Tazhin

[Mirabel]

Mirabel, in fact, not all is lost. Look here: "Crack in a Clay Pot. Tips"

Remove spaces in the address!
🔗... blogspot. com / 2016/02 / crack-in-clay-pot-tips.html
And further:
"Crack in a clay pot? .... Let's try to cure ....", 🔗... blogspot. com / 2008/05 / blog-post_24.html
Remove spaces in the address!

[Constantin]

Constantin,

I recommend to review:
About tagines, and the dishes in them

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Salted lemons

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Google translate web pages 🔗 taxis ...

Shl. Exclusively for the purpose of exchange of useful thematic information! To resource 🔗 I have nothing to do, I saw him for the first time today. If I'm wrong, then I'm sorry!

The point is this. I remembered about my little dish, took it out, and it was in white spots ...

"It's a good idea to keep your tagine with the lid slightly open to allow air to circulate. I find that glazed ceramic tagines tend to mold and this will help prevent this. If a little mold develops in the interior, just wash the tagine and lightly grease. with olive oil before use. "
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I saw such a miracle at a discount, suddenly someone will come in handy:

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[Tajin 28cm PomidOro PCE-820004]

Girls, I bought myself a small tagine, ceramic like this Tajin 28cm PomidOro PCE-820004,
(I took it through the joint venture in our city), upon arrival I was upset, the lid does not fit snugly, as if the geometry was broken at all. Shouldn't it be the same? Someone had it, maybe not fatal? ..



Actually, probably all the rules, there are no holes at the top, steam should still come out a little ...

Trial first course classic, chicken, very tasty, I didn't even expect to be honest))

[southerner]

southerner, with a lemon? Salty (pickled) or just plain? Tell us the recipe, please!

[southerner]

southerner, Tatyanai want a recipe too please

The recipe link was taken somewhere from us in one of the topics about tagines, but in general it is searched in the internet for "Lazerson cuisine of Morocco tagine with chicken", he (Lazerson) tells and shows better than me))
The lemons were pickled from a week ago, they probably needed to stand more, I don't know.
I was afraid to heat the tagine, and began to gradually increase the temperature.

[southerner]

southerner, Tatyana, Thank you so much!
there is tagine, lemons too

Moroccans sell

[Mirabel]

Mirabel, good for you! We did not sell salted lemons until recently. And now I know only one place in Moscow where they can be obtained. And I can rarely predict in 2 weeks what I will cook.
I hope that we will have more Moroccan food shops and shops, maybe then there will be more recipes for tagine.

[southerner]

southernerPlease tell me your tagine can be put on a gas stove?

[southerner]

southernerPlease tell me your tagine can be put on a gas stove?

The store's comments to the product read "For microwave and oven".

southerner, please tell me your tagine can be put on a gas stove?

The store's comments to the product read "For microwave and oven".

In the product description in the online store:
Type of stoves: electric, gas, glass-ceramic.

🔗 catalog / pce-820004-pomidoro-tazhin-28-sm.html
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The topic has completely died out, but I'll write anyway. I have long wanted tagine, but somehow I could not choose. And then I read a lot yesterday, and realized that I have little choice with induction. Thanks to everyone who wrote and discussed, I will experience

[Cifra]

Cifra, oh, it looks so appetizing that I wanted to get my own! Congratulations!

[Rada-dms]

Rada-dms, thanks Conveniently - I left everything, and it’s there somehow on its own. Big only, contagion.

[Elena]

Elena, congratulations! great tazhinchik! and what's in it?

[Vika]

Vika, there is just a quick onion and garlic, and chicken thighs without bones and skin. Oh, more olives.From spices khawaj and adjika with walnuts plus fresh cilantro at the end.

[Elena]

Elena, THE BEAUTY!

Recently. Below are vegetables - zucchini, bell peppers, tomatoes (it can be anything else: I often sprinkle rice, cut carrots. I just don't take potatoes, because lemon is on top, and the acid is somehow not quite friendly with it, in my opinion) ... Salt and pepper to taste. I add some water.
On top of the turkey thigh fillet in slices (I also salt and pepper first or add some spices, now most often - Svan salt) and salted lemon.
I put it all in the oven. The first 20 minutes by 180 degrees to warm up, then I lower it to 160-150 degrees and another 40-60 minutes, depending on the amount of meat.

I put it all in the oven.

