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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 have been traditionally cooked. Though urban Moroccans could also be more inclined to use fashionable cookware resembling pressure cookers when making stews, tagines are still favored by those that recognize the unique, gradual-cooked taste that the clayware imparts to the food. In addition, tagines stay the cookware of selection in many rural areas as a matter of cultural norms.

Before a new tagine can be utilized, you need to season it so it is strengthened to withstand moderate cooking temperatures. Once the tagine is seasoned, it is easy 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 both a cooking vessel and a serving dish that keeps the food warm. Dishes served in a tagine are traditionally eaten communally; diners collect across the tagine and eat by hand, utilizing items of Moroccan bread to scoop up meat, vegetables, and sauce. Because you won't be stirring through the cooking, take care how you arrange or layer ingredients for an exquisite table presentation.

Cooking

Tagines are most frequently used on the stovetop but can also be placed in the oven. When cooking with a tagine on the stovetop, using an affordable diffuser between the tagine and the heat source is essential. A diffuser is a flat metal paddle that sits between the burner and the tagine and, as 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 avoid damaging the tagine or scorching the meals; use only as a lot heat as essential to take care of a simmer. Tagines may additionally 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 make use of 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.

Keep away from subjecting the tagine to extreme temperature changes, which can cause the tagine to crack. Don't, for example, add extremely popular liquids to a cold tagine (and vice versa), and do not set a scorching tagine on a really cold surface. If you happen to 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, but this really isn't mandatory when cooking in a tagine. You'll notice that tagine recipes call for adding the vegetables and meats to the vessel on the very beginning. This is different from standard pot cooking, where vegetables are added only after the meat has already turn into 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 6 individuals, you will need between 1/four to 1/3 cup of oil (generally part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Select olive oil for the best flavor 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 will not be desirable.

It can take a while to reduce a big quantity of liquid in a tagine. If the dish is in any other case achieved, you'll be able to careabsolutely pour the liquids 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 reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb might take up to 4 hours. Attempt not to interrupt the cooking by steadily lifting the lid to check on the meals; that's greatest left toward the end of cooking whenever 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 essential, you need to use a really delicate soap however rinse extra well since you don't want the unglazed clay to soak up a soapy taste. Pat dry and rub the inner surfaces of the tagine with olive oil earlier than storing it.

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