First, it’s necessary to note that Tagine refers to both 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 principally made with unglazed clay or terra-cotta. Nonetheless, different countries produce them using different supplies akin to cast iron, steel, or ceramic. Although the clay-made ones are more popular.
Tagine pots, like any other kitchen device, is available in totally different sizes. Small size is suitable for 1 or 2 people while a medium measurement can serve a small family. Massive size is big enough to feed as much as 6 people or more.
The traditional heat supply for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed within the pot with the lid on top of it. The natural wood charcoal produces a delicious aroma while gradual cooking enhances the flavors. Tagine may be cooked at dwelling as well, and it will be either in the oven or on the stove.
Tips on how 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.
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, before using a Tagine as a cooking vessel, it’s extremely necessary to comply with some crucial steps to protect the pot from cracking due to the strong heat:
Rub all the pot and its lid, both 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.
Turn 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 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 a minimum of medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, especially the ones made with clay. Too sizzling or too cold surfaces can make them crack. Don’t let the heat supply come directly involved with the Tagine such because the robust 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 resembling water or oil for the sauce, make positive 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. Additionally, make sure to put the pot in a cold oven.
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