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 largely made with unglazed clay or terra-cotta. Nonetheless, other international locations produce them utilizing other supplies 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 slow cooking enhances the flavors. Tagine may be cooked at home as well, and it may be either within the oven or on the stove.
Methods 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. However, earlier than using a Tagine as a cooking vessel, it’s extremely essential to comply with some crucial steps to protect the pot from cracking as a result of robust heat:
Rub the whole pot and its lid, each 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 as much as 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 positive that it’s not too hot. Make the heat low or not less than medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, especially the ones made with clay. Too sizzling 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 akin to water or oil for the sauce, make positive it’s not too scorching 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. Also, make positive to place the pot in a cold oven.
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