Cooking In A Tagine Pot

Cooking In A Tagine Pot

First, it’s vital to note that Tagine refers to each 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 mostly made with unglazed clay or terra-cotta. Nonetheless, other nations produce them using other supplies such as forged iron, metal, or ceramic. Although the clay-made ones are more popular.

Tagine pots, like any other kitchen device, comes in completely different sizes. Small size is suitable for 1 or 2 people while a medium dimension can serve a small family. Giant dimension is big sufficient to feed as much as 6 people 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 high of it. The natural wood charcoal produces a scrumptious aroma while sluggish cooking enhances the flavors. Tagine could be cooked at home as well, and it will be either within the oven or on the stove.

How to Cook with a Tagine Pot?
The dish often 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. Nonetheless, before utilizing a Tagine as a cooking vessel, it’s extraordinarily important to follow some essential steps to protect the pot from cracking because of the sturdy heat:

Rub your entire 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 150 for an hour or two.
Flip off the oven and let the Tagine pot and the lid cool.
It’s higher to let the Tagine just like that for a few hours or as much as a day if you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a sizzling surface, make certain that it’s not too hot. Make the heat low or not less than medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, especially the ones 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 strong 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 positive it’s not too hot to protect the Tagine. When cooking on the stove, don’t forget to use gas/electric stove diffuser to protect your pot from cracking. Also, make positive to place the pot in a cold oven.

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