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-shaped lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are mostly made with unglazed clay or terra-cotta. However, other international locations produce them utilizing other materials equivalent to cast iron, steel, or ceramic. Though the clay-made ones are more popular.
The traditional heat supply 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 sluggish cooking enhances the flavors. Tagine could be cooked at dwelling as well, and it can be either within the oven or on the stove.
How one can 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 most effective thing about cooking a Tagine is that it requires very little effort. After all, the pot does all the work by slowly cooking the combination of meats, vegetables, and spices. Nevertheless, earlier than utilizing a Tagine as a cooking vessel, it’s extremely necessary to observe some crucial steps to protect the pot from cracking because of the sturdy 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 150 for an hour or two.
Turn off the oven and let the Tagine pot and the lid cool.
It’s better to let the Tagine just like that for a number of hours or up to a day for those who can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a hot 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 dangerous to Tagines, particularly the ones made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat supply come directly in contact 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 sure it’s not too sizzling to protect the Tagine. When cooking on the stove, don’t neglect to use gas/electrical stove diffuser to protect your pot from cracking. Additionally, make positive to position the pot in a cold oven.
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