Like most slow-cooking methods, making a tagine is straightforward and requires very little work from the cook – the pot does it all! Observe these tagine cooking tips.
Just thinking of Moroccan meals conjures ideas of spicy, gradual-cooked meat dishes cooked gently in a single magical pot: a tagine.
The word tagine refers to each the conical-formed dish and the food that’s cooked inside it, which is usually a blend 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 home it’s cooked slowly in the oven or on the stovetop.
How does a tagine work
There are numerous types of tagines, however all of them work the identical way. The conical lid permits steam to flow into throughout cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping meals moist.
Different types of tagines
Some tagines are designed for the oven or stovehigh, while others are simply used as decorative serving dishes. Traditionally, tagines are made from earthenware, however these require particular care, so for comfort many cooks want tagines made from metal or flameproof glazed ceramic.
What’s a tagine recipe
A tagine recipe is a type of sluggish-cooked recipe that makes use of one pot, known as a ‘tagine’. Commonly featuring sweet 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! Comply with these tips.
Getting started: Bring the tagine to room temperature before cooking – if you place a cold tagine, especially 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 go away it to cook on the stovetop. Because the tagine creates steam as it cooks, you don’t have to add an excessive amount of liquid to the dish.
Serving: The great thing about the tagine is that it’s a terrific serving dish, too. Just keep in mind the base is hot so protect your table.
Tagine different: You’ll be able to make a tagine even when you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
Tagine suggestions
Never put a tagine in the dishwasher – always hand wash your tagine after use.
Traditionally, tagines would be cooked over coals or open flame, but you should utilize them over gas flames, electrical parts or 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 allow for air circulation and forestall a build up of flavours.
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