[Stoves] Baking method ... was Re: Dushanbe Stove

[Paul Anderson]

Crispin and all,
On 12/4/2015 7:26 PM, Crispin Pemberton-Pigott wrote:
>
> Today we will test a few stoves that have been tried in the field. 
> Bread baking is very popular with each home having a tandoor. It 
> consists of a purchased oven built into a classic form by the home 
> owner using clay and hand tools. It is heated with small wood. When it 
> is reduced to coals the coals are covered with a metal tray and the 
> dough is slapped onto the surfaces (it is cylindrical, either 
> horizontal or vertical) and left for a few minutes.
>
> The dough sticks there and bakes, basically using retained heat.  It 
> is pulled off after a few minutes.
Crispin,

Please send photo(s) of the tandoori to which you refer above.   I am 
imagining it as rather short (squat), and with the described metal tray 
being horizontal.   But tandoori cooking that I have seen has been 
essentially tall-ish and vertical, with the flatbread plastered on the 
sidewalls of the tandoori.

Your message has started me thinking about such backing that is not 
typical "space oven" of the western world (with heat all around in a 
chamber), but is a "surface-contact oven" that has a hot interior around 
it .    Note that pizza cooking can be mainly surface contact with a hot 
interior around it, but tortilla cooking is with a hot surface but no 
hot enclosure above the tortillas.   Big difference, but still quite 
related.

Anyone who wants to do "hands on" work about this and is interested in 
such baking can contact me directly.   Some of these cooking experiments 
can be easily done without (or with) a biomass burning stove, that is, 
could be done inside a typical modern kitchen or in an improvised (TLUD 
based) kitchen like where i ate one night in South Africa in October.

Paul

Paul


Doc  /  Dr TLUD  /  Prof. Paul S. Anderson, PhD
Email:  psanders at ilstu.edu
Skype: paultlud      Phone: +1-309-452-7072
Website:  www.drtlud.com

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