Cooking in a Tagine Pot
First, it’s necessary to note that Tagine refers to each the cooking pot and the dish inside of it. The Tagine pot comes with a tall, cone-shaped lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are mostly made with unglazed clay or terra-cotta. However, different countries produce them using different supplies akin to forged iron, metal, or ceramic. Although the clay-made ones are more popular.
Tagine pots, like another kitchen software, is available in different sizes. Small size is suitable for 1 or 2 individuals while a medium measurement can serve a small family. Large size is big enough to feed up to 6 individuals or more.
The traditional heat source for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed in the pot with the lid on top of it. The natural wood charcoal produces a delicious aroma while gradual cooking enhances the flavors. Tagine could be cooked at home as well, and it may be either in the oven or on the stove.
Find out how to Cook with a Tagine Pot?
The dish normally consists of vegetables, meat, chicken, and fish. When the dish is being cooked the steam rising from the ingredients is trapped into the lid. The moisture condensed on the lid drips back down into the dish, keeping the ingredients moist and tender.
The most effective thing about cooking a Tagine is that it requires very little effort. After all, the pot does all the work by slowly cooking the combination of meats, vegetables, and spices. However, earlier than utilizing a Tagine as a cooking vessel, it’s extraordinarily necessary to comply with some crucial steps to protect the pot from cracking because of the strong heat:
Rub your complete pot and its lid, each internally and externally, with olive oil.
Turn on the oven, put the pot and the lid inside of it and switch the heat to one hundred fifty for an hour or two.
Turn off the oven and let the Tagine pot and the lid cool.
It’s better to let the Tagine just like that for just a few hours or up to a day in case you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a scorching surface, make certain that it’s not too hot. Make the heat low or at the least medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, especially the ones made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat supply come directly involved with the Tagine such as the robust flames of charcoal or wood fire, let the flames be as weak as possible, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid comparable to water or oil for the sauce, make sure it’s not too scorching to protect the Tagine. When cooking on the stove, don’t overlook to use gas/electric stove diffuser to protect your pot from cracking. Additionally, make sure to put the pot in a cold oven.
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