Like most slow-cooking methods, making a tagine is simple and requires very little work from the cook – the pot does it all! Observe these tagine cooking tips.
Just thinking of Moroccan meals conjures thoughts of spicy, slow-cooked meat dishes cooked gently in a single magical pot: a tagine.
The word tagine refers to both the conical-shaped dish and the food that’s cooked inside it, which is usually a mix 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 home it’s cooked slowly within 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 allows steam to flow into throughout cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping meals moist.
Completely different types of tagines
Some tagines are designed for the oven or stoveprime, while others are merely used as decorative serving dishes. Traditionally, tagines are made from earthenware, however these require special care, so for comfort many cooks desire tagines made from metal or flameproof glazed ceramic.
What’s a tagine recipe
A tagine recipe is a type of sluggish-cooked recipe that uses one pot, known as a ‘tagine’. Commonly featuring sweet and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.
Like most gradual-cooking strategies, making a tagine is simple and requires very little work from the cook – the pot does it all! Follow these tips.
Getting began: Convey the tagine to room temperature before cooking – for those who 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 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 beauty of the tagine is that it’s an awesome serving dish, too. Just keep in mind the bottom is scorching so protect your table.
Tagine different: You’ll be able to make a tagine even if you happen to don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
Never put a tagine within the dishwasher – always hand wash your tagine after use.
Traditionally, tagines would be cooked over coals or open flame, but you should use them over gas flames, electric parts or even in the oven.
When heated, the ceramic expands slightly, typically creating small, thin cracks within 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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