Tazhin

[Solena Serving Tajine (Tunisia)]

Solena Serving Tajine (Tunisia)


Tabarka Design Serving Tajine (Tunisia)



Sabrine Serving Tajine (Tunisia)

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See what a cool little thing I got

[julifera]

Uuurrraaa !!!!! My tagin or tagin (where they say) has already arrived home. Dancing around him since yesterday evening, thinking where to start. True, there are several questions ...
julifera, you had something about "breathing", "drinking water" what's this? Do they need to be soaked or is it just for checking? Should he have a hole on the lid (not just this one, but in general the tajin)? I was surprised that she was not. For some reason, it seemed to me that there, at the very top, there must be a hole.

natalka

Congratulations again!

Be sure to soak it in water before the first use, it will absorb as much as it can.
I weighed before and after water and it turned out that it absorbs a lot - this means that the pores in the clay are good, that is, they breathe normally
Then, during the cooking process, moisture from these pores will be given back to the food.

It is advisable to cook the first dish in it - milk rice porridge and leave it in it until it cools completely, the milk will be absorbed into the clay, it is the first food for the pores that is important, unnecessary odors will go away.

If this is not done, some other product will be absorbed into the clay and will not smell very good for a very long time. I already in this thread told how I ruined an Italian clay pan with potato stew, the vegetable oil was absorbed and the pores clogged to death, the stench of old vegetable oil was provided for me for a long time, barely got out in a year.

About the hole:

1 - in most of the tajins, not made handicraft, or not in Morocco, or I do not yet know for what reason - there is no hole;

2 - in some videos that I happened to see - the hole was specially plugged with a wooden spoon.

The principle of tajin is to cook as much as possible in your own juice - there is no hole - less moisture will evaporate outward, if you can open the lid on the side.

If you really need to - I don't know, you can with consult - it will tell you whether it is possible to carefully drill a hole in the lid from above, whether something will crack there.

I just know - there are compulsory hole maniacs, without a hole - this is no longer tajin for them

See what a cool little thing I got

This silicone is coming to me

Thank you, I understand, another question at the beginning of the topic. You bragged about fried potatoes in tagine, but how do you do?

It turns out rather not fried, but baked potatoes, only not in the oven, but on the stove
You can't really get it fried in a pan.

The most important thing:
- pick up NOT wooden potatoes, otherwise you will not get lost while it is cooked;
- do not pile too much, otherwise we will get either potato porridge, or half-baked, I cannot say exactly in grams, but that the height is no more than 1-1.5 cm.

You need to target this recipe, as I call it - to feel the process, cook a couple of times and you will already know what, how much and when.
First try on 3-4 potatoes.
1. Spread thin circles, I do it on a VIP Berner, on a chip thickness.

2. Drizzle with your favorite vegetable oil or homemade mayonnaise + a little oil, salt.
If you give too little oil, it can burn.
Add a pinch of ground dry parsley and celery roots, garlic cloves if desired.
If the potatoes are quickly boiled, then you can add a couple of tablespoons of sour cream.
Mix thoroughly so that each circle is soaked.

3. Put in tajin, pour a little water, 50-100 grams, cover and set to a minimum.
At first, you need to come up every 15 minutes, check how she is doing there, does not burn, maybe you need to add a little boiling water.

If you've ever made risotto according to the rules, then the process is a bit similar - water must be added as needed.
You cannot immediately pour in as much water as it will take for the whole preparation, because in this case you will get a boiled mass.
And you can't pour a little - it will burn and it may turn out a little dry.

4. As soon as we felt that the bottom layer is ready, it takes me about 30-40 minutes, you need to gently turn it over with a wide spatula so that now the top layer hits the bottom.
If necessary, add a little water again, but only hot.

