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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 were traditionally cooked. Though city Moroccans may be more inclined to make use of modern cookware akin to pressure cookers when making stews, tagines are still favored by those who recognize the unique, gradual-cooked taste that the clayware imparts to the food. In addition, tagines remain the cookware of selection in many rural areas as a matter of cultural norms.

Before a new tagine can be utilized, you could season it so it is strengthened to withstand moderate cooking temperatures. Once the tagine is seasoned, it is straightforward to use. However there's more to know―cooking in a tagine is completely different from cooking in a conventional 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 pieces of Moroccan bread to scoop up meat, vegetables, and sauce. Since you won't be stirring in the course of the cooking, take care the way you arrange or layer ingredients for an exquisite table presentation.

Cooking

Tagines are most frequently used on the stovehigh however may also be positioned in the oven. When cooking with a tagine on the stovetop, the use of a reasonable 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 also needs to only be used over low or medium-low heat to avoid damaging the tagine or scorching the food; use only as a lot heat as crucial to take care of a simmer. Tagines may be used over small fires or in braziers over charcoal. It may be tricky to keep up an adequately low temperature. It's best to use a small quantity of charcoal or wood to ascertain a heat source and then periodically feed small handfuls of new fuel to keep the fire or embers burning. This way you'll keep away from too high a heat.

Keep away from subjecting the tagine to excessive temperature modifications, which can cause the tagine to crack. Don't, for example, add extremely popular liquids to a cold tagine (and vice versa), and don't set a hot 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 originally, but this really is not vital when cooking in a tagine. You will discover that tagine recipes call for adding the vegetables and meats to the vessel on the very beginning. This is totally different from typical pot cooking, the place vegetables are added only after the meat has already grow to be tender.

Liquids

Oil is essential to tagine cooking; don't be overly cautious in utilizing it or you'll find yourself with watery sauce or presumably scorched ingredients. In most recipes for 4 to six folks, you will want between 1/four to 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for one of the best taste and its health benefits. Those with dietary or health considerations can simply 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. Should you've erred by adding an excessive amount of water, reduce the liquids on the finish of cooking right into a thick sauce because a watery sauce shouldn't be desirable.

It can take some time to reduce a big volume of liquid in a tagine. If the dish is otherwise finished, you can carefully pour the liquids into a small pan to reduce quickly, then return the thickened sauce back to the tagine.

Have Patience

When utilizing a tagine, patience is required; let the tagine attain a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb could take up to four hours. Attempt to not interrupt the cooking by often lifting the lid to check on the food; that's greatest left toward the end of cooking while you add ingredients or check on the level of liquids.

Cleaning

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

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