COOKS! Anyone use a tagine? Moroccan ceramic cooker

[Freedom]

Yummy oh yes please do send those along!

In researching, seems the same term is used for a meal and for the cooking pot, lol. It was the pot I was considering buying. Found them on ebay, but so many choices! Size, material (silicone, ceramic, cast iron base with ceramic dome) very interesting.

http://www.ebay.com/itm/Mastrad-Taji...54414117601903

[Karen]

Yummy oh yes please do send those along!

In researching, seems the same term is used for a meal and for the cooking pot, lol. It was the pot I was considering buying. Found them on ebay, but so many choices! Size, material (silicone, ceramic, cast iron base with ceramic dome) very interesting.

http://www.ebay.com/itm/Mastrad-Taji...54414117601903

You should also check Craiglist, as it's the kind of thing people sometimes get as a gift but never end up using!

[Freedom]

Good idea Karen, thanks. Not sure I AM getting one. Just looking into it for now. Expensive and want to be sure I am going to USE it for that price.

[pomtzu]

Isn't this basically like just cooking a meal in a slow cooker/crock pot with a ceramic liner?

[kittycats_delight]

The ones we had at the restaurant were from Morocco. The chef got them from there and they were terra cotta. Ours were just like this.

This is what Moroccan tagine is.

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.
Most tajines involve slow simmering of less-expensive meats.


Have emailed you the recipes.

[Freedom]

Got the recipes, thanks, they sound SOOoo yummy!

[Lilith Cherry]

Please may I have the recipes too? I have the chinese terra cotta version and it really makes delicious soups and stews from really tough cuts of meat. I just make them up as I go along lol~

[cassiesmom]

The ones we had at the restaurant were from Morocco. The chef got them from there and they were terra cotta. Ours were just like this.

This is what Moroccan tagine is.

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.
Most tajines involve slow simmering of less-expensive meats.


Have emailed you the recipes.

Do you set it directly on the burner, though? If it is clay, would I need to put it in a pot of simmering water to start the steam -- like a bain marie? With the All-Clad I wouldn't be afraid to place the metal bottom right on the burner or in the oven.

[Freedom]

Most will require a diffuser (those are not expensive). I was browsing on ebay, and some say diffuser not needed. Most are dishwasher safe and say so.

[kittycats_delight]

Do you set it directly on the burner, though? If it is clay, would I need to put it in a pot of simmering water to start the steam -- like a bain marie? With the All-Clad I wouldn't be afraid to place the metal bottom right on the burner or in the oven.

I don't know about electric stove tops but I know our chef used fire burners and used it directly on the burner. It isn't at all like a bagna maria. No need to put it into anything. It is made specifically for in the shape it is for that reason.