What is a Tagine Pot?

First, it’s important 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 principally made with unglazed clay or terra-cotta. Nonetheless, different nations produce them using other materials resembling 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 sluggish cooking enhances the flavors. Tagine could be cooked at residence as well, and it could be either within the oven or on the stove.

The way 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 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 combination of meats, vegetables, and spices. Nonetheless, before utilizing a Tagine as a cooking vessel, it’s extraordinarily vital to comply with some crucial steps to protect the pot from cracking as a result of sturdy heat:

Rub the 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 switch the heat to one hundred fifty 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 a number of hours or up to a day in case 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 at the least medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, especially those made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat source come directly in touch with the Tagine such because the sturdy 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 corresponding 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 neglect to make use of gas/electric stove diffuser to protect your pot from cracking. Additionally, make sure to place the pot in a cold oven.

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