Many Moroccan dishes take their name from a tagine,
the clay or ceramic vessel in which they were traditionally cooked.
Although urban Moroccans may be more inclined to use modern cookware
such as pressure cookers
when making stews, tagines are still favored by those who appreciate
the unique, slow-cooked flavor which the clayware imparts to the food.
In addition, tagines remain the cookware of choice in many rural areas as a matter of cultural norms. Before a new tagine can be used, you must season it so it is strengthened to withstand moderate cooking temperatures. Once the tagine is seasoned, How to Cook in a Tagine - Step-by-Step Photos will
show you how easy it is to use. But there's more to know--cooking in a
tagine is different than cooking in a conventional pot in a number of
ways.
- Presentation
The tagine doubles as both a cooking vessel and serving dish which
keeps the food warm. They are traditionally eaten communally; diners
gather around the tagine and eat by hand, using pieces of Moroccan bread to
scoop up meat, vegetables, and sauce. Since you won't be stirring
during the cooking, take care how you arrange or layer ingredients for a
beautiful table presentation.
- Cooking With a Tagine
Tagines are most often used on the stovetop but can also be placed in
the oven. When cooking with a tagine on the stovetop the use of an
inexpensive diffuserbetween
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 doesn't crack and break.The
tagine should also only be used over low to medium-low heat to avoid
damaging the tagine or scorching the food; use only as much heat as
necessary for maintaining a simmer.Tagines may also be cooked over small
fires or in braziers over charcoal. If you try one of these methods be
aware that it can be tricky to maintain an adequately low temperature.
It's best to use a small quantity of charcoal or wood to establish a
heat source, and then periodically feed small handfuls of new fuel to
keep the fire or embers burning. This way you'll avoid too high a
heat.Avoid subjecting the tagine to extreme temperature changes which
can cause the tagine to crack. Do not, for example, add very hot liquids
to a cold tagine (and vice versa), and do not set a hot tagine on a
very cold surface. If you 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 F (160 C) to 350 F (180 C).Some
recipes may call for browning the meat at the beginning, but this really
isn't necessary when cooking in a tagine. You will notice that tagine
recipes call for adding the vegetables and meats to the vessel at the
very beginning. This is different from conventional pot cooking, where
vegetables are added only after the meat has already become tender.
- Tagine Liquids
Oil is essential to tagine cooking; don't be overly cautious in using
it or you'll end up with watery sauce or possibly scorched
ingredients.In most recipes for 4 to 6 people, you'll need between 1/4
to 1/3 cup of oil (sometimes part butter), which will mix with cooking
liquids to make ample sauce for scooping up with bread. Choose olive oil
for the best flavor (and its health benefits). Those with dietary or
health concerns can simply avoid the sauce when eating.Less water is
required when cooking in a tagine because the cone-shaped top condenses
steam and returns it to the dish. If you've erred by adding too much
water, reduce the liquids at the end of cooking into a thick sauce, as a
watery sauce is not desirable.It can take some time to reduce a large
volume of liquid in a tagine. If the dish is otherwise done, you can
carefully pour out the liquids to reduce quickly in a small pan, then
return the thickened sauce back to the tagine.
- Tagines Take Time
When using a tagine patience is required; let the tagine reach a
simmer slowly and know that poultry takes about 2 hours to cook while
beef or lamb may take up to 4 hours. Try not to interrupt the cooking by
frequently lifting the lid to check on the food; that's best left
toward the end of cooking for adding ingredients or to check on the
level of liquids.
- Cleaning and Repairing Your Tagine
Hot water and baking soda (or salt) are usually sufficient for
cleaning your tagine. If necessary, you can use a very mild soap, but
rinse extra well since you don't want the unglazed clay to absorb a
soapy taste. Pat dry and rub the inner surfaces of the tagine with olive
oil before storing.If you scorch something in the tagine and can't
scrape the burnt residue from the bottom, try this method: Fill the
tagine 1/3 full with water and place over a medium-low heat; add a
tablespoon or two of baking soda and bring to a simmer. Leave the
liquids to simmer for a half hour and see if the residue has loosened.
If not, leave the baking soda mixture in the tagine overnight (off the
heat, of course); often the long soak will do the trick.If you
accidentally crack a tagine, you may be able to fix it. See How to Repair a Cracked Tagine.
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