Like most sluggish-cooking strategies, making a tagine is straightforward and requires very little work from the cook – the pot does it all! Comply with these tagine cooking tips.
Just thinking of Moroccan food conjures thoughts of spicy, sluggish-cooked meat dishes cooked gently in one magical pot: a tagine.
The word tagine refers to both the conical-formed dish and the food that’s cooked inside it, which is often a mix of scrumptious sweet and savoury flavours. Traditionally the ingredients had been packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At house it’s cooked slowly within the oven or on the stovetop.
How does a tagine work
There are lots of types of tagines, but all of them work the same way. The conical lid allows steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping meals moist.
Different types of tagines
Some tagines are designed for the oven or stovehigh, while others are simply used as decorative serving dishes. Traditionally, tagines are made from earthenware, but these require special care, so for comfort many cooks want tagines made from metal or flameproof glazed ceramic.
What is a tagine recipe
A tagine recipe is a type of slow-cooked recipe that uses one pot, known as a ‘tagine’. Commonly featuring candy and spicy flavours, tagine recipes traditionally hail from the Center East and North Africa.
Like most slow-cooking methods, making a tagine is straightforward and requires very little work from the cook – the pot does it all! Comply with these tips.
Getting started: Carry the tagine to room temperature before cooking – if you happen to place a cold tagine, especially an unglazed earthenware tagine, on a sizzling surface it can crack.
Adding the ingredients: Lightly cook the onion and spices. Add the meat and pour over the liquid, then cover with the lid. Place within the oven or leave it to cook on the stovetop. For the reason that tagine creates steam as it cooks, you don’t have to add too much liquid to the dish.
Serving: The great thing about the tagine is that it’s a fantastic serving dish, too. Just keep in mind the base is hot so protect your table.
Tagine various: You possibly can make a tagine even when you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
By no means put a tagine in the dishwasher – always hand wash your tagine after use.
Traditionally, tagines would be cooked over coals or open flame, however you need to use them over gas flames, electric parts and even within the oven.
When heated, the ceramic expands slightly, typically creating small, thin cracks in the glaze. This is fine as it will improve the tagine’s resistance to temperature changes.
Store your tagine with the lid slightly ajar to allow for air circulation and prevent a build up of flavours.
If you loved this posting and you would like to obtain a lot more details regarding Aardewerk tajine kindly go to our own webpage.