Tazhin

They didn’t see it and now it’s not possible to repair and sell that tazhinchik

Ir, okay, this piece broke off, poorly wrapped in film ...

Well, not putting the cable with the temperature switch is like not putting the cable to the pressure cooker ... there is a saucepan, but how to connect it to the outlet, no How do you understand it?

Well, don't put the cable with the temperature switch

Yes, someone pulled the thread, and that's all Someone apparently really needed it
And those who pack for delivery, in my opinion, do not look at what is there and how

[Irina]

Irina, Irisha, congratulations! you wanted him so much, dreamed of him so much! And you're already cooking it at your place, and we watch and admire and dream.
And for what volume did you buy tazhinchik?

Tricky question. Are there any cast iron tagines (covered with enamel). Ceramic is the only way to beat.

[frying pan cast iron in white enamel inside]

Tricky question. Are there any cast-iron tagines (covered with enamel). Ceramic is the only way to beat.

There is. I have frying pan cast iron in white enamel insidebut the lid is still ceramic. Berghoff firm

[Admin]

Admin,
Pretty boy.
And without ornaments, it will fit ordinary dishes.

But I have a Berner cap with a hole, is it an equivalent replacement?
And also Emway dishes with a water lock, can a saucepan replace tagine? At least in terms of the same output result.

can a stewpan replace tagine? At least in terms of the same output result.

Lena, come to my topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=427854.0 down there I describe the principle of tagine, and why it has such a lid - it's all about this dome!

WHAT'S SPECIAL ABOUT TAZHIN
The most important thing about tagine is its lid. The steam, rising up, cools down at the highest point, condenses on the walls of the lid and flows down them, falling not on the dish from above, but into the lower part of the pan, almost to the very bottom. It turns out that the dish is fried from below and steamed on top. Multiple circulation of steam makes food incredibly juicy and tender, and it will never burn or dry out. Tazhin is "in the teeth" and mutton and middle-aged beef. And vegetables are stewed just perfect.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=427854.0

In a saucepan with a regular lid, this effect cannot be achieved.

Quote: But I have a Berner cap with a hole, is it an equivalent replacement?
No! Here is a different principle of operation of the dome cover - it collects condensate on the sides, does not allow to go down to the food, dries food, and removes moisture.
In tagine, moisture, on the contrary, flows down the edges of the dome onto the products, moisturizes them, due to which a lot of juice is formed in the pan. See my recipe on the link in pictures

Although, you can stew food everywhere, and in a saucepan under the lid and in a frying pan, in cast iron ... then everywhere You just need to adapt to the lid (close, open it at the right time) and get an equal result, and it's a matter of cooking time

[Tajine]

Tajine or tagine (Kabyle taǧin) - a dish of meat and vegetables, popular in the Maghreb countries, as well as special dishes for preparing this dish.

Tajine was originally a massive ceramic pot, tightly closed with a high conical lid.

When stewing food slowly for many hours, rising steam condenses in the relatively cold top of the lid and flows down.

Due to the condensed liquid in the lower part, a water seal is formed, which prevents the passage of steam and odors from the cooking food.

The origin of such dishes is due to the climate: high temperature, aridity and a shortage of fresh water in Morocco.

MOROCCO
Tajine in Moroccan prepared from large pieces of meat or poultry on the bone and vegetables (tomatoes, potatoes, eggplants, onions). Various spices, honey, fruits, berries are used as a seasoning. The meat is not fried (or lightly fried after a long stewing). Vegetables, meat and spices are placed in the tajin without adding broth and stewed over very low heat in their own juice for several hours.

TUNISIA
Tajine in Tunisian close to an omelet. Meat or poultry is finely chopped, mixed with a thickener (beans, chickpeas, potatoes) and stewed over low heat. Then add spices, cheese and eggs, transfer the mixture to a deep ceramic pot and bake in an oven or oven until crisp.

Tazhin - this is both the utensil in which the food is prepared, and the method of preparation, and the name of the dish itself. Tazhin can be with anything and anything. With beef, lamb, chicken, fish. With potatoes, couscous, and at least with pasta. No garnish at all. All ingredients are placed simultaneously in an earthen pan. From small size - for one - to gigantic - for 10-12 or more people. It is filled with the necessary spices, which are a devilish breakthrough in these parts. It is covered with a tall conical clay lid. It is put into an earthenware oven, or put on an open fire - and then it's ready.

