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Cooking in a Tagine Pot

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 mostly made with unglazed clay or terra-cotta. Nevertheless, different countries produce them using other materials akin to cast iron, steel, or ceramic. Although the clay-made ones are more popular.

Tagine pots, like every other kitchen tool, comes in completely different sizes. Small dimension is suitable for 1 or 2 individuals while a medium dimension can serve a small family. Massive size is big sufficient to feed up to 6 folks or more.

The traditional heat supply for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed within the pot with the lid on top of it. The natural wood charcoal produces a scrumptious aroma while gradual cooking enhances the flavors. Tagine can be cooked at dwelling as well, and it can be either within the oven or on the stove.

Tips on how to Cook with a Tagine Pot?

The dish normally 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 the work by slowly cooking the combination of meats, vegetables, and spices. Nevertheless, before using a Tagine as a cooking vessel, it’s extremely essential to observe some crucial steps to protect the pot from cracking due to the robust heat:

Rub the complete pot and its lid, both internally and externally, with olive oil.

Activate the oven, put the pot and the lid inside of it and switch the heat to one hundred fifty for an hour or two.

Flip off the oven and let the Tagine pot and the lid cool.

It’s higher to let the Tagine just like that for a number of hours or up to a day should you can wait. After that, you’re all set for a remarkable dish!

When laying the Tagine on a scorching surface, make positive that it’s not too hot. Make the heat low or at the very least medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, particularly those made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat source come directly involved with the Tagine such because the robust flames of charcoal or wood fire, let the flames be as weak as potential, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid reminiscent of water or oil for the sauce, make positive it’s not too scorching 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 sure to position the pot in a cold oven.