marlanca
kirch,
Luda, just brought home, it is written made in Belgium, here he is handsome ...
Tazhin
marlanca
I also bought a small induction hotplate, so let's try everything right away ...
Admin
Quote: marlanca

kirch,
Luda, just brought home, it is written made in Belgium, here he is handsome ...
Tazhin

What a pretty, straight to my brother
Galya, with the purchase - good recipes and food
marlanca
Admin,
Tanya, thank you, sunshine ... I'm sooooo grateful to you, he's not that little ...
kirch
Quote: marlanca

kirch,
Luda, just brought home, it is written made in Belgium, here he is handsome ...
Tazhin
The checkmark is really pretty. Congratulations. Did you buy in Ozone? And they haven't even sent it to me yet. Posted on August 21st delivery expected. Well, isn't he small? You said that it will be small for you. I envy
marlanca
Quote: kirch

The checkmark is really pretty. Congratulations. Did you buy in Ozone? And they haven't even sent it to me yet. Posted on August 21st delivery expected. Well, isn't he small? You said that it will be small for you. I envy

Lyudochka, not in Ozone, delivery there is also in the 20th, I bought it in Bergofff at the office. store, there is now a discount for it-5420 price, me Tanya ( Admin ) yesterday I made all the measurements, and today I was right in the morning and went there were only 2 of them, with me the second woman took it from the window ... ..., now the song was already prepared on induction, I fried everything, quickly, just in seconds ...

Tazhin

And this is ready, I put it on the timer for an hour ...

Tazhin
marlanca
There were 780 gr of veal, 1 onion, 1 carrot, 2 small zucchini, 1 eggplant, 3 small bell peppers, 4 small potatoes, 1 tomato, 1 apple, a handful of dried apricots and a handful of prunes, herbs and spices ... it turned out a decent amount ...
kirch
That's so beautiful. Delicious? Was the meat cooked in an hour?
marlanca
Quote: kirch

That's so beautiful. Delicious? Was the meat cooked in an hour?
Yes, the meat is completely ready, I fried it first, and before that it was marinated in a vacuum for 2 days, the meat melts straight, I took the flesh of the Miratorg blade, I really love this meat. I've been using it for Su-vid lately .....
Umka
marlanca, Galina, and the recipe for pickling sauce can be in PM or if you can poke my nose somewhere on the site ...
marlanca
Quote: Umka19

marlanca, Galina, and the recipe for pickling sauce can be in PM or if you can poke my nose somewhere on the site ...
Oh, so I pour everything by sight, 2st. l olive oil, 2 tbsp. l. honey, 2 tbsp. l. soy sauce, 2 tbsp. l. lemon juice, 1/2 tsp Tabasco sauce, 1 tbsp. l Dijon mustard, 0.5 tsp. Georgian adjika, 3-4 tbsp. l. white wine, salt, pepper, all kinds of herbs ..., I vacuumized everything in a bag and in the refrigerator for a little longer ...
Umka
GalinaTHANKS !!!
marlanca
Umka19,
Honey, I'm glad I came in handy ...
Admin
kirch
My first tagine in Russian, because with pork. Weighed long. The eggplant and zucchini were steamed, but the sauce turned out to be very tasty
Tazhin
Svetlana62
kirch, Luda, it's beautiful! Does it taste very different from a slow cooker? Or is it preparing faster? Where is it tastier?
kirch
Svetlana, Light, to be honest, I did not find much difference in taste. I can't tell you about the time yet. Maybe you can cook faster in tagine, but I cooked for the first time, I had nowhere to rush, so I cooked over low heat for a long time. But in slow motion, you don't need to watch the saucepan, you know that nothing will boil away. And I still watched the tagine, I was afraid that it would boil over and burn. But we still don't cook a real oriental tagine, I mean to taste. In general, you need to cook in it, and then make a verdict
Musenovna
Tazhin assumes a long languor. But meat and vegetables from tagine are surprisingly different in taste and structure from the same dish cooked, for example, just in a frying pan.
kirch
Quote: Musenovna

Tazhin assumes a long languor. But meat and vegetables from tagine are surprisingly different in taste and structure from the same dish cooked, for example, just in a frying pan.
Agree. But we compared it to a slow cooker
Musenovna
Ludmila, I have a slow cooker with a copper cooker function, but in tagine (due to the shape and materials), a completely different dish turns out.
kirch
Katya, we will continue to compare. I did not cook in a slow cooker, although I have a Shteba. And in the slow cooker, the saucepan is also ceramic. And everyone has different tastes.
Admin
Quote: kirch

My first tagine in Russian, because with pork. Weighed long. The eggplant and zucchini were steamed for good, but the sauce turned out to be very tasty
Tazhin

Lyudochka, very appetizing and looks beautiful!
kirch
Quote: Admin

Lyudochka, very appetizing and looks beautiful!
Thank you, Tanyush, for the praise. It was delicious.
Valyushechka_ya
Girls, how do you like this Tazhin Orientale Green fiamma, 30cm - 3.0 L
Tazhin
vernisag
I have a tazhinchik, gathering dust in the closet. Dai think, at least I'll make a casserole in it, I cooked a vegetable casserole with bacon (at the bottom of the tagine). The children hurried, took it out early, a lot of liquid still remained at the bottom, I put them to eat and put it back in the oven. After cooking, I thought I wouldn't wash the entot tagine, the edges turned black almost. Soaked it with water from the ferry for about five minutes, and it was washed off just instantly, without effort. I didn't scrape, I didn't rub it too much, just a regular sponge. It's still a cool thing. It was a pity for me to stick it in the oven, but apparently in vain.

Tazhin

Tazhin
Zhannptica
vernisag, Irina, and a crust formed under the lid? Or did you shoot it in the last minutes of the half?


