What’s a Tagine Pot?
First, it’s important to note that Tagine refers to both 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 largely made with unglazed clay or terra-cotta. However, different countries produce them utilizing different supplies such as cast iron, steel, 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 in the pot with the lid on top of it. The natural wood charcoal produces a scrumptious aroma while gradual cooking enhances the flavors. Tagine might be cooked at dwelling as well, and it will be either in the oven or on the stove.
The best way to Cook with a Tagine Pot?
The dish normally 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 of the work by slowly cooking the mixture of meats, vegetables, and spices. However, before using a Tagine as a cooking vessel, it’s extremely vital to observe some crucial steps to protect the pot from cracking as a result of sturdy heat:
Rub all the 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.
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 number of hours or up to a day if you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a hot surface, make positive that it’s not too hot. Make the heat low or at least medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, particularly the ones 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 as the sturdy 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 hot 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 certain to place the pot in a cold oven.
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