Cooking In A Tagine Pot

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. However, different nations produce them using other materials such as forged iron, metal, or ceramic. Though the clay-made ones are more popular.

Tagine pots, like some other kitchen tool, is available in different sizes. Small measurement is suitable for 1 or 2 people while a medium dimension can serve a small family. Large size is big enough to feed up to 6 individuals 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 top of it. The natural wood charcoal produces a scrumptious aroma while slow cooking enhances the flavors. Tagine may be cooked at dwelling as well, and it will be either in 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.

One of 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 combination of meats, vegetables, and spices. Nonetheless, before utilizing a Tagine as a cooking vessel, it’s extremely necessary to observe some essential steps to protect the pot from cracking because of the robust 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.
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 few 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 scorching surface, make certain that it’s not too hot. Make the heat low or at the least medium and let the Tagine slowly and patiently be cooked. High temperature is harmful to Tagines, particularly those made with clay. Too scorching or too cold surfaces can make them crack. Don’t let the heat supply come directly in touch with the Tagine such because the sturdy 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 reminiscent of water or oil for the sauce, make sure it’s not too scorching to protect the Tagine. When cooking on the stove, don’t forget to make use of gas/electric stove diffuser to protect your pot from cracking. Additionally, make positive to position the pot in a cold oven.

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