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 principally made with unglazed clay or terra-cotta. Nonetheless, other countries produce them using other materials reminiscent of cast iron, metal, or ceramic. Though the clay-made ones are more popular.
Tagine pots, like any other kitchen tool, is available in totally different sizes. Small size is suitable for 1 or 2 folks while a medium dimension can serve a small family. Giant dimension is big enough to feed as much as 6 individuals 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 top of it. The natural wood charcoal produces a delicious aroma while sluggish cooking enhances the flavors. Tagine may be cooked at house as well, and it may be either in the oven or on the stove.
Tips on 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.
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, before utilizing a Tagine as a cooking vessel, it’s extraordinarily vital to observe some essential steps to protect the pot from cracking because of the sturdy heat:
Rub your complete 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 a hundred and fifty for an hour or two.
Turn off the oven and let the Tagine pot and the lid cool.
It’s higher to let the Tagine just like that for a couple of hours or up to a day in the event you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a hot surface, make certain that it’s not too hot. Make the heat low or no less than medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, particularly those 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 robust flames of charcoal or wood fire, let the flames be as weak as potential, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid reminiscent of 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 use gas/electric stove diffuser to protect your pot from cracking. Additionally, make sure to position the pot in a cold oven.
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