topic Re: Tagine Cooking in Kitchen

Tagine Cooking

Puzzle Piece — Wed, 25 Jan 2017 17:23:15 GMT

I've never cooked using that cooking item. I know there are recipes etc. but I've never tried using one. In fact, I don't own one but am considering purchaing one to try.

Any suggestions or tips or what has been your experience?

Re: Tagine Cooking

jaxs mom — Wed, 25 Jan 2017 17:27:56 GMT

Paula Wolfert's Mediterranean Clay Pot Cooking is your cookbook. I have a few different tagines both unglazed and glazed.

Re: Tagine Cooking

Puzzle Piece — Wed, 25 Jan 2017 17:31:16 GMT

@jaxs mom wrote:
Paula Wolfert's Mediterranean Clay Pot Cooking is your cookbook. I have a few different tagines both unglazed and glazed.

Glazed and unglazed? I'm apprehensive about unglazed materials used. Like clay that has large amounts of naturally occuring lead. Glazes - well they can have toxic ingredients as well. I was thinking of the tagine made with metals.

Thanks for the cookbook recommendation.

Re: Tagine Cooking

jaxs mom — Wed, 25 Jan 2017 19:12:23 GMT

Well traditionally they are clay pots.

Re: Tagine Cooking

hopi — Wed, 25 Jan 2017 20:19:10 GMT

My niece has one and loves it.

Don't know how they clean or clean up so I have no interest in them.

Re: Tagine Cooking

Free2be — Thu, 26 Jan 2017 02:14:33 GMT

After reading about everything I could fine on tagines, I bought a clay one that is glazed on the outside top only. I soaked it and will probably need to re-soak before using again since it has been awhile. I read all of the negatives and positives about stove top vs oven and concerns about using on a glass top stove. I use a flat heat diffuser and am super careful to keep it from heating too fast so it won't crack.

This is my favorite tagine recipe: http://cooking.nytimes.com/recipes/1016987-daniel-bouluds-chicken-tagine

It may appear more involved than it actually is. Just gather the ingredients and measure out everything in advance and it will go smoothly.

Re: Tagine Cooking

jaxs mom — Thu, 26 Jan 2017 14:47:58 GMT

It depends on the specific pot and heat source, but generally unglazed tagines only need a diffuser when used on an electric stove. I have gas again so I don't use a diffuser with any of mine. I'd say my Emile Henry tagine is probably my favorite. Tagines are traditionally designed to be used on a stove top or open flame for cooking.

Re: Tagine Cooking

esmeesmerelda — Sat, 28 Jan 2017 02:34:03 GMT

@Puzzle Piece wrote:
@jaxs mom wrote:
Paula Wolfert's Mediterranean Clay Pot Cooking is your cookbook. I have a few different tagines both unglazed and glazed.
Glazed and unglazed? I'm apprehensive about unglazed materials used. Like clay that has large amounts of naturally occuring lead. Glazes - well they can have toxic ingredients as well. I was thinking of the tagine made with metals.
Thanks for the cookbook recommendation.

Hmm. I'd worry about safety as well.