Cooking In A Tagine Pot

Cooking In A Tagine Pot

First, it’s essential 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. However, other countries produce them using other materials such as cast iron, steel, or ceramic. Though the clay-made ones are more popular.

Tagine pots, like any other kitchen instrument, comes in totally different sizes. Small dimension is suitable for 1 or 2 people while a medium measurement can serve a small family. Massive dimension is big sufficient 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 prime of it. The natural wood charcoal produces a scrumptious aroma while gradual cooking enhances the flavors. Tagine might be cooked at residence as well, and it might be either in the oven or on the stove.

The way to 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.

One of the best thing about cooking a Tagine is that it requires very little effort. After all, the pot does all of the work by slowly cooking the combination of meats, vegetables, and spices. Nonetheless, earlier than using a Tagine as a cooking vessel, it’s extremely necessary to comply with some essential steps to protect the pot from cracking as a result of robust heat:

Rub all the 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 150 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 as much as 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 sure that it’s not too hot. Make the heat low or at the very least medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, particularly those made with clay. Too sizzling or too cold surfaces can make them crack. Don’t let the heat supply come directly in contact with the Tagine such because the robust flames of charcoal or wood fire, let the flames be as weak as doable, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid reminiscent of water or oil for the sauce, make positive 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. Also, make positive to put the pot in a cold oven.

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