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Suggestions for Cooking in a Moroccan Tagine

Many Moroccan dishes take their name from a tagine, which is the clay or ceramic vessel in which they had been traditionally cooked. Although urban Moroccans could also be more inclined to make use of fashionable cookware akin to pressure cookers when making stews, tagines are still favored by those who admire the distinctive, sluggish-cooked taste that the clayware imparts to the food. In addition, tagines remain the cookware of alternative in many rural areas as a matter of cultural norms.

Before a new tagine can be utilized, you need to season it so it is strengthened to withstand moderate cooking temperatures. Once the tagine is seasoned, it is easy to use. However there's more to know―cooking in a tagine is totally different from cooking in a standard pot in a number of ways.

Presentation

The tagine doubles as each a cooking vessel and a serving dish that keeps the food warm. Dishes served in a tagine are traditionally eaten communally; diners gather across the tagine and eat by hand, utilizing items of Moroccan bread to scoop up meat, vegetables, and sauce. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a fantastic table presentation.

Cooking

Tagines are most often used on the stoveprime however may also be positioned within the oven. When cooking with a tagine on the stovetop, the use of an inexpensive diffuser between the tagine and the heat supply is essential. A diffuser is a flat metal paddle that sits between the burner and the tagine and, because the name says, diffuses the heat so the ceramic doesn't crack and break.

The tagine should also only be used over low or medium-low heat to keep away from damaging the tagine or scorching the food; use only as a lot heat as needed to keep up a simmer. Tagines can also be used over small fires or in braziers over charcoal. It can be tricky to maintain an adequately low temperature. It's best to use a small quantity of charcoal or wood to determine a heat supply and then periodically feed small handfuls of new fuel to keep the fire or embers burning. This way you may avoid too high a heat.

Keep away from subjecting the tagine to extreme temperature adjustments, which can cause the tagine to crack. Do not, for instance, add very popular liquids to a cold tagine (and vice versa), and don't set a scorching tagine on a really cold surface. Should you use a clay or ceramic tagine in an oven, place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325 to 350 F.

Some recipes might call for browning the meat firstly, but this really isn't vital when cooking in a tagine. You will discover that tagine recipes call for adding the vegetables and meats to the vessel on the very beginning. This is completely different from conventional pot cooking, the place vegetables are added only after the meat has already grow to be tender.

Liquids

Oil is essential to tagine cooking; do not be overly cautious in using it or you'll end up with watery sauce or probably scorched ingredients. In most recipes for 4 to six people, you will want between 1/4 to 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Select olive oil for the most effective flavor and its health benefits. These with dietary or health issues can simply avoid the sauce when eating.

Less water is required when cooking in a tagine because the cone-shaped high condenses steam and returns it to the dish. If you've erred by adding an excessive amount of water, reduce the liquids on the finish of cooking into a thick sauce because a watery sauce is not desirable.

It may well take a while to reduce a big volume of liquid in a tagine. If the dish is otherwise finished, you'll be able to carefully pour the liquids right into a small pan to reduce quickly, then return the thickened sauce back to the tagine.

Have Endurance

When using a tagine, endurance is required; let the tagine reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb might take as much as four hours. Strive not to interrupt the cooking by steadily lifting the lid to check on the food; that is finest left toward the end of cooking while you add ingredients or check on the level of liquids.

Cleaning

Hot water and baking soda (or salt) are normally sufficient for cleaning your tagine. If mandatory, you can use a very mild cleaning soap however rinse additional well since you do not need the unglazed clay to absorb a soapy taste. Pat dry and rub the inside surfaces of the tagine with olive oil before storing it.