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Suggestions 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 had been traditionally cooked. Although city Moroccans could also be more inclined to make use of modern cookware corresponding to pressure cookers when making stews, tagines are nonetheless favored by those who recognize the distinctive, gradual-cooked taste that the clayware imparts to the food. In addition, tagines remain the cookware of alternative in many rural areas as a matter of cultural norms.

Earlier than a new tagine can be utilized, you should season it so it is strengthened to withstand moderate cooking temperatures. Once the tagine is seasoned, it is straightforward to use. But there's more to know―cooking in a tagine is different from cooking in a traditional pot in a number of ways.

Presentation

The tagine doubles as both 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 pieces 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 stovetop however can also be positioned within the oven. When cooking with a tagine on the stovetop, the use of 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 must also only be used over low or medium-low heat to keep away from damaging the tagine or scorching the meals; use only as a lot heat as essential to maintain a simmer. Tagines can also be used over small fires or in braziers over charcoal. It may be tricky to maintain an adequately low temperature. It is best to use a small quantity of charcoal or wood to determine 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.

Avoid subjecting the tagine to excessive temperature modifications, which can cause the tagine to crack. Do not, for instance, add highly regarded liquids to a cold tagine (and vice versa), and do not set a scorching 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 could call for browning the meat firstly, however this really isn't obligatory 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 totally different from standard pot cooking, where vegetables are added only after the meat has already develop 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 four to 6 folks, you will need between 1/4 to 1/3 cup of oil (typically part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for the perfect flavor and its health benefits. These with dietary or health issues 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. If you happen to've erred by adding an excessive amount of water, reduce the liquids at the end of cooking into a thick sauce because a watery sauce just isn't desirable.

It can take some time to reduce a big volume of liquid in a tagine. If the dish is in any other case executed, 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 using a tagine, endurance is required; let the tagine attain a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours. Try not to interrupt the cooking by steadily lifting the lid to check on the food; that is best left toward the end of cooking if you add ingredients or check on the level of liquids.

Cleaning

Hot water and baking soda (or salt) are usually sufficient for cleaning your tagine. If necessary, you should use a really gentle soap however rinse extra well since you don't want the unglazed clay to absorb a soapy taste. Pat dry and rub the interior surfaces of the tagine with olive oil before storing it.

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