Cooking in a Tagine Pot
First, it’s important 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 largely made with unglazed clay or terra-cotta. However, other international locations produce them utilizing different supplies reminiscent of cast iron, steel, or ceramic. Though the clay-made ones are more popular.
Tagine pots, like some other kitchen instrument, is available in totally different sizes. Small size is suitable for 1 or 2 people while a medium measurement can serve a small family. Large measurement is big sufficient to feed up to 6 people or more.
The traditional heat supply 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 scrumptious aroma while gradual cooking enhances the flavors. Tagine will be cooked at residence as well, and it may be either within the oven or on the stove.
How one can Cook with a Tagine Pot?
The dish usually 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 perfect 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, before utilizing a Tagine as a cooking vessel, it’s extraordinarily important to follow some crucial steps to protect the pot from cracking as a result of strong heat:
Rub the 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 turn 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 higher to let the Tagine just like that for a couple of hours or as much as a day when you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a scorching surface, make positive 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 scorching or too cold surfaces can make them crack. Don’t let the heat supply come directly in contact with the Tagine such as the robust flames of charcoal or wood fire, let the flames be as weak as attainable, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid corresponding to water or oil for the sauce, make certain it’s not too scorching to protect the Tagine. When cooking on the stove, don’t neglect to make use of gas/electric stove diffuser to protect your pot from cracking. Also, make certain to place the pot in a cold oven.
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