Average Reviews:
(More customer reviews)Tagine refers to both the type of cooking as well as the cookware itself in this case. You would have chicken and pine nut tagine, lamb and plum tagine, etc. The tagine cooker is a traditional African item, designed to tenderize the toughest cuts of meat while at the same time imbueing meats, vegetables, and fruit with added herbs and spices. You can put almost any type of food in it that would go into more-recognizable stews, soups, and roasts. Recipes can be found in books and are plentiful online.
The magic of the tagine cooker is the tall cover and the low heat required. The food slowly simmers, and the rising steam condenses on the high sloping slides, marinating, flavoring, and tenderizing the contents for perhaps 90 to 120 minuts, depending on the meat and heat source available. The lid has a distinct handle that dissipates heat, so that the lid can be removed without burning yourself.
The Emile Henry product is of the highest quality. The material is a high-heat ceramic; ours has a terrific matte black finish. It can handle a medium to large size chicken, or several pork chops, or perhaps a 2.5 lb roast, for example, with whatever vegetables available. In this case, the 2.6 quart size can make a nice dinner for 4-6 people, depending on side dishes (couscous, rice, risotto), although the makings really add up to a one-pot meal. Maybe some unusual bread, a little wine, or lemoned water or tea.
You can spice up the recipes as much as your tastes call for, and you'll have an excuse to shop for (or order online) some exotic flavorings, such as preserved lemons (Meyers), saffron, the newly-accessible sea salts, various paprikas, and other old-world cover-ups.
Heat source: In addition to the Le Creuset (about $140) and Emiril (about $100) brand tagines, which are smaller (1.5 to 1.75 quarts), the Emile Henry tagine differs from others in that only these three can be used on any heat source---gas, electric, cooktop, charcoal. Most tagines are very simple clay cookware, generally with some glazing, but tend to be brittle and somewhat delicate and prone to cracking; they cannot take a direct electric coil at all, or high heat from a flame which you might want to sear the meats. The Emile Henry can go from kitchen to table to freezer; it is an incredibly handsome serving piece and versatile cookware item, handling stews, soups, casseroles, even bread baking. Enjoy!
Click Here to see more reviews about: Emile Henry Flame Top 2.6 Quart Tagine, Black
Click here for more information about Emile Henry Flame Top 2.6 Quart Tagine, Black
No comments:
Post a Comment