First, it’s essential 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 principally made with unglazed clay or terra-cotta. Nonetheless, other countries produce them using other supplies akin to cast iron, metal, or ceramic. Although the clay-made ones are more popular.
Tagine pots, like another kitchen software, is available in totally different sizes. Small size is suitable for 1 or 2 people while a medium size can serve a small family. Giant size is big sufficient to feed up to 6 individuals or more.
The traditional heat supply for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed in the pot with the lid on prime of it. The natural wood charcoal produces a delicious aroma while sluggish cooking enhances the flavors. Tagine can be cooked at residence as well, and it might be either in the oven or on the stove.
How 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 perfect 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 vital 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.
Turn on the oven, put the pot and the lid inside of it and switch the heat to one hundred fifty for an hour or two.
Turn off the oven and let the Tagine pot and the lid cool.
It’s better to let the Tagine just like that for a couple of hours or as much as a day for those who 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 not less than medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, especially those made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat supply come directly in contact with the Tagine such as 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 such as water or oil for the sauce, make sure it’s not too sizzling to protect the Tagine. When cooking on the stove, don’t forget to make use of gas/electric stove diffuser to protect your pot from cracking. Additionally, make positive to position the pot in a cold oven.
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