تاريخ التسجيل: قبل 3 أشهر، أسبوعين
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. Nevertheless, different nations produce them utilizing different supplies such as cast iron, steel, or ceramic. Though the clay-made ones are more popular.
Tagine pots, like any other kitchen device, comes in completely different sizes. Small dimension is suitable for 1 or 2 folks while a medium size can serve a small family. Large dimension is big enough to feed as much as 6 folks or more.
The traditional heat supply 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 delicious aroma while gradual cooking enhances the flavors. Tagine could be cooked at house as well, and it could be either in the oven or on the stove.
The best 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.
The perfect 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 vital to observe some essential steps to protect the pot from cracking because of the strong 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 a hundred and fifty for an hour or two.
Flip off the oven and let the Tagine pot and the lid cool.
It’s higher to let the Tagine just like that for just a few hours or up to a day in the event you can wait. After that, you’re all set for a remarkable dish!
When laying the Tagine on a sizzling surface, make certain that it’s not too hot. Make the heat low or at least medium and let the Tagine slowly and patiently be cooked. High temperature is dangerous to Tagines, particularly those made with clay. Too scorching or too cold surfaces can make them crack. Don’t let the heat source come directly in touch with the Tagine such as the robust 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 comparable to water or oil for the sauce, make certain it’s not too sizzling to protect the Tagine. When cooking on the stove, don’t neglect to make use of gas/electric stove diffuser to protect your pot from cracking. Additionally, make sure to place the pot in a cold oven.
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