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Ideas 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 have been traditionally cooked. Although city Moroccans may be more inclined to make use of modern cookware corresponding to pressure cookers when making stews, tagines are still favored by those who admire the unique, sluggish-cooked taste that the clayware imparts to the food. In addition, tagines stay the cookware of alternative in lots of rural areas as a matter of cultural norms.

Earlier than a new tagine can be used, you need to season it so it is strengthened to withstand moderate cooking temperatures. As soon as the tagine is seasoned, it is simple to use. However there's more to know―cooking in a tagine is completely different from cooking in a traditional 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 across the tagine and eat by hand, utilizing items of Moroccan bread to scoop up meat, vegetables, and sauce. Since you won't be stirring throughout the cooking, take care how you arrange or layer ingredients for a fantastic table presentation.

Cooking

Tagines are most often used on the stovetop however can be positioned within the oven. When cooking with a tagine on the stovetop, the use of an affordable 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 does not crack and break.

The tagine must also only be used over low or medium-low heat to avoid damaging the tagine or scorching the meals; use only as a lot heat as necessary to maintain a simmer. Tagines might also be used over small fires or in braziers over charcoal. It can be tricky to take care of an adequately low temperature. It is best to make use of a small quantity of charcoal or wood to determine a heat supply after which periodically feed small handfuls of new fuel to keep the fire or embers burning. This way you'll avoid too high a heat.

Avoid 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 do not set a sizzling tagine on a very cold surface. Should 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 initially, however this really isn't crucial when cooking in a tagine. You'll discover that tagine recipes call for adding the vegetables and meats to the vessel on the very beginning. This is completely different from conventional pot cooking, the place vegetables are added only after the meat has already become tender.

Liquids

Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or presumably scorched ingredients. In most recipes for 4 to six people, you will need between 1/four to 1/3 cup of oil (generally part butter), which will combine with cooking liquids to make ample sauce for scooping up with bread. Select olive oil for the best flavor and its health benefits. These with dietary or health issues can merely keep away from the sauce when eating.

Much less water is required when cooking in a tagine because the cone-formed high condenses steam and returns it to the dish. In the event you've erred by adding too much water, reduce the liquids on the finish of cooking right into a thick sauce because a watery sauce is not desirable.

It may take a while to reduce a big volume of liquid in a tagine. If the dish is otherwise finished, you'll be able to careabsolutely pour the liquids right into a small pan to reduce quickly, then return the thickened sauce back to the tagine.

Have Endurance

When utilizing a tagine, persistence is required; let the tagine attain a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to four hours. Try not to interrupt the cooking by often lifting the lid to check on the food; that is finest 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 normally sufficient for cleaning your tagine. If obligatory, you can use a really gentle cleaning soap however rinse further well since you do not need the unglazed clay to soak up a soapy taste. Pat dry and rub the interior surfaces of the tagine with olive oil earlier than storing it.

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