What is a Tagine Pot?
First, it’s essential 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 principally made with unglazed clay or terra-cotta. Nonetheless, different nations produce them using other materials corresponding to forged iron, steel, or ceramic. Although 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 high of it. The natural wood charcoal produces a scrumptious aroma while sluggish cooking enhances the flavors. Tagine might be cooked at residence as well, and it may be either within the oven or on the stove.
The right way 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 very best thing about cooking a Tagine is that it requires very little effort. After all, the pot does all of the work by slowly cooking the combination of meats, vegetables, and spices. Nonetheless, earlier than utilizing a Tagine as a cooking vessel, it’s extraordinarily necessary to follow some essential steps to protect the pot from cracking because of the robust heat:
Rub the entire pot and its lid, both internally and externally, with olive oil.
Activate the oven, put the pot and the lid inside of it and turn the heat to 150 for an hour or two.
Flip off the oven and let the Tagine pot and the lid cool.
It’s better to let the Tagine just like that for a number of hours or up to a day in the event you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a sizzling 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 harmful to Tagines, especially those made with clay. Too scorching or too cold surfaces can make them crack. Don’t let the heat source come directly in touch with the Tagine such as the robust flames of charcoal or wood fire, let the flames be as weak as attainable, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid equivalent to water or oil for the sauce, make certain it’s not too hot 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 certain to place the pot in a cold oven.
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