Cooking In A Tagine Pot

Cooking In A Tagine Pot

First, it’s essential 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. Nonetheless, other countries produce them utilizing other supplies resembling forged iron, steel, or ceramic. Though the clay-made ones are more popular.

Tagine pots, like another kitchen software, comes in different sizes. Small dimension is suitable for 1 or 2 people while a medium dimension can serve a small family. Massive measurement 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 prime of it. The natural wood charcoal produces a delicious aroma while slow cooking enhances the flavors. Tagine will be cooked at home as well, and it could be either in the oven or on the stove.

Easy methods 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 perfect 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 extremely important to follow some essential steps to protect the pot from cracking because of the strong heat:

Rub the entire pot and its lid, both internally and externally, with olive oil.
Turn on 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 few 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 no less than medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, especially those made with clay. Too sizzling or too cold surfaces can make them crack. Don’t let the heat source come directly in contact with the Tagine such because the robust flames of charcoal or wood fire, let the flames be as weak as doable, 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 certain it’s not too sizzling to protect the Tagine. When cooking on the stove, don’t forget to use gas/electric stove diffuser to protect your pot from cracking. Additionally, make positive to position the pot in a cold oven.

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