COOKS! Anyone use a tagine? Moroccan ceramic cooker

[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~

[Freedom]

Ellie, since I don't use either one, I couldn't respond. I asked Linda the woman on FB who just bought a tajine. Here is her reply:

no..its not the same as a slow cooker at all Sandie..a slow cooker is just that..slow..I did the Morroccan recipe in mine in well under 40 mins..brill!..so tender..the slow cooker lids are flat..the tagine is conical..all the steam runs back down keeping the flavour locked in..so..you now have the answer..lol

[pomtzu]

Ellie, since I don't use either one, I couldn't respond. I asked Linda the woman on FB who just bought a tajine. Here is her reply:

no..its not the same as a slow cooker at all Sandie..a slow cooker is just that..slow..I did the Morroccan recipe in mine in well under 40 mins..brill!..so tender..the slow cooker lids are flat..the tagine is conical..all the steam runs back down keeping the flavour locked in..so..you now have the answer..lol

Thanks for the explanation. Since slow works for me, I guess I'll just stick with my crockpot. The steam on the lid runs/drips back down into the pot, so anything I cook is always moist and tender. Just takes longer to get that way!

[cassiesmom]

I saw this one in the Food Network magazine. I don't know that much about Moroccan food other than couscous.

http://www.ikea.com/us/en/catalog/products/60087707/#


Edited to add (from IKEA Web site)
Key features
- Thick walls evenly distribute the heat so that the food is heated up from several directions.
- Thick base prevents food from easily burning and sticking to the pan.
- Made from thick anodized aluminum with Teflon® Professional non-stick coating; allows ingredients for the tagine to boil for a long time without getting burnt and stuck to the pan.
- Thanks to the lid, steam changes into liquid which drips down on the food during cooking; tastes and consistency develop and the food takes care of itself.
- Rounded interior; makes stirring and beating easy.



I've got my grandmother's crock pot, circa 1975- the first style that came out with the removable pot. It works great! It's a lovely, attractive 1970s burnt orange color, eek. But it works really really well. My sister-in-law has a large one that's an oval shape and she can put a whole chicken in it (don't even have to cut it up first) or even a small roast.

[Lilith Cherry]

My Chinese one has a domed ceramic lid but not a tall as the tagine. It is still fast though and the flavours are great. Thanks for the recipes.

This is a picture of the shop where I bought it in Foshan, China

[Freedom]

Interesting! Thanks for posting that.

The tajine, every says to be sure to get a clay one. Not sure what that black one is made of which you posted.

[cassiesmom]

Part of my new year's resolution was to eat fewer salty, high fat foods and more vegetables, fish and fruits- basically more straight-forward healthful foods. I bet a tagine would cook vegies and steam fish very nicely. I wonder what kinds of seasonings are typical of Moroccan foods.

[kittycats_delight]

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~

I have sent Sandie and email asking she forward the recipes on to you.

[Lilith Cherry]

Sandie, the black one is also clay, just a different glaze. Thos pots come in all shapes and sizes for making Chinese herbal medicines as well as food.

Thanks Kittycats Delight, Sandie was kind enough to send me the recipes

[smokey the elder]

I love Moroccan food. A tagine sounds like a reflux condenser (I know, nerd alert.)

[Freedom]

I love Moroccan food. A tagine sounds like a reflux condenser (I know, nerd alert.)

Ahahaaaaaa, yes, it sure does!

[kitten645]

I sell cookware. We sell alot of tagines It doesn't really matter what material it's made of. It's the shape that counts. A good but expensive one is from All Clad. I like it because the bottom is stainless steal so you can braise/brown your meat stovetop and finish it off in the oven. You can get an inexpensive clay one too.