Cooking In A Tagine Pot

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 mostly made with unglazed clay or terra-cotta. Nevertheless, different nations produce them utilizing different materials similar to forged iron, metal, or ceramic. Although the clay-made ones are more popular.

Tagine pots, like some other kitchen tool, comes in different sizes. Small measurement is suitable for 1 or 2 individuals while a medium dimension can serve a small family. Giant dimension is big enough to feed up to 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 scrumptious aroma while gradual cooking enhances the flavors. Tagine can be cooked at residence as well, and it can be either in 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.

One of the best thing about cooking a Tagine is that it requires very little effort. After all, the pot does all of the work by slowly cooking the mixture of meats, vegetables, and spices. Nevertheless, before using a Tagine as a cooking vessel, it’s extremely important to comply with some crucial steps to protect the pot from cracking due to the strong heat:

Rub your entire 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 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 as much as a day for those who 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 the very least medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, especially the ones made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat supply come directly involved with the Tagine such as the strong 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 resembling water or oil for the sauce, make positive it’s not too hot to protect the Tagine. When cooking on the stove, don’t forget to make use of gas/electric stove diffuser to protect your pot from cracking. Additionally, make certain to put the pot in a cold oven.

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