Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook – the pot does it all! Follow these tagine cooking tips.
Just thinking of Moroccan meals conjures ideas of spicy, slow-cooked meat dishes cooked gently in one magical pot: a tagine.
The word tagine refers to each the conical-shaped dish and the food that’s cooked inside it, which is often a mix of delicious candy and savoury flavours. Traditionally the ingredients have been 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 within the oven or on the stovetop.
How does a tagine work
There are lots of types of tagines, however they all work the same way. The conical lid permits steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping meals moist.
Totally different types of tagines
Some tagines are designed for the oven or stoveprime, while others are simply used as ornamental serving dishes. Traditionally, tagines are made from earthenware, but these require particular care, so for convenience many cooks want tagines made from metal or flameproof glazed ceramic.
What is a tagine recipe
A tagine recipe is a type of gradual-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 Center East and North Africa.
Like most gradual-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 – in case 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 in the oven or go away it to cook on the stovetop. Because the tagine creates steam as it cooks, you don’t have to add an excessive amount of liquid to the dish.
Serving: The great thing about the tagine is that it’s an excellent serving dish, too. Just keep in mind the base is scorching so protect your table.
Tagine various: You can make a tagine even when you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
Never put a tagine in 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, electric parts and even in the oven.
When heated, the ceramic expands slightly, generally creating small, thin cracks within 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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