It may happen that a third turning is needed, this happens when I am greedy and make more potatoes than necessary
At first it seems confusing, and then the process is already on the machine - threw it, filled it, set a timer for 30 minutes. Then he came up, checked, turned over, added water and again a timer for 30 minutes.
As a rule, it is ready in 45 minutes -1 hour; if baked in the oven, it would take the same 45 minutes.
I have gas, so I indicate the time vaguely, each time I get a different minimum of gas

We have this one of our favorite dishes, I hope you will like it too.

[CONTINUED TOPIC]

Today I brought home TAZHIN!

Tazhin NEO 24cm (Enamel, cast iron)

Body material - cast iron.
Inner casing: cream enamel, outer casing: glossy brown enamel.
The lid is made of ceramic and treated with a transparent glaze.
Suitable for oven use.

BergHOFF arranged a special offer for us in SPAR: for the cost of purchases, chips are issued, which need to be collected 20 pieces, and then you can redeem the dishes much cheaper than in BergHOFF stores. The cost of tagine on the site is 7 310 rubles. - I got it for 2499 rubles

Happiness is the sea! I've dreamed of tagine for a long time, but when I look at the cost ... no, I don't need

Also on sale there are pots, saucepans, frying pans of different sizes with BergHOFF lids - and they take it apart with a bang ... I got the tagine last, stood so quietly and waited for me, I knew that I really needed it

CONTINUED TOPIC

Yesterday I bought a 1.5-liter Emile Henry tagine. The instructions say that before the first use, gently boil milk in it. But I am tormented by the question: should it be soaked in water? I have a large Italian tagine, I soaked it for 12 hours. What to do?

I think, nevertheless, it should be soaked. This is ceramics, which means that the same rules for the preparation and maintenance of dishes apply to it as to ceramics from other manufacturers.

Soak 12 hours or more?

Soak 12 hours or more?

Marina, well, how are you with Tazhin. I bought it and now I cut circles around this unseen beast.

I cook in tagine with pleasure. Everything worked out.

Girls, what do you cook in it? I also look in his direction and I don’t know .. maybe an electro-buy? or the one to put in the oven?

I cook meat, vegetables, fish. There are many recipes.

[Marusya]

Marusya, So we must take. How many people can you cook in your tagine?

Girls, please tell me, can I put Tazhin in the oven? Or just on the stove?

Vika, one tagine for 1.5 liters with a diameter of 26 cm for 2-4 persons. The second tagine in the country is the largest for 6-8 people. Diameter 35 cm by 3.5 liters
Natasha, you can put it in the oven. I cook on a gas stove through a divider.

Girls, please tell me, can I put Tazhin in the oven? Or just on the stove?

"In tajin, you can cook on a gas or electric stove, on a fire, on the charcoal grill.
The tajin is heated from below, therefore, you cannot put the tajin in the oven, because in the oven the tagine lid will be heated even to a higher temperature than the lower dishes with food, which will exclude vapor condensation on the inner surface of the lid, and the meaning of cooking in tajin will be lost. "

I have two tagines. One from Emile Henry and Piral. The instructions say that they can be put in the oven.

[Marina]

Marina, did you put it in the oven? Are food cooked on the stove different from those cooked in the oven?

And here is Tajine BRADEX TK 0058 Rabat, bad, right? French is very expensive, but I want ...



In Yulmart it is 1600 rubles now.

I didn't cook in the oven. Why do you want to cook in the oven?

Why do you want to cook in the oven?

Yes, her, they just write that the lid is heated in the oven and the correct condensation is not obtained ...

I took to cook on the stove. The first time I was very afraid, because the dishes are ceramic. It seems that it is very fragile.

[🔗]

On the official website, they write very well about this dish

Emile Henry ceramics has a number of advantages that ensure its durability:
1. High mechanical strength, chip and scratch resistance;
2. Resistance to sudden changes in temperature;
3. Heat resistance (can withstand heating up to 500 ° C);
4. High-strength glaze is not afraid of sharp metal tools

🔗

10 year warranty against thermal and mechanical shock

I agree that these dishes are cool. Tagine is heavy by weight. It looks very beautiful. I didn’t regret that I spent money on its purchase.

