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+-- Thread: A New CookBook (/showthread.php?tid=133911)
A New CookBook - mjkcooking - 03-26-2012
Just received a new cookbook called 150 Best Tagine Recipes
looks like a great cookbook - has receipes for spice blends and side dishes
I received a Tagine for my Birthday present back in Dec. and now that I am
retired I can try it. Any helpful hints?
Marye
Re: A New CookBook - Mare749 - 03-26-2012
How exciting, Marye! Sorry, I don't have any experience at all using a tagine, but have long wanted one. Hope you will share what you learn though.
Re: A New CookBook - Harborwitch - 03-26-2012
Quote:
How exciting, Marye! Sorry, I don't have any experience at all using a tagine, but have long wanted one. Hope you will share what you learn though.
What she said! Have a ball with it. I'd love to get one one of these days - but space is so tight . . . .
Re: A New CookBook - cjs - 03-26-2012
I got one a while back (2 years?) and the first thing I made in it, a chix dish of some sort ran all over my stove. I had such a mess, I put it on the shelf and haven't gone back to it.
C'mon Marye do something successful with it and let me know and I'll try again....
Re: A New CookBook - Mare749 - 03-26-2012
Marye, what kind of tagine did you get? Is it clay and did you have to do anything special to season it? Can't wait to hear what you make....
Re: A New CookBook - mjkcooking - 03-26-2012
My Tagine is a Barro - 13 In. Terra GLZ
It Says Can use directly on flame and Electri Top , Microwave and Oven Safe
Says Before first use - submerge Piece in Water During 12 hours and dry Completely.
I believe there is more info on this Dish - Have to Look now. !
Marye
Plan to make a Chicken and Preserved Lemons and Olives and Couscous
Re: A New CookBook - Harborwitch - 03-26-2012
Marye that just sounds so good. D@mn I want a tagine! Oh well no room!
Re: A New CookBook - labradors - 03-27-2012
- Follow the instructions for soaking.
- If there are instructions for oil-curing it, follow those, too.
- Use a heat diffuser, just in case.
- Put the ingredients into the tagine starting with the most dense (e.g. carrots) and wind up with the meat on top of the bed of vegetables.
- Do NOT say, "There doesn't look like much liquid in here, I'd better add more that the recipe specifies," since the cooking process will generate a fair amount.
Re: A New CookBook - mjkcooking - 03-27-2012
Thanks Labradors
I was going to look for a heat diffuser today or order one from the internet
Thanks for other info too. - Have had my Lemons brining for several weeks now.
Marye
Re: A New CookBook - labradors - 03-27-2012
Marye,
You may actually find the diffusers in the "cooking-gadget" aisle of a supermarket. That's where I was able to find them here.