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Earlier than a new tagine can be utilized, you will need to 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 each a cooking vessel and a serving dish that keeps the meals warm. Dishes served in a tagine are traditionally eaten communally; diners gather around the tagine and eat by hand, using items of Moroccan bread to scoop up meat, vegetables, and sauce. Because you won’t be stirring in the course of the cooking, take care how you arrange or layer ingredients for a ravishing table presentation.

Cooking

Tagines are most frequently used on the stoveprime but can also be positioned in the oven. When cooking with a tagine on the stovehigh, using a cheap 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 doesn’t 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 meals; use only as much heat as needed to maintain a simmer. Tagines may be used over small fires or in braziers over charcoal. It can be tricky to maintain an adequately low temperature. It’s best to make use of a small quantity of charcoal or wood to ascertain a heat supply after which periodically feed small handfuls of new fuel to keep the fire or embers burning. This way you will avoid too high a heat.

Keep away from subjecting the tagine to excessive temperature adjustments, which can cause the tagine to crack. Don’t, for example, add highly regarded liquids to a cold tagine (and vice versa), and don’t set a scorching tagine on a really cold surface. When 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 in the beginning, but this really isn’t needed when cooking in a tagine. You’ll notice that tagine recipes call for adding the vegetables and meats to the vessel on the very beginning. This is completely different from typical pot cooking, the place vegetables are added only after the meat has already turn into tender.

Liquids

Oil is essential to tagine cooking; don’t 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 people, you may need between 1/four to 1/three cup of oil (sometimes half butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for one of the best flavor and its health benefits. These with dietary or health considerations can merely avoid the sauce when eating.

Much less water is required when cooking in a tagine because the cone-formed prime condenses steam and returns it to the dish. For those who’ve erred by adding too much water, reduce the liquids at the finish of cooking into a thick sauce because a watery sauce just isn’t desirable.

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

Have Endurance

When utilizing a tagine, patience is required; let the tagine reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb might take up to 4 hours. Attempt to not interrupt the cooking by frequently lifting the lid to check on the food; that’s best left toward the end of cooking if you add ingredients or check on the extent of liquids.

Cleaning

Hot water and baking soda (or salt) are normally adequate for cleaning your tagine. If obligatory, you should utilize a really delicate cleaning soap but rinse extra well since you do not need the unglazed clay to soak up a soapy taste. Pat dry and rub the inner surfaces of the tagine with olive oil earlier than storing it.

For those who scorch something in the tagine and may’t scrape the burned residue from the bottom, attempt 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 produce to a simmer. Leave the liquid to simmer for half-hour and see if the residue has loosened. If not, depart the baking soda mixture within the tagine overnight (off the heat, after all); often the long soak will do the trick.

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