Like most gradual-cooking methods, making a tagine is simple and requires very little work from the cook – the pot does it all! Follow these tagine cooking tips.
Just thinking of Moroccan food conjures thoughts of spicy, sluggish-cooked meat dishes cooked gently in one magical pot: a tagine.
The word tagine refers to both the conical-formed dish and the food that’s cooked inside it, which is usually a mix of scrumptious candy and savoury flavours. Traditionally the ingredients had been packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At dwelling it’s cooked slowly within the oven or on the stovetop.
How does a tagine work
There are various types of tagines, however they all work the same way. The conical lid allows steam to circulate throughout cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping meals moist.
Totally different types of tagines
Some tagines are designed for the oven or stovehigh, while others are merely used as decorative serving dishes. Traditionally, tagines are made from earthenware, however these require particular care, so for comfort many cooks choose tagines made from metal or flameproof glazed ceramic.
What’s a tagine recipe
A tagine recipe is a type of gradual-cooked recipe that uses one pot, known as a ‘tagine’. Commonly that includes candy and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.
Tagine know-how
Like most sluggish-cooking strategies, making a tagine is straightforward and requires very little work from the cook – the pot does it all! Observe these tips.
Getting started: Bring the tagine to room temperature before cooking – if you happen to place a cold tagine, especially an unglazed earthenware tagine, on a scorching surface it can crack.
Adding the ingredients: Lightly cook the onion and spices. Add the meat and pour over the liquid, then cover with the lid. Place within the oven or go away it to cook on the stovetop. For the reason that tagine creates steam as it cooks, you don’t have to add too much liquid to the dish.
Serving: The great thing about the tagine is that it’s an amazing serving dish, too. Just keep in mind the bottom is hot so protect your table.
Tagine various: You’ll be able to make a tagine even should you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
Tagine ideas
Never put a tagine in the dishwasher – always hand wash your tagine after use.
Traditionally, tagines could be cooked over coals or open flame, however you should use them over gas flames, electrical parts and even within the oven.
When heated, the ceramic expands slightly, generally creating small, thin cracks in the glaze. This is fine as it will improve the tagine’s resistance to temperature changes.
Store your tagine with the lid slightly ajar to permit for air circulation and forestall a build up of flavours.
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