Cooking In A Tagine Pot

Cooking In A Tagine Pot

What's a Tagine Pot?
First, it’s vital to note that Tagine refers to each the cooking pot and the dish inside of it. The Tagine pot comes with a tall, cone-shaped lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are largely made with unglazed clay or terra-cotta. Nevertheless, other international locations produce them utilizing other supplies corresponding to forged iron, metal, or ceramic. Although the clay-made ones are more popular.

The traditional heat source for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed within the pot with the lid on prime of it. The natural wood charcoal produces a delicious aroma while slow cooking enhances the flavors. Tagine might be cooked at house as well, and it may be either in the oven or on the stove.

Find out how to Cook with a Tagine Pot?
The dish normally 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 most effective thing about cooking a Tagine is that it requires very little effort. After all, the pot does all the work by slowly cooking the combination of meats, vegetables, and spices. Nevertheless, earlier than using a Tagine as a cooking vessel, it’s extraordinarily necessary to follow some essential steps to protect the pot from cracking due to the sturdy heat:

Rub the whole pot and its lid, each internally and externally, with olive oil.
Activate the oven, put the pot and the lid inside of it and switch the heat to one hundred fifty for an hour or two.
Flip off the oven and let the Tagine pot and the lid cool.
It’s better to let the Tagine just like that for a few hours or as much as 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 hot 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 attainable, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid comparable to water or oil for the sauce, make sure it’s not too hot to protect the Tagine. When cooking on the stove, don’t overlook to make use of gas/electrical stove diffuser to protect your pot from cracking. Also, make certain to put the pot in a cold oven.

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