Cooking in a Tagine Pot
First, it’s vital to note that Tagine refers to both the cooking pot and the dish inside of it. The Tagine pot comes with a tall, cone-formed lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are largely made with unglazed clay or terra-cotta. Nevertheless, different nations produce them using different supplies such as forged iron, steel, or ceramic. Although the clay-made ones are more popular.
Tagine pots, like some other kitchen instrument, comes in totally different sizes. Small size is suitable for 1 or 2 folks while a medium size can serve a small family. Massive measurement is big sufficient to feed up to 6 folks or more.
The traditional heat source for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed within the pot with the lid on top of it. The natural wood charcoal produces a delicious aroma while gradual cooking enhances the flavors. Tagine may be cooked at home as well, and it can 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 very best thing about cooking a Tagine is that it requires very little effort. After all, the pot does all the work by slowly cooking the mixture of meats, vegetables, and spices. However, before utilizing a Tagine as a cooking vessel, it’s extremely vital to comply with some essential steps to protect the pot from cracking as a result of strong heat:
Rub all the pot and its lid, both internally and externally, with olive oil.
Activate the oven, put the pot and the lid inside of it and turn the heat to a hundred and 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 a number of hours or up to a day in the event you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a sizzling surface, make positive that it’s not too hot. Make the heat low or a minimum of medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, especially those made with clay. Too scorching or too cold surfaces can make them crack. Don’t let the heat source come directly in contact with the Tagine such as the robust flames of charcoal or wood fire, let the flames be as weak as potential, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid akin to water or oil for the sauce, make certain it’s not too sizzling to protect the Tagine. When cooking on the stove, don’t overlook to make use of gas/electric stove diffuser to protect your pot from cracking. Additionally, make certain to position the pot in a cold oven.
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