WHAT'S SPECIAL ABOUT TAZHIN
The most important thing about tagine is its lid. The steam, rising up, cools down at the highest point, condenses on the walls of the lid and flows down them, falling not on the dish from above, but into the lower part of the pan, almost to the very bottom. It turns out that the dish is fried from below and steamed on top. Multiple circulation of steam makes food incredibly juicy and tender, and it will never burn or dry out. Tazhin is "in the teeth" and mutton and middle-aged beef. And vegetables are stewed just perfect.

water seal

with water lock

This is the general, I specially wrote. And the lids there, of course, are not high, but still a cone (tapering towards the handle in the center of the lid). When steam is collected, the lid sticks to this very lock. I keep thinking, maybe this is it? PS The lid from the Emway wok is generally a truncated cone, there is also a water lock, if you put it on a flat large saucepan, suddenly it will work?

I looked at the book that was with the dishes, there is a picture just like yours, circulation in the sense.

Girls, how about a slow cooker-tagine? I am confused by the low temperatures there. Or is it okay?

I saw this one and a half liters in a real store

[Vika]

Irisha, congratulations! you wanted him so much, dreamed of him so much! And you're already cooking it at your place, and we watch and admire and dream.
And for what volume did you buy tazhinchik?

Vika, Thank you! Tazhinchik I have the smallest, 1.5 liters, 26 cm in diameter which.
I don't need this big one anymore. Whole chicken is removed, much more then? Well, if only the family is big or for guests. I can't even imagine a 3.5-liter tagine, it's probably so huge

[vernisag]

vernisag, Ir, I saw tefal electro in the store. In my opinion it is 3.5 liters .. I can’t tell for sure now, uzhzhas .. just awful what a whopper!
Irisha, can I ask you to measure your tazhinchik .. diameter along the bottom and wider part and height.
I decided to buy a cheap tazhinchik, but they do not give displacement. but only the dimensions so that I can orient myself.

Vikul, I measured it, the height of the lower part of the form is 6.5 cm, the diameter of the lower part is about 19 cm, the top - along the outer edge of 26 cm, inside is about 23 cm

I saw a liter and a half in a real store

What is the name of? For a long time I have been looking for a low volume slow-cooker for porridge. And then there's the tagine.

[vernisag]

vernisag, Ira! Thank you so much!

[mur_myau]

mur_myau, exactly the one in the picture is swan. That's what the tajin slowcooker is called
Here he is on Ibei
🔗
True, something they got excited about the size. It is smaller than it says

I also found such a tazhinchik 🔗 Confused by the phrase "The cast iron of the Rabat tagine has already been impregnated with edible oil." She will wash off, is the point in her?

[Saba]

Saba, Yeah ... maybe cool and like a bae 2 in 1.
I'm also looking at little slowcookers and planning to tagine ... if you decide to buy, tell us how it works.

Natasha, we wrote about this tagine, read it. I refused the order and bought another.

But this Tajine BRADEX TK 0058 Rabat, bad, right? French is very expensive, but I want ...



In Yulmart it is 1600 rubles now.

Bad. Personally verified.
The frying pan did not work out as it should be burned, although with other cast-iron pans everything worked out at once. It rusts. Still, this tagine is a by-product of some kind of ceramic products that have nothing to do with dishes. And small, even for two there are not very many (now) eating people. Therefore, I was not at all upset when I cracked the lid.
I bought Emil Henri and I'm awfully happy! I do it in the oven only - of course we put it in the cold one. Without a lid - the perfect ceramic baking dish for everything - it's so smooth that nothing sticks or burns to it.
And the deliciousness turns out to be - mmm! The simplest and most frequent thing I do: I sprinkle rice down (which is used for risotto), season with all sorts of herbs, salt, add olive malsla, stir and pour boiling water to cover. And on top I put small peppers stuffed with meat and vegetables, tomatoes and zucchini "stumps", a kind of assorted. Moreover, sometimes I just cut the meat (usually chicken breast) into small pieces, mix it with grated carrots, entrails removed from the tomato, and stuff it not at all tightly. Then I pour a little boiling water into each one to make it juicy, and close it with a lid. And I put it on medium heat in the oven. It languishes there, mmm! It turns out tasty. Everyone then treats themselves to what they like.
Yes, and the lids of all the correct tagines are slightly crooked, so that the steam can escape. That is, they do not fit tightly to the mold, there is a gap on one side. By the way, this must be borne in mind, because everything that wants to boil away from it boils away. Place on a baking sheet to avoid staining the oven.

