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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-shaped lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are largely made with unglazed clay or terra-cotta. Nonetheless, different countries produce them utilizing other supplies such as cast 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 top of it. The natural wood charcoal produces a scrumptious aroma while sluggish cooking enhances the flavors. Tagine may be cooked at home as well, and it could be either in the oven or on the stove.

Easy methods to 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 of the work by slowly cooking the combination of meats, vegetables, and spices. However, before utilizing a Tagine as a cooking vessel, it’s extraordinarily essential to follow some essential steps to protect the pot from cracking due to the sturdy 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.
Flip off the oven and let the Tagine pot and the lid cool.
It’s higher to let the Tagine just like that for a few hours or up to a day in case you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a sizzling surface, make sure that it’s not too hot. Make the heat low or at the least medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, especially the ones made with clay. Too scorching or too cold surfaces can make them crack. Don’t let the heat source come directly in contact with the Tagine such because the robust 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 similar to water or oil for the sauce, make certain it’s not too scorching to protect the Tagine. When cooking on the stove, don’t forget to use gas/electric stove diffuser to protect your pot from cracking. Also, make sure to place the pot in a cold oven.

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