Tagine help!

For no other reason than "because it's there", we bought a tagine with which to experiment. Ours is a large glazed clay model that came with no instructions. Various websites mention seasoning with milk (?!), using at low temps. only, must have a diffuser/don't need a diffuser..etc.. My husband wants to give it a trial run with a lamb,fig and couscous concoction cooked on stove top. I'd appreciate any advise and recipes this learned group might offer.

TIA!
JB

JB, I've never used a tagine, but I did find this with a Google search.

http://moroccanfood.about.com/od/tipsan ... Tagine.htm

Julia, Hi....

Bob's link is a very good one and the advice given there is traditional. Three things to keep in mind:

1. In the Maghreb, many cook by placing the tagine over hot charcoals but if you do that be sure to place a heat diffuser between the grill and the tagine.

2. Because the clay of the tagine holds its heat for several hours, adjust your cooking time accordingly as the dish will not only stay warm but continue cooking for at least 30 - 40 minutes after removed from the heat.

3. Keep in mind that the tagine itself will be very hot when removed from the heat so be sure to set a heat resistant mat between the tagine and your table.

Have fun...

Rogov

Thank you, Bob and Rogov, for the info. We have been suprised by the lack of tagine specific recipes on the 'net. Even those recipes billed as "tagines" often are prepared in a dutch oven. I realize "tagine" is like "paella" , the cookware bears the name as well as the food cooked in it. So, we will embark on a journey of trial and error. It is especially helpful to know that we should cut the cooking time by thirty minutes, as Rogov suggested; nothing is more disheartening than to ruin good ingredients by over-cooking.
I will report on our success (let's keep it positive!) later.

Thanks again, Gentlemen!
JB

Thank you, Bob and Rogov, for the info. We have been suprised by the lack of tagine specific recipes on the 'net. Even those recipes billed as "tagines" often are prepared in a dutch oven. I realize "tagine" is like "paella" , the cookware bears the name as well as the food cooked in it. So, we will embark on a journey of trial and error. It is especially helpful to know that we should cut the cooking time by thirty minutes, as Rogov suggested; nothing is more disheartening than to ruin good ingredients by over-cooking.
I will report on our success (let's keep it positive!) later.

Thanks again, Gentlemen!
JB

I am really looking forward to your report out. I bought a couple of tagines a few years ago and never used them - as I got stymied at about where you are right now and went on to something else. We are living in India now and I left the tagines in my US home - but I will live vicariously through you

For some reason I have never bought any of Paula Wolfert's books but I have paid attention when they are discussed.

Her "Mediterranean Clay Pot Cooking" covers Tagines as well as many variations. Naturally there are some dangers in putting a clay pot on top of the stove and it must take some getting used to. But I read online that Wolfert wanted to convince someone about the difference it makes, cooking in clay, so she fired up the stove and cooked AN EGG in a clay pan of some sort, and according to the story, it was amazingly different, the best egg ever. Or something. So I think it will be an adventure using the Tagine and you shouldn't let it migrate to the back of a closet somewhere but give it several good tries.

http://www.amazon.com/Mediterranean-Cla ... 076457633X

We are living in India now and I left the tagines in my US home - but I will live vicariously through you

Well, John, "vicariously" might be your best bet as far as our first trial run went. My husband did the prep on this one. Started with lamb, fresh figs, dried apricots, ginger, paprika, kafia, saffron salt, a couple cups of broth and let it do its magic. At what we assumed was nearing the end of the cooking process, we added the couscous (my suggestion, which probably was the first error) The house was filled with a wonderful aroma....until it wasn't. We had no idea how long to cook it, and in retrospect, the fabulous aroma should have told us it was ready. In a blink, it burned on the bottom. Rogov's warning is absolutely spot on, even turned off, the tagine continues to cook vigorously for quite a while. In fact, in a rush to the table, I simply put a latex covered hot pad down...second mistake: burned rubber bits on the bottom of the tagine. The food itself, carefully served from the top section only, was okay. We are fans of most Middle Eastern cuisines and did not recall any that called for this much sweetness, due to the fruit. Overall, I'd give a C- , with points for effort factored in.

So I think it will be an adventure using the Tagine and you shouldn't let it migrate to the back of a closet somewhere but give it several good tries.

Frank, thanks for the book reco. I will look into it. After much scraping and scrubbing, we briefly tossed around the idea of adapting a couple of our favorite Indian dishes but, I'm sure I saw my husband mentally calculating if that tagine wouldn't fit waaaaay up high, behind the electric wine bottle chiller, next to the hot air popper, and in front of the wire fish baskets...He may need to be reminded of the adventure!

JB

JB

You must carry on! I'm sure you will get the hang of it - although I have to say I envisioned such experiences for myself. I was mostly certain that mine would burst atop the gas flame and send a couscous laden spray that I would still be finding bits of 6 months later!