| 单词 | tandoor-cooked |
| 释义 | > as lemmastandoor-cooked 2. Usually tandoor. A clay oven used in northern India and Pakistan; a shop that sells food cooked in this. Also in combinations, as tandoor-cooked adj. ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > stove or cooker > [noun] > oven > other types of oven broiling-iron1562 broil-iron1567 apple roaster1637 bread oven1745 pot-oven1750 Dutch oven1769 caboose1779 roaster1796 gas oven1810 kitchen1826 tandoor1840 water oven1848 ti-oven1896 roaster oven1940 the world > food and drink > food > food manufacture and preparation > cooking > [adjective] > cooked in specific vessel scalloped1737 jugged1747 smothered1748 à la casserole1870 panned1870 griddled1883 en cocotte1907 slow-cooking1914 tandoori1958 tandoor-cooked1977 1840 J. B. Fraser Trav. Koordistan I. vi. 150 A sort of oven called a tendour. 1840 J. B. Fraser Trav. Koordistan II. ix. 200 Tendoor. 1925 M. L. Darling Punjab Peasant viii. 166 A significant change is that, when the cultivator goes to town, he is not as content as he was with the low-class tandur, but has begun to put up at the hotel. 1947 Civil & Milit. Gaz. 8 Apr. 11/1 Some ‘tandur’ shops were partially affected by the fire. 1957 C. Rand Twain shall Meet 77 They complain too that there is no room for tandoors, special jarlike ovens for baking chapatis—wheat pancakes—a Punjab staple. 1967 Guardian 8 Dec. 6/4 North Indian or Pakistani [cooking] depends on the clay oven called a tandoor, into which kebabs, chickens marinated in yoghourt and spices, and the special bread called nan are lowered and rapidly cooked. 1974 R. Howe in F. Moraes & E. Howe J. K. Galbraith introduces India 189 It [sc. chicken] is eaten with the fingers accompanied by slabs of nan roti, a type of bread also made in the tandur. 1977 Sunday Times 27 Nov. (Colour Suppl.) 35/3 The tandoor is the traditional oven used in Indian villages. It is fashioned out of clay and left to dry for two days. Then it is seasoned with yoghurt, spinach and oil to smooth it and prevent it from cracking. It is this, combined with the tremendous even heat of the burning coals, that gives tandoor-cooked meat its mild aromatic flavour. < as lemmas |
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