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Tips 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 were traditionally cooked. Though urban Moroccans could also be more inclined to make use of fashionable cookware comparable to pressure cookers when making stews, tagines are still favored by those that appreciate the distinctive, sluggish-cooked flavor that the clayware imparts to the food. In addition, tagines stay the cookware of choice in many rural areas as a matter of cultural norms.
Before a new tagine can be used, you should season it so it is strengthened to withstand moderate cooking temperatures. Once the tagine is seasoned, it is easy to use. But there's more to know―cooking in a tagine is completely different from cooking in a conventional pot in a number of ways.
Presentation
The tagine doubles as both a cooking vessel and a serving dish that keeps the food warm. Dishes served in a tagine are traditionally eaten communally; diners collect across the tagine and eat by hand, utilizing pieces of Moroccan bread to scoop up meat, vegetables, and sauce. Because you won't be stirring throughout the cooking, take care the way you arrange or layer ingredients for a lovely table presentation.
Cooking
Tagines are most frequently used on the stoveprime but may also be positioned within the oven. When cooking with a tagine on the stovetop, using a cheap 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 would not crack and break.
The tagine also needs to 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 crucial to take care of a simmer. Tagines may be used over small fires or in braziers over charcoal. It can be tricky to take care of an adequately low temperature. It is best to use a small quantity of charcoal or wood to ascertain a heat source and then periodically feed small handfuls of new fuel to keep the fire or embers burning. This way you will keep away from too high a heat.
Keep away from subjecting the tagine to extreme temperature changes, 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 sizzling tagine on a very 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 at the start, however this really is not vital when cooking in a tagine. You will notice that tagine recipes call for adding the vegetables and meats to the vessel at the very beginning. This is completely different from standard pot cooking, where vegetables are added only after the meat has already change into 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 folks, you will need 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 taste and its health benefits. These with dietary or health concerns can merely avoid the sauce when eating.
Less water is required when cooking in a tagine because the cone-shaped top condenses steam and returns it to the dish. In case you've erred by adding an excessive amount of water, reduce the liquids at the end of cooking right into a thick sauce because a watery sauce is just not desirable.
It can take some time to reduce a large quantity of liquid in a tagine. If the dish is otherwise finished, you may carefully pour the liquids right into a small pan to reduce quickly, then return the thickened sauce back to the tagine.
Have Persistence
When utilizing a tagine, persistence is required; let the tagine attain a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb could take up to 4 hours. Strive not to interrupt the cooking by steadily lifting the lid to check on the food; that is best 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 enough for cleaning your tagine. If necessary, you can use a very delicate soap however rinse additional well since you don't 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.
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