4. High-strength glaze is not afraid of sharp metal tools

They are not true. I have a stewpan Pottery Emile Henry red. The food sticks specifically! And then it is bad to clean the burn, you have to soak it and then scrub it with a metalized sponge, which is why there are stains and stains at the bottom. Now I cook a little in it, quickly in time, and what less can be welded
Nice, expensive - but not practical to use.

Tanya, do you like your tagine NEO?
Should I buy BRADEX TK 0058 Rabat, what do you think?

[Irisha]

Today I brought home TAZHIN!

Tazhin NEO 24cm (Enamel, cast iron)

Body material - cast iron.
Inner casing: cream enamel, outer casing: glossy brown enamel.
The lid is made of ceramic and treated with a transparent glaze.
Suitable for oven use.

Irisha, to my shame and grabbing hands, I never used this tagine
It's just that I have such problems now that it's not up to him yet

to my shame and grabbing hands, I never used this tagine

I really hope that soon everything will work out Tanya and everything will be fine!
I ordered that little thing in Yulmart, I'll see what kind of animal is

[Admin]

Admin, Tanya, hold on! Let everything get better soon!
vernisag, Ira! ooooo good oooo! So there will be a lot of good ideas and photos! I'm waiting!

Irina, I will wait for a report from you.

[Ira, Vika]

Ira, Vika, girls, THANKS for your wishes!
I wish you all well-being in your home and family!

This Emile Henry is not very expensive with us. Now the problem of choice

Oh, girls, today I only saw him for the first time in my eyes, I still need to understand what to do with him in general and which side to approach
But, of course, I will share my impressions, be sure

Now the problem of choice

also urgently needed?

[Irina]

Irina, nooo not urgent, I have been thinking about it for a long time, but here on the forum this topic is not very promoted and there was no magic pendel, but passions began to heat up iiiii ... off we go. in the summer, in my opinion it's hot to drive it, but by the fall-winter it is necessary to buy it.

but here on the forum this topic is not very popular

Yes, shhaaa, let's spin it

Who would doubt it

Yes, shhaaa, let's spin it

Well, if it is combed somewhere, and the soul is on fire, we will raise sales of tagines on all fronts
Right now the ozone will run

The ozone is full of all sorts of different they have already prepared
Only the small one that I ordered in Yulmart, they have 1 thousand rubles more expensive

Girls tell me, should there be a hole in the lid?
Emile Henry does not have this very hole. And on the internet I read that I had to go to the jeweler so that he could check it.
what is it for such money having bought another go to the jeweler ???

Yes, everything seems to be cooking normally without a hole

bad, huh?

Bad. Personally verified.
The frying pan did not work out as it should be burned, although with other cast-iron pans everything worked out at once. It rusts. Still, this tagine is a by-product of some kind of ceramic products that have nothing to do with dishes. And small, even for two there are not very many (now) eating people. Therefore, I was not at all upset when I cracked the lid.
I bought Emil Henri and I'm awfully happy! I do it in the oven only - of course we put it in the cold one. Without a lid - the perfect ceramic baking dish for everything - it's so smooth that nothing sticks or burns to it.
And the deliciousness turns out to be - mmm! The simplest and most frequent thing I do: I sprinkle rice down (which is used for risotto), season with all sorts of herbs, salt, add olive malsla, mix and pour boiling water to cover. And on top I put small peppers stuffed with meat and vegetables, tomatoes and zucchini "stumps", a kind of assorted. Moreover, sometimes I just cut the meat (usually chicken breast) into small pieces, mix it with grated carrots, entrails taken from a tomato, and stuff it not at all tightly. Then I pour a little boiling water into each one to make it juicy, and close it with a lid. And I put it on medium heat in the oven. It languishes there, mmm! It turns out tasty. Everyone then treats themselves to what they like.
Yes, and the lids of all the correct tagines are slightly crooked, so that the steam can escape. That is, they do not fit tightly to the mold, there is a gap on one side. By the way, this must be borne in mind, because everything that wants to boil away from it boils away. Place on a baking sheet to avoid staining the oven.

