Tagine cooking

whitesatin

I have just ordered a Mason Cash tagine with a view to exploring that style of cooking. I wanted the Le Creuset one but that is such an investment piece/price that I thought it best to see how it goes with a cheaper one first.

I am thinking that it would be a healthy/economic way of cooking and wondered if anyone has any tips etc. I understand it can't be used directly on the (gas) hob so I am now on the lookout for one of those heat diffuser things.

suki1964

Seriously you can cook a " tangine" in a roasting pan with a hood of foil

As I have an induction stove top, this it what I have to use.

A tangine is only a stew. The dome shape of the lid just insures the ( small amount of ) liquid doesn't dry out. You can even do a tangine in a slow cooker

whitesatin

suki1964 wrote: »

Seriously you can cook a " tangine" in a roasting pan with a hood of foil

As I have an induction stove top, this it what I have to use.

A tangine is only a stew. The dome shape of the lid just insures the ( small amount of ) liquid doesn't dry out. You can even do a tangine in a slow cooker

Thanks, I can see that and know what you mean. I have to admit that wanting a (purple/cassis) tagine is partly because I have just bought a whole range of Al Fresco dishes from John Lewis and thought it might be nice to serve up a meal from a matching tagine, on the table. I am indulging myself, I know, but I think I will get a lot of use out of it as I like to experiment anyway and to entertain friends for informal meals.

carlamarie_2

I was bought a tagine last year as a Christmas present. I used it once and found the stew (a Morrison chicken recipe that came with the pot) to be very watery. We didn't enjoy it. It could have been that particular recipe though.
I now use the bottom of tagine as my fruit bowl! Lol!

But I hope yours works out well for you

thriftwizard

I have a tagine, and I love cooking tagines, but my tagine doesn't fit into my small (economical) oven and my Le Creuset oval casserole does, so that's what I cook tagines in!

Must Freecycle the tagine & regain the space...

Lizling

I use my tagine now and again. I like it, but I do find it a very slow method of cooking. Cut up any potatoes quite small would be my tip!

honeythewitch

I haven't got one and I was wondering if there was any advantage over an ordinary cast iron casserole dish?
Why do some tagines have an open top and some are closed? Does it make a difference?

whitesatin

Not sure why some have an open funnel and some don't.

I do know that I am very frustrated as the first one I picked up through Click and Collect, was smashed up. They refunded me and I ordered a second to be delivered to my home. Sadly, that was smashed up too - a well known, good make too! So, now I am not sure whether or not to order a different one. I do fancy the Le Creuset one but it costs a fortune and I read somewhere that they will not replace the lid if it gets smashed through use. It has a cast iron base but ceramic top. Getting a bit frustrated with it all, to be honest and might try the foil funnel method.

rosie383

Whitesatin tbh I wouldn't waste my money on one. My dh is North African and a tagine is just a stew. By all means get yourself one for dishing up to impress people but a normal casserole dish will do the job. My in laws have one and only use it for presentation once in a blue moon. I personally wouldn't have one as it would only gather dust even though I make a tagine at least weekly.