What’s a Tagine Pot?
First, it’s essential to note that Tagine refers to both 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 principally made with unglazed clay or terra-cotta. However, different international locations produce them utilizing other supplies reminiscent of forged iron, steel, or ceramic. Though 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 sluggish cooking enhances the flavors. Tagine could be cooked at home as well, and it might be either in the oven or on the stove.
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 most effective 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. Nevertheless, earlier than using a Tagine as a cooking vessel, it’s extraordinarily important to comply with some crucial steps to protect the pot from cracking as a result of robust heat:
Rub all the 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 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 better to let the Tagine just like that for a few 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 scorching surface, make sure 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, particularly those made with clay. Too sizzling or too cold surfaces can make them crack. Don’t let the heat supply come directly in touch with the Tagine such because the strong 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 equivalent to water or oil for the sauce, make sure it’s not too hot to protect the Tagine. When cooking on the stove, don’t overlook to make use of gas/electrical stove diffuser to protect your pot from cracking. Also, make certain to put the pot in a cold oven.
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