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Thread: Re: Tagine

  1. #1
    Tracy Guest

    Default Re: Tagine



    Sheldon wrote:
    > Judith in France wrote:
    >> Could anyone point me to a site about cooking in a tagine. �I was in
    >> North Africa recently and loved the food cooked that way so much that
    >> I bought a tagine and brought it back. �Any personal tips or hints
    >> would also be appreciated.

    >
    >
    > It's probably made of pottery and those countries adhere to no
    > standards whatsoever... the very first thing to do is have it checked
    > for lead (there are test pens available), it may also contain other
    > heavy metals ie. cadmium, berrylium, mercury, etc. Me, I'd put it on
    > a shelf and consider it strictly decorative as a rememberance of your
    > trip.... clay tagines tend to crack in use anyway. There are tagines
    > available that are safe, you're in France, Le Cruset makes a very nice
    > durable one, albeit a bit pricey.
    >
    > http://www.amazon.com/Creuset-Enamel.../dp/B00004SBKK
    >
    > http://store.bowerykitchens.com/taginesrecipes.html



    Yup, make sure it is safe for food first. I have several decorative
    tagines in lots of sizes and one for cooking. I don't really like to use
    it though. My (Moroccan) DH will use it occasionally. I prefer making
    tagine in a dutch oven. It is a very old fashioned way of
    cooking....and most Moroccans that I know don't use them anymore. They
    don't hold a lot of food either.....

    If it is food safe - they make a nice presentation.

    -Tracy



  2. #2
    Judith in France Guest

    Default Re: Tagine

    On Mar 6, 3:04 pm, Tracy <karac...@bc.edu> wrote:
    > Sheldon wrote:
    > > Judith in France wrote:
    > >> Could anyone point me to a site about cooking in a tagine. �I was in
    > >> North Africa recently and loved the food cooked that way so much that
    > >> I bought a tagine and brought it back. �Any personal tips or hints
    > >> would also be appreciated.

    >
    > > It's probably made of pottery and those countries adhere to no
    > > standards whatsoever... the very first thing to do is have it checked
    > > for lead (there are test pens available), it may also contain other
    > > heavy metals ie. cadmium, berrylium, mercury, etc. Me, I'd put it on
    > > a shelf and consider it strictly decorative as a rememberance of your
    > > trip.... clay tagines tend to crack in use anyway. There are tagines
    > > available that are safe, you're in France, Le Cruset makes a very nice
    > > durable one, albeit a bit pricey.

    >
    > >http://www.amazon.com/Creuset-Enamel...t-Moroccan/dp/...

    >
    > >http://store.bowerykitchens.com/taginesrecipes.html

    >
    > Yup, make sure it is safe for food first. I have several decorative
    > tagines in lots of sizes and one for cooking. I don't really like to use
    > it though. My (Moroccan) DH will use it occasionally. I prefer making
    > tagine in a dutch oven. It is a very old fashioned way of
    > cooking....and most Moroccans that I know don't use them anymore. They
    > don't hold a lot of food either.....
    >
    > If it is food safe - they make a nice presentation.
    >
    > -Tracy


    I bought a large one, exactly as I saw being used in a house, they
    made a conical shape of all the food in there so that it was quite
    high with the potatoes sliced and surround the structure, I also
    bought the spices and I really want to give it a try, do you have a
    favourite recipe for lamb tagine?

    Judith

  3. #3
    Tracy Guest

    Default Re: Tagine



    Judith in France wrote:

    >
    > I bought a large one, exactly as I saw being used in a house, they
    > made a conical shape of all the food in there so that it was quite
    > high with the potatoes sliced and surround the structure, I also
    > bought the spices and I really want to give it a try, do you have a
    > favourite recipe for lamb tagine?
    >
    > Judith


    I make lamb tagine all the time. I brown some lamb - usually shoulder
    steaks, add a sliced onion and some garlic. You don't really have to
    brown the meat. Once the onions are softened a bit I add a diced (and
    sometimes peeled) tomato with chopped parsley and cilantro.

    I just let it go for a few minutes before I had the seasonings. I do
    salt and pepper the meat as I add things though.

    Seasonings are salt, pepper, ground ginger, paprika (sometimes I use hot
    paprika sometimes not) additional granulated garlic, and a pinch of what
    I guess is Ras el Hanout. My MIL makes it and it gets sent here via
    whoever is visiting at the time. It is a combination of a bunch of
    spices including cardamom, blade mace, something paradise - I can't
    remember off the top of my head right now....and a bunch of other stuff
    - and it also includes a bit of dried yellow food coloring. She sent it
    whole once and I tried to take it apart to figure everything out. I
    usually get it already ground now. Also, some might add turmeric, but I
    don't. I don't usually have saffron either - but that is also used.

    Anyway, back to the tagine. After I add the spices, I add a bit of
    water - not too much maybe a cup or two? The meat should not be
    submerged. I let it simmer on low for an hour or more - covered. More is
    better. When the meat is just about done I will add some potato wedges.
    When the potatoes are just about done I throw in some peas and green
    olives or frozen artichoke hearts and green olives. You can leave the
    potatoes out if you want. I take the lid of at the end for a few
    minutes so the liquid can reduce.

    I do the same thing with chicken - but I might add a preserved lemon to
    the chicken. Chicken doesn't require as much time. Sometimes I take the
    chicken out of the sauce and let it brown in the oven for a few minutes
    - to make it crispy.

    In the end - it should have some liquid to be sopped up with bread.

    -Tracy

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