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Anyone here cook in a tagine?
Posted on 6/4/17 at 1:45 pm
Posted on 6/4/17 at 1:45 pm
Just purchased this from World Market. Plan on doing braised beef with preserved lemon and harissa. Maybe olives as well. Never cooked in one. Any tips?
This post was edited on 6/4/17 at 1:49 pm
3
Posted on 6/4/17 at 1:55 pm to mouton
It's actually nice and simple to use. Don't preheat. I once put one in the oven that was preheated and it cracked. Also don't burn yourself taking it out of the oven.
Edit: I've only done the oven method because it's easy. Never done stovetop.
Edit: I've only done the oven method because it's easy. Never done stovetop.
This post was edited on 6/4/17 at 2:00 pm
Posted on 6/4/17 at 4:16 pm to mouton
Good way to cook but not sure it's all that different than say cooking a stew in a Dutch oven. Only real difference is you can't preheat it and sear meat.
Posted on 6/4/17 at 8:25 pm to mouton
I use mine fairly regular. Like others have mentioned, it's basically a Dutch oven.
Posted on 6/5/17 at 7:09 am to Aubie Spr96
Did you season yours?
Posted on 6/5/17 at 10:30 am to mouton
I have an unglazed tagine that I use for Morrocan dishes. The tagine does allow for the restricted release of steam, but probably not much different than cooking in a dutch oven. I do find simmering food in the unglazed tagine on the stovetop imparts a slightly different flavor (kind of earthy) than a dutch oven, but that could all be in my head.
This post was edited on 6/5/17 at 10:32 am
Posted on 6/5/17 at 2:40 pm to NOFOX
Do you use a diffuser when using it on the stove top? Mine says to not use on the stove top. Also do you have any good recipes for using it?
Posted on 6/5/17 at 3:54 pm to mouton
quote:
Do you use a diffuser when using it on the stove top? Mine says to not use on the stove top. Also do you have any good recipes for using it?
I use it on a 1/4" steel plate over the burner.
Posted on 6/5/17 at 6:55 pm to NOFOX
quote:
tagine does allow for the restricted release of steam
Does yours have a hole in the lid?
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