I read similar comments in different places about this tagine

[Reine de Saba]

Reine de Saba,
Thank you! I just need a baby, otherwise Kenwood is reluctant to fire a stoker every time. Interestingly, fcnt now how many rubles? And one more thing: the seller only ships within the UK. (((But the idea is good.

[Elena]

ElenaHe does not want to send this product to us, it is immediately reported about it.

[Saba]

Saba, Yeah ... maybe cool and like a bae 2 in 1.
I'm also looking at little slowcookers and planning to tagine ... if you decide to buy, tell us how it works.

Probably buy it all the same. At least a little slow motion was needed anyway. If anything - unsubscribe

Reine de Saba,
Thank you! I just need a baby, otherwise Kenwood is reluctant to fire a fireman every time.

Here! I, too, because of a couple of portions of porridge, is lazy to fire a 6.5 liter colossus

But I'm wondering if the temperature that the slow one gives is enough for tagine?

Probably buy it all the same. At least a little slow motion was needed anyway. If anything - unsubscribe

Let's! Good luck to you! Let it work out. how you want! Then I will slow down with tagine ... maybe everything in one fell swoop too.

Yesterday I cooked in tagine, for dinner, chicken wings with potatoes, fast



Thawed the wings (700g), washed and mixed with olive oil. I added salt, a pinch of ground ginger, a pinch of paprika, chicken tobacco seasoning and a little cumin.



Peeled potatoes (6pcs), cut into 4 parts, mixed with oil and added seasoning for potatoes, salt and seasoning with vegetables and herbs.



She put the bowl on gas, on a divider, warmed it up, added oil and fried a finely chopped onion a little, then added a clove of garlic.



I put the onion into the potatoes. And put her wings in the bowl.



Top with potatoes.



She covered and cooked for 1 hour. There was a lot of broth gurgling and I wanted to evaporate it so that the chicken pieces would be fried
As a result, they fried, but they stuck a little to the bowl, well, too much time, the bones moved away from the meat.
But it turned out sooo tasty, like cooked in an oven or oven.
Not very beautiful of course, but very tasty



In general, I think it was necessary, without closing the lid, to fry the wings a little, so that the excess moisture evaporates, and only then add the potatoes, close the lid and cook for 30 minutes. Although, it is possible and so, if there is no time to stand at the stove, I put everything in and forgot for an hour.

Nothing special, of course, but I thought, maybe someone will use my experience ...

Yesterday I cooked in tagine, for dinner, chicken wings with potatoes, fast










Not very beautiful of course, but very tasty

This is something not beautiful, very decent, wonderful.

And this is pork with vegetables. I fried the meat a little, then turned it over and threw the vegetables on top, cooked it for about an hour on a light a little less than average.

I bought an aluminum tagine (duralumin) at a thrift store. He is made of duralumin ALL !!! Will not break. Capacity 4 liters. It is written on the bottom Maroc and an Arabic squiggle, and he is so terrible, there is soot, she did not become particularly zealous and clean. There is no hole in the top of the dome.

Didn't know that the Arabs make duralumin.

Irina, the color did not change at all during cooking, everything is so bright, beautiful, I really liked it.

There is no hole in the top of the dome.

There should be no hole

the color did not change at all during cooking, everything is so bright, beautiful, I really liked it.

Thanks Irish So the pepper doesn't seem to change color or does it change?

Irin, you have two photos nearby. by its appearance it is difficult to determine where is fresh and where is stew and this is great.

[Elena]

Elena, and I also saw a metal with a tajine hole, maybe duralumin too. Is it better than ceramics?

My (and, in general, everyone's) tagine (Brazilian Ceraflame) has a recess at the top of the lid - a small, small cup and I pour about half cold water into it, the water evaporates slowly (the top of the tagine lid should not be hot, but a little - slightly warm), this improves the vapor exchange inside the tagine ...

Is it better than ceramics?

It seems to me not worse. It keeps heat well, the lid won't break.
We have already written about the holes here, mine does not have a hole, but I was not upset.
Today is a test run. I'll cook some meat with dried fruits.

[Elena]

Elena, let's! Good luck!
The Moroccan seller was normally unable to point out the differences between ceramics and this duralumin
Is it heavy? tazhines are on the top shelf and the prod asked if you would buy and or just see if you want to and did not chase him down the stairs.

