Cooking In A Tagine Pot
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Cooking In A Tagine Pot

Cooking In A Tagine Pot

What is 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-formed lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are mostly made with unglazed clay or terra-cotta. However, different nations produce them using other materials equivalent to cast iron, steel, 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 high of it. The natural wood charcoal produces a delicious aroma while gradual cooking enhances the flavors. Tagine can be cooked at dwelling as well, and it will be either in the oven or on the stove.

Learn 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.

One of the best thing about cooking a Tagine is that it requires very little effort. After all, the pot does all of the work by slowly cooking the combination of meats, vegetables, and spices. However, earlier than using a Tagine as a cooking vessel, it’s extraordinarily essential to follow some crucial steps to protect the pot from cracking due to the sturdy heat:

Rub the entire pot and its lid, both internally and externally, with olive oil.
Activate the oven, put the pot and the lid inside of it and turn the heat to 150 for an hour or two.
Flip off the oven and let the Tagine pot and the lid cool.
It’s higher to let the Tagine just like that for just a few hours or up to a day for those who can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a hot surface, make sure that it’s not too hot. Make the heat low or not less than medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, particularly those made with clay. Too scorching or too cold surfaces can make them crack. Don’t let the heat source come directly in touch with the Tagine such because the sturdy flames of charcoal or wood fire, let the flames be as weak as possible, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid akin to water or oil for the sauce, make positive it’s not too scorching to protect the Tagine. When cooking on the stove, don’t forget to use gas/electrical stove diffuser to protect your pot from cracking. Additionally, make sure to place the pot in a cold oven.

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