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Cooking in a Tagine Pot
First, it’s important 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 largely made with unglazed clay or terra-cotta. Nonetheless, other countries produce them utilizing other materials corresponding to forged iron, metal, or ceramic. Though the clay-made ones are more popular.
Tagine pots, like any other kitchen tool, is available in completely different sizes. Small dimension is suitable for 1 or 2 folks while a medium measurement can serve a small family. Massive measurement is big sufficient to feed as much as 6 individuals or more.
The traditional heat supply 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 scrumptious aroma while slow cooking enhances the flavors. Tagine could be cooked at home as well, and it will be either within the oven or on the stove.
The right way to Cook with a Tagine Pot?
The dish usually 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 of the work by slowly cooking the combination of meats, vegetables, and spices. Nonetheless, before using a Tagine as a cooking vessel, it’s extremely important to follow some crucial steps to protect the pot from cracking as a result of strong heat:
Rub all the pot and its lid, each 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 better to let the Tagine just like that for a number of hours or as much as a day if you happen to 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 a minimum of medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, particularly the ones made with clay. Too sizzling or too cold surfaces can make them crack. Don’t let the heat source come directly in contact with the Tagine such because the strong 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 reminiscent of 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/electric stove diffuser to protect your pot from cracking. Also, make positive to place the pot in a cold oven.
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