which characteristically tough or long-cooking foods may be subjected to steam cooking under high pressure. The classic New England boiled dinner, consisting of corned beef cooked with cabbage, carrots, potatoes, and onions, is traditionally boiled in the conventional manner but may be adapted readily to pressure cooking.

Additional information

Weight 0.5 kg
Brand

ELETECH MULTISERVICES

Attachments

ATTACHMENTS FOR ROASTING CORN .

Color

Steel

Power Requirement

220V

Power Consumption

1200

Width

20 cm

Height

40 cm

Depth

30 cm

Weight

6 kg

Not Covered in Warranty

HEATER NOT COVERED

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