Like most gradual-cooking strategies, making a tagine is easy and requires very little work from the cook – the pot does it all! Observe these tagine cooking tips.
Just thinking of Moroccan food conjures thoughts 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 food that’s cooked inside it, which is normally a mix of scrumptious candy and savoury flavours. Traditionally the ingredients had been packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At residence it’s cooked slowly within the oven or on the stovetop.
How does a tagine work
There are a lot of types of tagines, however they all work the identical way. The conical lid permits steam to circulate throughout 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, but these require special care, so for convenience many cooks want tagines made from metal or flameproof glazed ceramic.
What’s a tagine recipe
A tagine recipe is a type of gradual-cooked recipe that makes use of one pot, known as a ‘tagine’. Commonly featuring sweet and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.
Like most sluggish-cooking methods, making a tagine is simple and requires very little work from the cook – the pot does it all! Follow these tips.
Getting started: Bring the tagine to room temperature before cooking – in case you place a cold tagine, particularly 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 depart it to cook on the stovetop. Because the tagine creates steam as it cooks, you don’t need to add an excessive amount of liquid to the dish.
Serving: The great thing about the tagine is that it’s a fantastic serving dish, too. Just remember the base is hot so protect your table.
Tagine alternative: You possibly can make a tagine even if you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
By no means put a tagine in the dishwasher – always hand wash your tagine after use.
Traditionally, tagines could be cooked over coals or open flame, but you need to use them over gas flames, electrical elements 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 permit for air circulation and stop a build up of flavours.
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