Bad. Personally verified.

Upset to refuse means?
I can't buy Emil Henri, I still have enough other expenses
Have to live without tagine

[Ikra]

IkraThank you Irina for the detailed explanations! and so delicious food was described with tajin that I wanted it even more.
Tell me, how many liters of tagine do you have? Can I cook in it on the stove?
vernisag, Ira, do not despair, on the contrary, be glad that you didn’t throw money down the drain and rewound your nerves.
And you will buy the correct tajin later. Now it's hot, where to drive the oven: friends: By winter ... by the cold, just right.
And, too, the first one who came across almost snatched, and who knows. how he works.

[vernisag]

vernisag, well, and somehow you will buy it later. But you will not waste your money (like some). Before you look back, when the New Year comes, then Santa Claus and various Snow Maidens can be asked to bring a little money in order to buy a really good tagine, which will serve for many years, and which can also be used for baking.
I would also think about a cast-iron one (only a good one), if there is a summer cottage and dishes on the grill are often made there. At the World Food Festival, I saw how Lebanese chefs use it: he stands on the edge, on not very hot coals, and there he rejects pilaf. Well, delicious! Delicate, fine meat, crumbly rice. And at this time barbecue and kebabs are fried on the grill.
But for me for the oven, a fully ceramic one was completely fit.
Mirabel, I did not try to cook on the burner ... Once there was a bad experience with ceramics dear to my heart, I no longer risk it. It's not mine))))

Irin, what's your size? On ozone, the cheapest 5600 rubles, but it is also only 1.5 liters. Liters for 2.5 are probably needed, right? but he is already almost 8 thousand

And what is the difference between these tazhinchiki? like one firm





I'm sorry to torment you a little with questions

Before you have time to look back, when the New Year comes, then you can ask Grandfather Frost and various Snow Maidens to bring a little money in order to buy a really good tagine that will serve for many years.

My birthday is in August

Bad. Personally verified.
The frying pan did not work out as it should be burned, although with other cast-iron pans everything worked out at once. It rusts. Still, this tagine is a by-product of some kind of ceramic products that have nothing to do with dishes. And small, even for two there are not very many (now) eating people.Therefore, I was not at all upset when I cracked the lid.
I bought Emil Henri and I'm awfully happy! I do it in the oven only - of course we put it in the cold one. Without a lid, the perfect ceramic bakeware for everything in the world - it's so smooth that nothing sticks or burns to it.
And the deliciousness turns out to be - mmm! The simplest and most frequent thing I do: I sprinkle rice down (which is used for risotto), season with all sorts of herbs, salt, add olive malsla, mix and pour boiling water to cover. And on top I put small peppers stuffed with meat and vegetables, tomatoes and zucchini "stumps", a kind of assorted. Moreover, sometimes I just cut the meat (usually chicken breast) into small pieces, mix it with grated carrots, entrails taken from a tomato, and stuff it not at all tightly. Then I pour a little boiling water into each one to make it juicy, and close it with a lid. And I put it on medium heat in the oven. It languishes there, mmm! It turns out tasty. Everyone then treats themselves to what they like.
Yes, and the lids of all the correct tagines are slightly crooked, so that the steam can escape. That is, they do not fit tightly to the mold, there is a gap on one side. By the way, this must be borne in mind, because everything that wants to boil away from it boils away. Place on a baking sheet to avoid staining the oven.

and for how long and what is the temperature?
I described the delicious food that today I can make up my mind.
and it is not necessary to soak Emil as usual earthenware?
and just did pilaf ???