Cooking in a Tagine Pot

What is 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 principally made with unglazed clay or terra-cotta. Nonetheless, other international locations produce them using different materials corresponding to cast iron, steel, or ceramic. Although the clay-made ones are more popular.

The traditional heat supply for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed in the pot with the lid on high of it. The natural wood charcoal produces a delicious aroma while gradual cooking enhances the flavors. Tagine can be cooked at residence as well, and it will be either within 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.

The perfect 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 combination of meats, vegetables, and spices. However, before using a Tagine as a cooking vessel, it’s extremely essential to comply with some essential steps to protect the pot from cracking as a result of strong heat:

Rub the whole pot and its lid, both internally and externally, with olive oil.

Activate the oven, put the pot and the lid inside of it and turn the heat to a hundred and fifty for an hour or two.

Flip off the oven and let the Tagine pot and the lid cool.

It’s higher to let the Tagine just like that for a few hours or up to a day should you 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 not less than 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 touch with the Tagine such because the robust flames of charcoal or wood fire, let the flames be as weak as attainable, 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 overlook to make use of gas/electric stove diffuser to protect your pot from cracking. Also, make certain to place the pot in a cold oven.

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