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Before a new tagine can be utilized, you have to season it so it is strengthened to withstand moderate cooking temperatures. As soon as 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 conventional pot in a number of ways.


The tagine doubles as each a cooking vessel and a serving dish that keeps the meals warm. Dishes served in a tagine are traditionally eaten communally; diners collect 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 in the course of the cooking, take care how you arrange or layer ingredients for a good looking table presentation.


Tagines are most often used on the stoveprime however can also be placed within the oven. When cooking with a tagine on the stovetop, using a reasonable diffuser between the tagine and the heat source is essential. A diffuser is a flat metal paddle that sits between the burner and the tagine and, as the name says, diffuses the heat so the ceramic does not crack and break.

The tagine should also only be used over low or medium-low heat to avoid damaging the tagine or scorching the food; use only as much heat as obligatory to keep up a simmer. Tagines may additionally be used over small fires or in braziers over charcoal. It may be tricky to keep up an adequately low temperature. It is best to use a small quantity of charcoal or wood to determine a heat supply after which 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 adjustments, which can cause the tagine to crack. Do not, for instance, add highly regarded liquids to a cold tagine (and vice versa), and don’t set a hot tagine on a very cold surface. In the event 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 may call for browning the meat at the start, however this really isn’t crucial when cooking in a tagine. You will notice 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 turn into tender.


Oil is essential to tagine cooking; do not be overly cautious in utilizing it or you’ll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 folks, you will want between 1/4 to 1/three cup of oil (sometimes half butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Select olive oil for one of the best taste and its health benefits. Those with dietary or health issues can merely keep away from the sauce when eating.

Much less water is required when cooking in a tagine because the cone-formed top condenses steam and returns it to the dish. When 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 just isn’t desirable.

It may possibly take a while to reduce a big quantity of liquid in a tagine. If the dish is otherwise finished, you’ll be able to careabsolutely 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, patience is required; let the tagine attain a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb could take as much as four hours. Try not to interrupt the cooking by often lifting the lid to check on the meals; that is greatest left toward the tip of cooking if you add ingredients or check on the level of liquids.


Hot water and baking soda (or salt) are usually adequate for cleaning your tagine. If crucial, you should use a really mild cleaning soap however rinse additional well since you don’t want the unglazed clay to absorb a soapy taste. Pat dry and rub the inner surfaces of the tagine with olive oil earlier than storing it.

When you scorch something within the tagine and might’t scrape the burned residue from the bottom, try this method: Fill the tagine 1/3 full with water and place over medium-low heat; add 1 or 2 tablespoons of baking soda and bring to a simmer. Depart the liquid to simmer for half-hour and see if the residue has loosened. If not, go away the baking soda combination in the tagine overnight (off the heat, after all); typically the long soak will do the trick.

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