What is a Tagine Pot?
First, it’s necessary to note that Tagine refers to each the cooking pot and the dish inside of it. The Tagine pot comes with a tall, cone-formed lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are mostly made with unglazed clay or terra-cotta. Nevertheless, other countries produce them using other materials akin to 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 in the pot with the lid on top of it. The natural wood charcoal produces a delicious aroma while slow cooking enhances the flavors. Tagine might be cooked at dwelling as well, and it could be either within the oven or on the stove.
How you can Cook with a Tagine Pot?
The dish often 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 best thing about cooking a Tagine is that it requires very little effort. After all, the pot does all the work by slowly cooking the mixture of meats, vegetables, and spices. Nonetheless, earlier than utilizing a Tagine as a cooking vessel, it’s extremely essential to comply with some essential steps to protect the pot from cracking because of the robust heat:
Rub all the pot and its lid, both internally and externally, with olive oil.
Activate the oven, put the pot and the lid inside of it and switch the heat to 150 for an hour or two.
Turn off the oven and let the Tagine pot and the lid cool.
It’s higher to let the Tagine just like that for a number of hours or up to a day in the event you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a sizzling surface, make positive that it’s not too hot. Make the heat low or a minimum of 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 involved with the Tagine such as the robust flames of charcoal or wood fire, let the flames be as weak as doable, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid such as water or oil for the sauce, make positive it’s not too scorching to protect the Tagine. When cooking on the stove, don’t neglect to make use of gas/electrical stove diffuser to protect your pot from cracking. Additionally, make certain to put the pot in a cold oven.
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