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Cooking in a Tagine Pot

First, it’s vital 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 largely made with unglazed clay or terra-cotta. Nevertheless, different countries produce them using different materials equivalent to cast iron, steel, or ceramic. Though the clay-made ones are more popular.

Tagine pots, like any other kitchen software, comes in completely different sizes. Small measurement is suitable for 1 or 2 folks while a medium size can serve a small family. Giant size is big sufficient to feed as much as 6 folks or more.

The traditional heat supply for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed within the pot with the lid on top of it. The natural wood charcoal produces a scrumptious aroma while gradual cooking enhances the flavors. Tagine will be cooked at residence as well, and it might 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 perfect thing about cooking a Tagine is that it requires very little effort. After all, the pot does all the work by slowly cooking the mixture of meats, vegetables, and spices. Nevertheless, before using a Tagine as a cooking vessel, it’s extremely vital to comply with some crucial steps to protect the pot from cracking as a result of sturdy heat:

Rub the entire pot and its lid, each 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.

Flip off the oven and let the Tagine pot and the lid cool.

It’s higher to let the Tagine just like that for a number of hours or up to a day in case 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 least medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, particularly the ones made with clay. Too hot or too cold surfaces can make them crack. Don’t let the heat source come directly in touch with the Tagine such because the strong 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 corresponding to water or oil for the sauce, make sure it’s not too hot to protect the Tagine. When cooking on the stove, don’t neglect to make use of gas/electric stove diffuser to protect your pot from cracking. Additionally, make sure to put the pot in a cold oven.

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