Since I like to cook this morning I was thinking about a piece of pottery I have never used in cooking, a Tagine. A
Tajine or Tagine is historically a North African pot used for cooking over coals. The pot is suspended over the coals so the temperature rises slowly.
The tajine consists of two parts, a flat bottom to contain the ingredients of the dish and a domed top to allow all condensation to return to the dish while it is cooking.
I was researching information about tagines and various recipes and my mouth started to water reading the ingredients especially the spices.
In
Moroccan or Algerian cuisine meat stews are usually made with the addition of ginger, cumin, cinnamon, and saffron. Vegetables dishes use paprika and chili. Have any of you used a tagine for cooking? Do you make tagines? I'd love to hear your thoughts about tagines. Thanks for reading and for all your comments. (Images and information about tagines borrowed from the net).
I've never had cooking done this way, but it sure sounds delicious. Several other independent studies members of our community studio made some tangines in the past, and may have baked in them, if my memory serves me right. Go for it!
ReplyDeleteHi Barbara, thanks, from what I hear using a tagine sounds like it would be a good thing.
DeleteI’ve never made a Tanjine but I have made Minoan style cook pots (http://futurerelicsstudio.blogspot.com/2015/05/lots-of-people-have-asked-me-what-we.html) and the food we prepared in them was delicious. You should try it.
ReplyDeleteHi Lori, thanks, I had to go back to your blog to refresh my memory of the Minoan cook pot, once I saw it again I remembered your post and the pots but at the time I must have been a different mind set. Ha. Did you make any to sell ?
DeleteI've never used a tagine...and doubt at this stage in my life that I will begin doing so. I have enough cooking pots already as it is, anyway! Some I never use anymore. I've become lazy in my old age :)
ReplyDeleteI do love one-pot cooking, though.
By using my heavy enamel-coated cast iron Le Creuset casserole I can make similar tagine recipes...that'll do this lazy old bird! :)
However, a friend of mine cooks often using his tagine...and I've tried his meals and they're lovely...quite delicious. He loves Moroccan food, having spent an amount of time there over the years.
Hi Lee, thanks, I used to have too many cooking utensils and when we left Florida, Gary insisted I downsize, now I am regretting some of that down sizing. I may just have to get one of the Le Creusets.
DeleteI think my idea of getting the tagine is because I can't afford to travel like I wish I could but having a meal here cooked in an authentic way somehow takes the place of actually going to the location and having the food there. Better something than nothing at all, if you get what I mean.
I've made decorative ones but not the functional ones... a bit tricky finding a flame proof clay etc.. I believe they cook very tender meat though... Like Lee I will stick with the traditional casserole and stew.
ReplyDeleteHi Anna, thanks, that's what several folks on fb said about finding the fire proof clay but one that I can just put in the oven would be good enough for me. Not sure I relish cooking over an open flame out of doors, all that bending over is tough on my back.
DeleteI've never used one but I've always wanted to! I've seen some at TJ Maxx and am very tempted but not sure they would be more eye-candy than practical. In any case they are definitely gorgeous!
ReplyDeleteHi Sonia, thanks, I think you are right about the ones at TJ Maxx, probably not usable. I like the decorated ones, they are appealing.
ReplyDelete