My first time cooking in a Tagine.
I was gifted a Tagine, which is The tagine is a conical earthenware pot with a wide, shallow base and a conical cover that creates a seal. The two pieces form a clay oven that's traditionally placed over an open fire. The tagine's conical design creates a high-moisture, high-temperature steaming environment. This method of cooking is over 1000 years old and is still used today. Kind of like an ancient slow cooker. My tagine is glazed and from Mason Cash which was established in 1800.
The steps to my first use, took some time, but if it wasn't glazed it would have been longer.
These steps
1. Soak in water for minimum 1 hour
2. Thoroughly dry and oil top bottom, inside and out. Put in a cold oven at a low temperature (250° seems to be the right degrees), for minimum 1 hour.
3. Let cook, then wash, oil, and you are ready to use. I had fun with this and Imma look up some Moroccan recipe's using the seasonings of that country.
Music Epidemic Sound: Frank Johsson: Handwriting: https://www.epidemicsound.com/track/cB3P4m6U3b/
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