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How To Cook With A Tagine

How To Cook With A Tagine

Like most sluggish-cooking strategies, making a tagine is straightforward and requires very little work from the cook - the pot does it all! Observe these tagine cooking tips.

Just thinking of Moroccan food conjures ideas of spicy, gradual-cooked meat dishes cooked gently in a single magical pot: a tagine.

The word tagine refers to both the conical-shaped dish and the meals that’s cooked inside it, which is usually a blend of delicious candy 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 in the oven or on the stovetop.

How does a tagine work

There are many types of tagines, but they all work the same way. The conical lid permits steam to flow into during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist.

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 choose tagines made from metal or flameproof glazed ceramic.

What is a tagine recipe

A tagine recipe is a type of sluggish-cooked recipe that makes use of one pot, known as a ‘tagine’. Commonly that includes candy and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.

Tagine know-how
Like most slow-cooking methods, making a tagine is straightforward and requires very little work from the cook – the pot does it all! Comply with these tips.

Getting started: Bring the tagine to room temperature before cooking – when you 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 go away it to cook on the stovetop. For the reason that tagine creates steam as it cooks, you don’t have to add an excessive amount of liquid to the dish.

Serving: The fantastic thing about the tagine is that it’s an excellent serving dish, too. Just keep in mind the base is hot so protect your table.

Tagine different: You can make a tagine even should you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.

Tagine ideas
Never put a tagine within the dishwasher – always hand wash your tagine after use.
Traditionally, tagines can be cooked over coals or open flame, but you should utilize them over gas flames, electrical parts and even within the oven.
When heated, the ceramic expands slightly, sometimes creating small, thin cracks in 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 stop a build up of flavours.

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