[Mirabel]

Mirabel,
Ordinary duralumin, with black specks of oxides and a film of carbon deposits from frequent use. Consider a natural non-stick layer.)) I didn’t scrub it, it’s deserved. And yes, it is heavy, although not like cast iron, but also not light like ordinary aluminum. The walls are plump.

The meat turned out delicious, which is interesting, in general, like a stew, a lot of juice, although it did not add water, and it was fried from below to a crust, nothing stuck. I did it in a pouring iron, but it needs to warm up the oven. And here on the slab I painted something similar. In general, I feel that I will use it often. Minimum body movements.

Maybe I broke the algorithm, but during the entire cooking time I never looked inside.

I bought a book about Maghreb cuisine at a second-hand bookseller, there is a bulk of dishes of this type.

Somehow everything is attracted to one topic.

[Mirabel]

Mirabel,
PS Buy you won't regret it! Bring up a little aluminum, and you will be happy.

[mur_myau]

mur_myau, Linen, but how can you distinguish duralumin from aluminum? I'm just afraid to buy something wrong .. the shop is small, the seller, although Moroccan, does not know anything at all.
And he has a very valuable product, and a noodle cutter with a motor, and tagines, and gral-gas frying pans.

[Mirabel]

Mirabel,
It seems by weight and wall thickness.
I have Soviet duralumin bowlers and thick-walled and heavy ducklings.It's just that aluminum pots and ladles are lighter and thinner, the handles are all riveted. And for duralumin, everything is cast, the handles with the body are a single whole.

Dural is an aluminum alloy.
The color of the new duralumin products is the same as for simple aluminum ones, that is, focus on the thickness and solidity of the product. It seems to me so.

If you saw Soviet duralumin cauldrons, then you will understand what I mean.

noodle cutter with a motor, and tagines, and gral-gas frying pans

A noodle cutter is a mess !!! I have an atlas with a motor, I'm not overjoyed. I don’t know about the Arab, but the Italian rule.

gral-gas pans

This is a wonderful thing! If you have gas, then you have to!

[mur_myau]

mur_myau, Thanks for the clarifications!

[Mirabel]

Mirabel,
My mother wanted the same tagine as mine.
And we don't sell. This is so lucky for me.
How much duralumin do you have there? Are there sites?

[mur_myau]

mur_myau, Flax, what sites. This is a small Arabian shop. I didn’t ask how much duralumin cost (maybe it’s still aluminum)? all the tagines were on the highest shelf and if necessary. I will ask you to lower it and consider it better.
Ceramic, the one that interested me for 4-5 servings costs 20 euros, in my opinion the prices for them are approximately close.
I remembered that in the duralumin there is a plastic knob and a plumbing on the lid.

[Mirabel]

Mirabel,
Will you write it later? Can you find out how many liters and photos are on your phone? At the same time, we will discuss whether or not duralumin.

[mur_myau]

mur_myau, I've already photographed the noodle cutter there, now I'll take a picture of the tagines ?! Prod will be stunned.
They stand high, high !!! Well, ok, I'll make one go down and take a picture! how many liters they do not know, well, these are our sellers, he says, about how many people.
Well, it will be after August 20, I'm leaving to rest in a few days. I think that no one will buy them up.

[Mirabel]

Mirabel,
Okay, don't need anything. I will look at Egyptian or Turkish sites.
Have a nice holiday.

[Girls]

Girls, cooked mutton in tagine today

Cook for your health, and bon appetit to everyone!


Tagine with lamb, chickpeas and prunes (Admin)

Girls, I ask all the same advice! The stove at my house is induction, tagine for induction is expensive. Maybe buy a small electric for a start, try how it goes? Or splurge on induction immediately? I mean, do you think they will have the same result in the taste of the finished dish?

[Rada-dms]

Rada-dms, i have tagine problem now too. Several years ago I brought a real ceramic tagine from Marrakech. I cooked a lot in it. At that time I had a combined cooking room (2 inductions and 2 regular ones). In the fall, it burned out and I changed it to a completely induction one. Now there is nowhere to cook in tagine. Buy adapter disc? We don't sell. The idea came up to buy a large pancake pan and put it under the tagine. Maybe it will work?

Ol, so buy an electric one, the price is ridiculous, it seems to cook well and he doesn't need your induction ...