Why in the oven and not on the stove? I’ve read that if you push tagine into the oven, it’s the same as a regular pot or saucepan. Or is shamanism all?

[Irina]

Irina, is it possible to cook pieces of lamb according to this recipe?
I bought a lamb neck and I want to cook it somehow smoothly and deliciously, in a slow way for a very long time, I want to quickly. But there are no salted lemons.
Ladies! help, pliz! guests are flying on their heads, there is no time and energy at all. Can somehow cook according to the classical method, having tied in advance the onion and some other vegetables

Can somehow cook according to the classical method, having tied in advance the onion and some other vegetables

In such household glazed tagines as from Emile Henry or someone else, everything is prepared according to the classical method, as in an ordinary saucepan.
To cook like in real Moroccan tagines, they must have a different shape: the cap is higher, and the cone itself is wider. Then we can talk about some kind of special circulation inside moisture and odors ...
So don't bother with that. But cooking in tagine is more pleasant, and it is not a shame to put such beauty on the table ...

because lemon is on top, and the acid is somehow not quite friendly with it, in my opinion

That's a lot - a whole salted lemon for such a volume of food. You can put it with potatoes, later, when it is almost cooked ... It's like with potatoes and sour cucumbers in pickle ...

And yes - why in the oven? Tagines are not for the oven, although no one forbids putting them there ... It is much more convenient to cook in them on the stove ...

But there are no salted lemons.

If there is tagine on the farm, and it does not stand idle, but is used, then you need to think about your homemade salted lemons.
I used this recipe in due time Moroccan salted lemons(Admin) prepared several cans of elite Uzbek lemons. Probably a couple of years have passed since then, and I continue to use them, slowly. They are well stored - they stand in a not very cold subfield. The main thing is to follow the recipe, and not let them grow moldy (for this you need to fill the cans to capacity to the top so that there is no air left), and store the opened can in the refrigerator ...

In the oven - because I have a ceramic tagine. I saw Moroccans cooking in tagine on an open fire, but the saucepan was cast-iron with a ceramic lid. I think that the height of the lid is irrelevant here, by and large. This is just a national feature of the eastern pan. What is the reason, I cannot say, I have not studied the question. But if you take any of our baking pans, you get the same thing.
I won't catch slippers)))
I love my Tazhin.
I don't have much lemon at all, but just right. Salted small thin-skinned lemons, mixed 6 pieces in a 300-gram jar. So sometimes I put two, for example, when I bake a turkey thigh.
About whether it is possible to bake lamb with lemon, I think it is possible. One friend from Tajikistan bakes lamb with sorrel in tagine. Also acid, I think, of the same order.

the cap is higher, and the cone itself is wider

so maybe I have just this We have so many Moroccans that sometimes it seems that it is not Europe at all and they are actively trading tagines
BUT noooo: girl_in_dreams: I have electricity. And today she prepared her own, that is, lamb's neck.
I just fried the pieces a little in tagine

if it can be called roasting

added a lot of onions, so-pe and zru, a couple of hours on Max and hours on min.
Bomb! or a lucky lamb

here it is the convenience of a larger number of Moroccans and their shops

or Tagine is so smart

[Mirabel]

Mirabel, no salted lemons, you can think of something else. That's what I said about sorrel. And maybe with quince, with cherry plum more. There are many recipes, you can see. I always do it according to the same scheme I wrote about (in terms of heating). A set of products can be any.

In the oven - because I have a ceramic tagine.

If you believe your photo, above, you have a tagine from Emile Henry of the Flame series, which is designed for cooking on any heat source (except induction), including gas. I have one like you, an old model, and a new design (see below).
In the oven, no "tagine" effect inside will work, because the bottom and the cone will be at the same temperature, and the tagine will act as a normal baking container. If you cook in tagine on gas or fire, it will be hot at the bottom, and cooler at the top - hence the natural circulation of moisture and aromas inside the tagine ...

Irina, is it possible to cook pieces of lamb according to this recipe?
I bought a lamb neck and I want to cook it somehow smoothly and tasty ...

In tagine, not the softest and not the most delicious parts of the lamb are cooked very well. Often I cook lamb shanks with chickpeas, sun-dried figs, salted lemon, etc. It turns out delicious ... We must try to cook such a delicacy from beef tails, but all hands do not reach ...

