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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-shaped lid that covers the wide and shallow base. In Moroccan tradition, Tagine pots are largely made with unglazed clay or terra-cotta. However, different countries produce them using other materials similar to forged iron, metal, or ceramic. Though the clay-made ones are more popular.

Tagine pots, like some other kitchen device, comes in different sizes. Small size is suitable for 1 or 2 folks while a medium dimension can serve a small family. Giant size is big sufficient to feed up to 6 people or more.

The traditional heat source for cooking Tagine is charcoal fire, as it slowly cooks the ingredients stuffed within 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 house as well, and it might be either in the oven or on the stove.

Easy methods to Cook with a Tagine Pot?

The dish often 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 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 mixture of meats, vegetables, and spices. Nonetheless, earlier than utilizing a Tagine as a cooking vessel, it’s extraordinarily essential to follow some crucial steps to protect the pot from cracking as a result of sturdy heat:

Rub the entire pot and its lid, both 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.

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

It’s better to let the Tagine just like that for a couple of hours or as much as a day when you can wait. After that, you’re all set for a remarkable dish!

When laying the Tagine on a hot surface, make sure that it’s not too hot. Make the heat low or no less than medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous 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 contact with the Tagine such as the strong flames of charcoal or wood fire, let the flames be as weak as potential, and lay the Tagine on something to separate them for a safer cooking method. When adding liquid similar 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 overlook to make use of gas/electric stove diffuser to protect your pot from cracking. Also, make certain to place the pot in a cold oven.

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