What’s a Tagine Pot?
First, it’s important to note that Tagine refers to both the cooking pot and the dish inside of it. The Tagine pot comes with a tall, cone-formed lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are mostly made with unglazed clay or terra-cotta. Nevertheless, other countries produce them utilizing other materials akin to cast iron, steel, or ceramic. Though the clay-made ones are more popular.
The traditional heat supply for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed in the pot with the lid on prime of it. The natural wood charcoal produces a delicious aroma while slow cooking enhances the flavors. Tagine might be cooked at house as well, and it can be either within the oven or on the stove.
Find out how to Cook with a Tagine Pot?
The dish often 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 most effective 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, earlier than using a Tagine as a cooking vessel, it’s extraordinarily essential to observe some essential steps to protect the pot from cracking because of the sturdy heat:
Rub the whole pot and its lid, both internally and externally, with olive oil.
Turn on the oven, put the pot and the lid inside of it and turn the heat to 150 for an hour or two.
Turn off the oven and let the Tagine pot and the lid cool.
It’s higher to let the Tagine just like that for just a few hours or as much as a day in the event you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a hot surface, make certain 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 the ones made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat supply come directly involved with the Tagine such as the robust flames of charcoal or wood fire, let the flames be as weak as doable, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid similar to water or oil for the sauce, make certain it’s not too sizzling to protect the Tagine. When cooking on the stove, don’t overlook to use gas/electric stove diffuser to protect your pot from cracking. Additionally, make positive to place the pot in a cold oven.
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