تونۇر) is a bell-shaped outdoor oven that is commonly used to make breads, buns, meat pies. If you’ve come to appreciate outstanding Uyghur tonur-baked items, you may be interested in my journey… Uyghur baker working with a tonur oven in Hohhot, Inner Mongolia, photo David Dettmannįirst of all, I’ll reiterate what it is that I’m trying to replicate. It’s still a little wonky, but I’m getting closer. Since my last posts on the subject I’ve learned several things and have found some new devices to help make that experience a bit closer to my goal. Here was post from 2015 on samsa under a broiler, and here was a post on my early attempts at Uyghur bazaar-style nan. Those experiments tended to include the use of a broiler, and/or a super hot and dense cooking vessel like a Baking Steel. As you may know, over the past many years I have been experimenting with baking techniques that replicate the traditional Uyghur tonur oven.
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