A tagine is cone-shaped to allow heat to build up at the top of the cone, which then builds up moisture. The moisture drips back down onto the foods, allowing for a very moist and tender product. Since grains like couscous and others are a stape of tagine cooking, you don't need to add nearly as much water as a recipe would call for since that cone shape is so efficient in returning the moisture back down to the food. Also, any foods that you cook with the grains (typically tagines are "one pot meals" like meats and fruits will add moisture to the meal, helping to cook the grains and again reducing the water or stock you'd normally have to add.
A tagine should have a small hole somewhere in the conical top, however, to keep heat from building up too high and overcooking the foods.
The following is a subject of some disagreement, but tagines are meant to cook on top of a stove top (or traditionally on top of coals), and not in an oven. However, most tagines are made of sturdy stoneware or other ceramic and only a few are made of enameled cast iron. Therefore it's important to use a heat-dispersing ring on top of your burner to keep from cracking the bottom of the tagine. Using a heat-dispersing ring to more evenly disperse the heat without too high an intensity will allow you to brown meats or caramelize fruits before you add your liquids for a sauce or couscous.
Too much information? Maybe, but I .
it is shaped like a whale
The world is shaped like a sphere.
No. They are symmetrical and bell-shaped.
They are shaped like the letter "Y"
A pyramid is triangular shaped.
Tagine is from the country of Japan and will never be any where else
Obviously! ! It is a "tagine".
Moroccan stews are traditionally cooked in an earthenware vessel called 'tagine", but If you don't have a tagine pot, a dutch oven or ovenproof stockpot will do just fine.
I received a tajine for Christmas, and have been hesitant to use it because it's hard to find these answers. I went for it! Think of it as a stove-top slow cooker. I have a gas range, so I can keep the heat very low. On an electric range, I would want to use a heat diffuser which is available in any kitchen shop. When the meat needs to be browned, I do it in another pan, then transfer ingredients to the tagine. then add the spices and broth, put the cover on, and let it do it's thing. The tagine is quite amazing in how it holds the heat at the very low temperature, making even tough cuts of meat tender. I did beef stew with morrocan spices, and it turned out great. My tagine is hand made and fired, I had to season it, and followed the instructions. I am going to be experimenting more with this, making lamb and fruit tagine tonight.
Because a tagine simply refers to a rich stew composed of meat, chicken, or fish, along with some various vegetables, many of these ingredients can simply be purchased at your local grocery store.
Different kind of food , But "TAGINE" and "Couscous" are the main plats .
You can add anything you want. The outcome may not be lamb tangine
Tagine pots and other typical Western implements like knives and spoons.
It is Cous-cous. its like rice but really really small. bit bigger than semolina. we also have Tagine which is sea food and vegetables although you can use tagine for other foods as well such as meat or chicken. Also you have Pastilla which is a pastry full of chicken and something else. I could go on................but im sure cous-cous is the main dish. Oh and Harira, a chick-pea vegetable soup.
no not all bacteria are spiral shaped....they vary from round shaped comma shaped spiral shaped rod shaped