urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
We just bought a Tajine (or Tagine), a Moroccan slowcooker made with clay. They look really nice, we used it a couple of times but were not sure exactly how to cook our foods properly, so basically ended up precooking most of them and let it simmer for some time (1-1,5hr). They came out very good but I am sure there are ways to cook everything all the way inside the Tajine.
The google search produced a lot of recipes using lamb which I don't eat, and chicken with bone-in bigger pieces, but I only cook filleted breasts. I would like to find some good recipes using chicken, fish or pork fillets, or something like meatballs. Also I have seen dishes served in tajines with cous cous or rice, when do you put them in, from the beginning or somewhere in the middle, or cook separately and toss them in afterwards? I wouldn't want them turning into sticky gooey mush after being cooked much longer than usual, or somehow remain crunchy, and I wasn't able to find a good info on the internet so far.
Does anyone have any suggestions/experiences with this particular cookware? I am all ears... tia!!
The google search produced a lot of recipes using lamb which I don't eat, and chicken with bone-in bigger pieces, but I only cook filleted breasts. I would like to find some good recipes using chicken, fish or pork fillets, or something like meatballs. Also I have seen dishes served in tajines with cous cous or rice, when do you put them in, from the beginning or somewhere in the middle, or cook separately and toss them in afterwards? I wouldn't want them turning into sticky gooey mush after being cooked much longer than usual, or somehow remain crunchy, and I wasn't able to find a good info on the internet so far.
Does anyone have any suggestions/experiences with this particular cookware? I am all ears... tia!!