SOUKINAR Posted August 22 Report Share Posted August 22 I’m interested in learning more about tagine pots. What are the distinct features of tagine pots that set them apart from other cooking vessels, and how do they influence the flavor and texture of dishes prepared in them? Quote Link to comment Share on other sites More sharing options...
Babs Posted August 24 Report Share Posted August 24 Ths design means the food liquids are not lost in the cooking but are caught and run back into the food. It is meant to be held at a low temperature on the stove top whereby the food is slowly cooked or simmered for some time. Lower grade cuts of meat will be tenderised. The tagine can be glazed or unglazed, unglazed requires the tagine to be " seasoned", bit like a wok but a different method. PeterH 1 Quote Link to comment Share on other sites More sharing options...
PeterH Posted August 24 Report Share Posted August 24 TAGINE POT: A BASIC HOW-TO GUIDE FOR BEGINNERS https://www.berlingerhausus.com/blogs/new-blog/tagine-pot-a-basic-how-to-guide-for-beginners-1 If you a thinking of making one -- making flame-ware pottery is demanding, and it probably still needs to be used in a way that minimizes thermal shock. Hence the emphasis on insurance in this thread. Hulk and Pres 2 Quote Link to comment Share on other sites More sharing options...
Mark C. Posted August 25 Report Share Posted August 25 Many a post on this in the past here-dig through the search function Quote Link to comment Share on other sites More sharing options...
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