Best Use of a Tandoor

Fire

We knew this guy, Mike, in college, who used to dry his socks in the microwave. And we've heard about neatniks who clean their miniblinds in the dishwasher. But when Executive Chef Doug Katz uses his clay-lined, stainless-steel tandoori oven to sear a thick Niman Ranch pork chop, it's not just nontraditional -- it's downright inspired. Temperatures inside the tandoor reach 700 degrees, perfect for sealing in juices and sending plumes of good scents wafting through the air, and thanks to a bath in a pre-roasting marinade, the meats -- beef, lamb, and fish, as well as pork -- come out of the clay oven almost indescribably lush, tender, and bursting with flavor. Which, come to think of it, is a lot better than Mike's socks ever turned out.
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