Quote:
Originally Posted by Fwismoker
Then you did think it was seared.. that's good because i think that's the consistency tandoori should be because it's normally cooked in 500-900* ovens.
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From what I was just reading, the yogurt used in the marinade takes on a flavor change when cooked at temps over 850F.
I need to try a side by side comparison using the tandoor oven and the mini-wsm at 500F and see if there is noticeable difference
