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Message
Advice on Tajine (or Tagine) -- The Pot, Not the Dish
Posted on 9/4/20 at 1:23 pm
Posted on 9/4/20 at 1:23 pm
I've gotten into North African food, and I am thinking about buying a tajine to cook more authentically.
Cooks Illustrated says a tajine is no better than a dutch oven. Other serious chefs swear by the unglazed clay ones.
Anybody used one?
Cooks Illustrated says a tajine is no better than a dutch oven. Other serious chefs swear by the unglazed clay ones.
Anybody used one?
1
Posted on 9/4/20 at 1:38 pm to JudgeHolden
I have two and like them both. One is clay and one is a LeCreuset I bought at an estate sale. They work equally well. I suppose a dutch oven would be fine but the looks I get when I bring it to the table and they see the food and that aroma wafts out is worth it. They've been using those things for a long time in N. Africa so they must work. Gotta make you some preserved lemon.
Here is a thing on Moroccan cookbook reviews if you are interested.
LINK
Here is a thing on Moroccan cookbook reviews if you are interested.
LINK
Posted on 9/4/20 at 2:04 pm to caddysdad
quote:
caddysdad
Excellent. Thank you.
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