Like most slow-cooking strategies, making a tagine is simple and requires very little work from the cook – the pot does it all! Comply with these tagine cooking tips.
Just thinking of Moroccan food conjures thoughts of spicy, gradual-cooked meat dishes cooked gently in one magical pot: a tagine.
The word tagine refers to both the conical-shaped dish and the meals that’s cooked inside it, which is usually a blend of scrumptious sweet and savoury flavours. Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At residence it’s cooked slowly in the oven or on the stovetop.
How does a tagine work
There are various types of tagines, but they all work the identical way. The conical lid permits steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist.
Different types of tagines
Some tagines are designed for the oven or stovetop, while others are merely used as ornamental serving dishes. Traditionally, tagines are made from earthenware, however these require special care, so for comfort many cooks choose tagines made from metal or flameproof glazed ceramic.
What is a tagine recipe
A tagine recipe is a type of slow-cooked recipe that uses one pot, known as a ‘tagine’. Commonly featuring candy and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.
Tagine know-how
Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook – the pot does it all! Follow these tips.
Getting began: Bring the tagine to room temperature before cooking – for those who place a cold tagine, particularly an unglazed earthenware tagine, on a hot 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 leave it to cook on the stovetop. Since the tagine creates steam as it cooks, you don’t must add an excessive amount of 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 base is scorching so protect your table.
Tagine different: You possibly can make a tagine even in case 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 utilize them over gas flames, electric parts and even in 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 allow for air circulation and prevent a build up of flavours.
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