Cooking in a Tagine Pot

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What is 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-shaped lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are mostly made with unglazed clay or terra-cotta. However, other countries produce them utilizing different materials equivalent to forged iron, metal, or ceramic. Although the clay-made ones are more popular.

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 delicious aroma while gradual cooking enhances the flavors. Tagine might be cooked at house as well, and it could be either in 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.

One of the 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, earlier than utilizing a Tagine as a cooking vessel, it’s extremely important to observe some essential steps to protect the pot from cracking because of the sturdy heat:

Rub the complete pot and its lid, each internally and externally, with olive oil.
Activate the oven, put the pot and the lid inside of it and switch the heat to 150 for an hour or two.
Flip 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 when you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a sizzling surface, make sure that it’s not too hot. Make the heat low or at least medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, particularly the ones made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat source come directly involved with the Tagine such as the strong 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 similar to 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. Additionally, make certain to position the pot in a cold oven.

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