[Kapet]

This is just a national feature of the eastern pan. What is the reason, I cannot say, I have not studied the question.

Not for the sake of slippers, but the point seems to be that this lid does not heat up as much as the bowl, which allows condensation to drain down the walls without dripping, unlike the lid of the same dutch oven, onto the product.

In tagine, not the softest and not the most delicious parts of the lamb are cooked very well.

Kapet, I just want to make lamb shanks in tagine. How much time would you put on it?

Kapet, I just want to make lamb shanks in tagine. How much time would you put on it?

It's hard to say ... Lamb lamb is different in age and breed, that is, shanks can be different in the required cooking time. At first he took bazaar shanks, it was not known what breed - it was harsh. Now I take the shanks in the supermarket - they are there from the Canadian meat breed "Olibs" - without a pronounced lamb smell and the meat is not tough. It takes about two hours to extinguish such shanks or necks, on the smallest "gas". I can say that cooking "collagenous" parts of the carcass does not tolerate fuss ... (damn, - well, I'm straight Captain Obvious)

[Kapet]

Kapet, I also bought in the supermarket, and by age, according to the label, they are 6 months old, the Dorper breed, which does not tell me anything at all.Thanks, I was just wondering if two hours would be enough.

Dorper breed

A good breed of meat, soft meat, dietary, not smelly, without a specific lamb flavor. But anyway, you have to try for readiness - if you cook on the stove, then this is not a problem ...

What is the meaning of lamb without the taste of lamb?

What is the meaning of lamb without the taste of lamb?

Ask those who hate mutton ...

I understand that the taste of lamb is still there, but there is no unpleasant aftertaste that sometimes occurs if it is a ram, or an aged sheep, or a sheep of the "wrong" ate, or the breed is not the kind of feeding: grain or free grazing, or xs what else affects the unpleasant taste of such meat ...

But the fact that lamb has an unpleasant aftertaste, I was convinced more than once while buying this meat at the bazaar ...

What is the meaning of lamb without the taste of lamb?

Then it makes no sense in veal, since there is beef

including gas.

I'm afraid ... Have you tried to use gas? I really want to try and compare.

I totally agree about the fragrant mutton!
I really thought that there is no tasty and not smelly lamb here.it is almost always fragrant. But my family pays no attention to this, but somehow I don't really care ... for this reason, I cooked pilaf only on beef.
But for the last time I bought such a gorgeous lamb !!! sweet meat and very tender!
But I won't buy a neck anymore, there are too many bones, it is better to let it be more expensive, but with a large amount of meat. Moreover, the meat was not fat at all, but very tender.
Now, only in that place will I buy lamb

I'm afraid ... Have you tried to use gas? I really want to try and compare.

There is nothing to be afraid of! I cook on gas all the time. This Emile Henry ceramic tagine is from the Flame series, which is specially designed for cooking over an open fire. When we fry kebabs at home, we put this tagine on the grill, on the edge, over the coals, and there, as soon as it is ready, we spread the kebab from the skewers to serve everything together uncooled ...
Of course, it is advisable to start heating with a small flame, and then, when the tagine has warmed up a little, and the products are in it, at least to the fullest on a two-tier powerful burner, if necessary ...
On various foreign sites, in numerous reviews, only a couple of times people complained that their Emile Henry tagine cracked when heated. But no one is immune from marriage, and from the crooked hands of the owner - too ...

from the crooked hands of the owner - too ...

Okay. There will be a reason to check which ones I got))))

As a result, my shanks were preparing for more than three hours, even three and a half, probably. I added dried fruits after two hours, did not fry the meat beforehand, only let the onion start a little. It turned out very cool, sharp and spicy, I liked it.

And no one has metal? Buy, perhaps, in a company for ceramic and silicone? He's with a steamer ...

[Larissa]

And no one has metal?

Larissa, I had my eyes on it for a long time ... because of a small steamer But, I began to understand on various Internet stores, it has a very thin bottom, and a lot of complaints and complaints about the quality of both pots and cooking.

So I found a small steamer with a thick bottom - happy with the purchase

I was convinced more than once while I was buying this meat at the bazaar ...

It is enough to set a microscopic piece of raw meat on fire on a match or lighter and it will immediately be visually stinking or not. Smelly, when heated, will start to stink.

a lot of complaints and complaints about the quality of both pots and cooking.

Doubts are dispelled, thank you.