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The Right Way To Cook With A Tagine

The Right Way To Cook With A Tagine

Like most slow-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 each the conical-formed dish and the meals that’s cooked inside it, which is usually a mix of delicious sweet 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 dwelling it’s cooked slowly in the oven or on the stovetop.

How does a tagine work

There are various types of tagines, but all of them work the identical way. The conical lid allows steam to circulate 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 stovetop, while others are merely used as ornamental serving dishes. Traditionally, tagines are made from earthenware, but these require particular 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 featuring candy and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.

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

Getting began: Convey the tagine to room temperature earlier than cooking – in the event you place a cold tagine, especially an unglazed earthenware tagine, on a sizzling 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 in the oven or leave it to cook on the stovetop. Because the tagine creates steam as it cooks, you don’t must add too much liquid to the dish.

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

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

Tagine tips
Never put a tagine within the dishwasher – always hand wash your tagine after use.
Traditionally, tagines can be cooked over coals or open flame, however you can use them over gas flames, electrical elements or even in the oven.
When heated, the ceramic expands slightly, generally 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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