Almost everything about tagine (what it is and how to cook in it)

The first page of the topic shows various tagines, including painted ones. Almost everything about tagine (what it is and how to cook in it)

I have tagine cast iron + ceramics. And I just recently discovered a hole in it; it turns out that it is at the very top of the dome, in the form of a dense silicone plug, if you pull it, pry it off, it rises a little - it sits tightly.

In principle, this does not bother me, the presence of a hole, since there is always a gap between the lid and the pan, and you can regulate the process with fire.

I have two tagines, one is ceramic, with a small hole in the lid, when cooking, excess steam comes out through it, the second, cast iron + ceramics, but there is no hole in this ceramic lid, and here, steam begins to escape through the joint of the upper and lower parts, you have to regulate the process with fire.

And I have Emile Henri without holes and a crooked lid. In short, completely wrong (((. But the French can't be so wrong.
By the way, I never became friends with him. I only often use the lid for a cauldron, when I hammer it to capacity and need a dome. And the bottom is like a pancake maker.
I hope I will make friends with him.

yes, I also have cast iron-ceramics .... not because of the hole in the lid I thought that this was a decorative tagine, otherwise. what is sooo painted! I thought maybe it was somehow possible to determine by its appearance, or it could be cooked in it. There are no golden inclusions, but the color is blue .. the most interesting thing is that the Arabs cannot answer this either

Then just try: burst, then decorative. But this is if the price allows.

[Maria]

Maria, but she bought it very cheaply. But suddenly there is some kind of paint that is not suitable for heating and eating.

can he serve pancakes?

And I mainly use the lower part for baking. I really like it, does not stick, does not burn, class
Maybe she, too, can try to cook the casserole in the oven at the bottom, and then it will be seen

And I have Emile Henri without holes and a crooked lid. In short, completely wrong (((. But the French can't be so wrong.

Holes in tagine are relevant for classic Moroccan cooking, - on charcoal on a special ceramic stand.

In this version, it is difficult to regulate and control a uniform heat under tagine, and the hole here acts as a kind of safety valve. When there is such a hole, and the cooking process is long, it is required to periodically add liquid to make up for its loss in the form of steam.

On the stove, there is no problem to set the required level of uniform heating of the tagine, and in this case the hole is completely unnecessary. Moreover, nothing evaporates from tagine, moisture and aromas do not come out, but circulate inside without loss, and there is no need to add liquid during the cooking process.

Tazhin Emeli Anri is possible and you can try to use it over coals - the clay there is quite heat-resistant, well-calcined, with a specific refractory composition. However, wangyu that such a beauty is intended primarily for home cooking on the stove. I have just such a tagine at home as in the picture, and personally, my hand will not rise to put such a charm over the coals ... And why, if it is more convenient to cook on the stove ... And at the same time, you will never burn yourself from the jet of steam from the tagine, which Emelya does not do in her tags ...

And more ... On various domestic and foreign forums they write that in fact, real Moroccan tagines are cooked on a "high fire" when the contents of the tagine abundantly gurgle and steam.This is true, with one caveat - this applies to street trading and restaurant services. And for a banal, very simple understandable reason: no one will wait long for the dish to slowly linger for 2-3-4 hours on low heat. Otherwise, such trade and such establishments will simply go down the drain.

And at home, in a leisurely atmosphere, tagines are cooked on a "slow" fire, because such dishes are undoubtedly tastier ... And the hole in the tagine is completely unnecessary ...

Thanks for such a thorough review!
What do you usually cook in it?

[Constantin]

Constantin, Thank you! Enough informative information))

[Maria]

What do you usually cook in it?

Whatever you cook in tagine, everything is called tagine. Last weekend I cooked tagine with lamb shanks, ossobuco beef shanks, pork ribs, and chickpeas, raisins, lemon, dried apricots, and saffron. And today, according to the plan, tagine with duck legs, clementines, and dates is scheduled for Sunday lunch. These are my culinary entertainment and perversions. If I don’t forget, then I will report to the photo ...
Maria, Galina, - you're welcome!
Shl. I'm not exactly a fan of tagine, but it's just a pleasure to cook in such beauty. And, oddly enough, the dishes in it invariably turn out to be tasty and successful!

And today, according to the plan, tagine with duck legs, clementines, and dates is scheduled for Sunday lunch.

I will not get myself together with the spirit and time to issue this recipe on the forum ...

[Kapet]

Kapet,
Initially thought for clementines - garlic! Very similar in appearance.
And is the juice from fruits and vegetables, or do you need to add water?

And is the juice from fruits and vegetables, or do you need to add water?

One and a half glass of hot saffron water (for tagine measuring 32x32x23 cm, 3.5 liters), plus juices from meat, vegetables, fruits, and duck fat. If there is no water at all, then there is a high probability of the meat sticking to the bottom ... Later it will be more in detail, with funny pictures ...

I sit and cry. He burst (((New, long-awaited, soaked. Why? Resuscitation is useless?

Alas, I'm sorry, resuscitation is no longer subject to.
It could burst if there was a high temperature from below at once, it must be heated gradually. It is possible that cold water got on the hot surface due to the sharp temperature difference. Or maybe there was a hidden crack?