Added on Monday 12 Sep 2016 07:09 AM

And when did you add the cheese, at the end? Or is it not cheese ..
vernisag
Jeanne, and I wrote there that I cooked only in the lower part of the tagine, in the oven, I mean, I just used it as a baking dish and meant that it was very good for this
Cheese yes, better add at the end Cheese
Zhannptica
Irina, Irish, I'm not ponimashka))))))) there are a lot of such forms. And the tagine is worth it, and it's worth it. Something like that
vernisag
Quote: Zhannptica
And the tagine is worth it, it was presented and it is worth it.
So at least for baking use
Zhannptica
Irina, schA read Tanya / Romina Temka with recipes. Need to try. I have one problem - no one likes gravy except me. Everyone needs to cover, either fried, or baked, or in pies
Mirabel
Quote: Zhannptica
no one likes gravy.
Mine call the gravy-sauces a swamp. I try to put them what is drier, and "swamp" myself.


Added Monday 12 Sep 2016 01:20 PM

vernisag, Ira, can I eat some more, so which tagine do you like more? I have in front of the scrap in the store sold electric and simple.
vernisag
Quote: Mirabel
So which tagine do you like more?
Vikul, electric is somehow more convenient for me Probably a habit of cartoons
Mirabel
Well that's it! Thank you, Irisha! I don’t doubt it anymore!
Lamox
People, help .. I got it .. I soaked it in water .. dry land .. so I understand that it is better to cook milk rice porridge first and then you can already start for meat .. is that correct?

Tazhin
vernisag
Elena, but is it possible to cook milk porridge in tazhin? I dont know

Such a pretty tazhinchik!
Lamox
I read a lot .. clay tagine at first very much absorbs everything and all this should not be fat .. by the way, the porridge turned out with a slightly perceptible aftertaste of mellowness ... according to childhood memories, this is exactly the taste that the porridge cooked by my grandmother in the oven had .. a big surprise was that on condensation does not collect in the lid. Now I salt lemons, and my husband threatens to make some special kind of pilaf in tagine.
Natusichka
Please tell me where to read about how to prepare the pottery for use. I bought a form with a lid, like tagine, but I don't know how to prepare it ...
Mirabel
Owners of tagine Berghoff Neo, tell me!
Does it really justify its cost? I was sent a 50% discount on it, after which the cost remains very tangible - 65 euros
its real volume, for how many persons is it designed for?
and if there is another tagine. Does Berghoff Really Win?
vernisag
Vikul, you wanted an electric one
Mirabel
IrinaYeah, I already decided to buy electro, then I bought an electric socket and decided to somehow adapt the base for a normal tagine, and today they sent a discount on bergoff and generally confused me.
Ir. Tell me, can you fry in some kind of tazhin? well, fry at the beginning, and then cook at a lower rate.
It is possible to do this in Berhof (for a price 2 times higher), but the ceramics will not burst?
vernisag
Well, Tatiana-Romochka and Galinka seemed to buy this
Quote: marlanca

Lyudochka, no, not in Ozone, there delivery is also in the 20th, I bought it in Bergoff at the office. store, there is now a discount for it-5420 price, me Tanya ( Admin ) yesterday I made all the measurements, and today I was right in the morning and went there were only 2 of them, with me the second woman took it from the window ... ..., now the song was already prepared on induction, everything fried, quickly, straight for some seconds..... Tazhin

And this is ready, I put it on the timer for an hour ...

Tazhin
I fried in mine
Belka13
I have a tagine Emile Henri, I try to heat it over low heat, then I put the meat, wait for it to heat up a little, and only then I turn up the fire. Otherwise, I'm afraid the ceramics will crack. I fry a little, and then I reduce the heat and already extinguish. In this case, you get a very tasty and juicy dish.
Mirabel
Irina, OlgaThank you devulki!
Belka13
VikaIn general, of course, I had to take one of these, and the second Staub - there is a lower part with cast iron, more reliable.
Natusichka
So how do you prepare the pottery for use? !!!!!
Mirabel
Olga, Ol, still do not be greedy and buy a Berghoff?
here's another problem ... we do not indicate the displacement of tagines (except for electric ones), but only the diameter. What is the diameter of the base or part in contact with the lid is not clear.
Moroccans sell very cheap tagines, but it is difficult to find the optimal size for huge basins, or for a tiny portion.


Added Thursday, September 29, 2016 6:37 PM

NatusichkaThe first page of the topic has all the recommendations.
Belka13
Vika, do not even know what to advise. I just have two of them, the displacement and diameters are different, so I would like different models. I love clay very much, but all the time I am afraid that microcracks will form on the tagine or I will accidentally bang it on something (I also need to store it somewhere, so I put one into the other in the closet). On the other hand, cast iron is much heavier. It is also inconvenient to pull it from the shelf.
As for the diameter, it seems to me that it is still the diameter of the upper part in contact with the lid.
Natusichka
Quote: Mirabel
Natusichka, The first page of the topic has all the recommendations.

Vika,Thank you! Plates (bowls) have already been soaked in water, now they are being saturated with tagine type.
After soaking with water, I washed the bowls with warm water without detergent, and when I began to wipe it off with a towel, dark marks remained on the towel ..... Not much, but remained ... What could be ?! Are they dyed? Should it be so or not?
What to do? Leave or rub with baking soda?
And I plan to prepare the tajin further, as it is written: I will cook milk rice porridge in it and let it cool right there.
Mirabel
Olga, Olga! Can I ask you to measure the diameters of your tagines and are they designed for skl?
I want it to be 2.5 max 3 l
Natusichka, I can't tell you ... I am not at all strong in these matters, last year I bought tagine, but I broke it without using it even once, this year I bought an electric one, turned out to be inoperative, I was sent back. Now I'm looking for a new one.

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