Belka13
alba et atra, I know that it is from a different company, but maybe tagines have the same capabilities?
And the pancake maker probably has small sides? If the lid is not tapered, then the product will not turn out as tasty as in real tagine. In general, to see the pictures.


Added Thursday, September 29, 2016 11:05 PM

Tatyana, I agree, this is insulting, especially with their cost. I was just purchasing my stewpan for storage in the refrigerator and beautiful presentation on the table. And in clay tagine, sometimes my products stick to the bottom, but they easily come off after soaking.
alba et atra
Quote: Belka13

but if the manufacturer writes so confidently about the properties of his dishes, I think he has a reason for this.

Only cookware maker Emily Henry has a reason.
You quoted him.
This cannot be said for other manufacturers.
Admin
Quote: Admin
and now it stands on the shelf as a decoration, it looks beautiful

ABOUT! They told me where to use - I will put ready-made pancakes and pancakes under the lid
Again, they will not cool down for a long time, and it is convenient to store, again, put beautiful dishes on the table - hurray!
Admin
Quote: Belka13
sometimes my products stick to the bottom, but they come off easily after soaking.

Olya, agree that this is not what we would like from such a manufacturer and for such money
Now I will store pancakes in it too
Belka13
alba et atra, Elena, I agree, although Emile Henri can also cheat, as Tatiana wrote. I hope that my tagines are already tempered and are not afraid of open fire.
alba et atra
Quote: Belka13

alba et atra, I know that it is from another company, but maybe the Tagines have the same capabilities?

No, Olga, it can't be.
Emily Henry is not about tagine or ceramics, but about some kind of innovative coating, you yourself quoted, it’s about glaze, and glaze is the outer coating of ceramics.
Belka13
Admin, I don't like sticky food at all, but I more often blame myself - there is not enough oil and fat, that's what it is. If the bottom is well covered, the meat will not stick.
In general, I have some complaints about any dishware. And tagine is no exception.
Mirabel
oh you .. another topic about tagines
Admin, Tanya! how much is your tazhinchik? and how many eaters is it designed for?
Elena,
At the bazaar, a Moroccan who sells tagines told me that you can cook with gas, just start with a small fire. I think they understand something about this, but I myself am also afraid to take risks and still look in the direction of metal. he also has metal, but some old ones. look like thick-walled aluminum. In my opinion, everything will stick to him

poterie Ø 30 cm Convient pour electrique, gaz, halogène, induction, céramique
look! This is a description of an authentic Moroccan tagine ... in my opinion, the link does not need to be translated, and this is a description for many tagines. But sometimes they write in large quantities only in the oven. probably ceramics are different.
alba et atra
Quote: Mirabel

probably ceramics are different.

Vika, my comments related to specific ceramics, the one that Natusichka bought.

Of course, ceramics are different, who can argue with this statement.


Added on Friday 30 Sep 2016 01:49 AM

Quote: Mirabel


At the bazaar, a Moroccan who sells tagines told me that you can cook with gas, just start with a small fire. I think they know something about it

And in Moscow bazaars all the cucumbers are Lukhovitsky, Astrakhan watermelons, Ryazan potatoes.
A seller in a bazaar is a seller and he has a specific goal, to sell us a product and he can say anything, but not the fact that his statements will correspond to the truth.
Admin
Quote: Belka13

Admin, I do not like sticky food at all, but I often blame myself - there is not enough oil and fat, that's it. If the bottom is well covered, the meat will not stick.

Not the same situation On this glazed ceramics, frying grows lumpy, I remove it carefully with a spatula during cooking (moreover, over low heat), it immediately builds up again, soot. And you get a layer of carbon under the food.Well, in general all this is unpleasant.

I can't pour much oil, we don't eat that

If there is a high-quality bottom surface, food and a small amount of oil will cook perfectly, without problems.

For myself, I have already decided that let there be a stewpan for beauty, I will store ready-made food in it, serve it on the table - it looks beautiful
Admin
Quote: Mirabel
Admin, Tanechka! how much is your tazhinchik? and how many eaters is it designed for?

Vika, my tagine "doused cast iron + top ceramics" is calculated about 3 liters, diameter about 27 cm, walls 5-6 cm high with a slight slope.
I bought it for a stock, for grocery checks, it seemed like it cost me cheap (pun).
But, I am completely satisfied with it

Almost everything about tagine (what it is and how to cook in it)

Look here for example:

Almost everything about tagine (what it is and how to cook in it)Beefsteaks with vegetables in tagine
(Admin)


I cook in tagine))
Mirabel
Elena, so I am not claiming that the bazaar prod is right, I am just stating the facts. In online stores, similar claims are made about some tagines. And then there ... who knows what will happen if you put on open gas.


Posted on Friday 30 Sep 2016 02:22 PM

Admin, Tanyusha! Thank you very much for your reply. I can get such a tagine for 65 euros, that's half the price of its real cost. Also .. damn it. dor a little bit ... but if such a credit, I can still buy it.
Admin
Milamila
Please advise a tagine for a gas stove. Initially leaning towards Emile Henry, but buying their pot for baking potatoes was a little disappointed. The potatoes turn out delicious, no doubt, but the ceramics gave microcracks (they write that it is permissible and not a marriage) and I could not wash both halves after the first use until the end of the carbon deposits, although their oven molds can be washed quite easily. And I didn't find any holes for steam out there ...
Admin
Buy this and you can't go wrong Almost everything about tagine (what it is and how to cook in it)

See post above with tagine photo
Mechislava
what can you say about electric tagine?
kristina1
Quote: Mechislava
what can you say about electric tagine?
I like it, I have three of them including electric
Admin
Quote: Mechislava

what can you say about electric tagine?

We have a topic for the choice of tagines Tazhin
Mechislava
I read all 18 pages of the topic you indicated, but I never saw anywhere, is the electric tagine good or is it wasted money? ...
kristina1
Quote: Mechislava
is the electric tagine good or is it a waste of money? ...
Yes, it's good, but it's for me personally ... electric, clay, and iron ...
vernisag
Quote: Mechislava
but I never saw anywhere whether the electric tagine was good or was it money down the drain? ...
I have two, an expensive one and an electric one for 1400 rubles, I like to cook more in an electric one, it is more convenient.
Mirabel
Mechislava, I, at one time, too, rushed about with the choice of electric or tiled, 3 here on this forum the owners of both

who exactly it was. sorry .. I don't remember

that the grilled one prepares more roasted food, and the electric one cooks more dark-slow cooking.
since I have a slow cooker, the choice was made in the direction of the cooker. Like Admin, I have Berghoff. He is cool!




vernisag, Irisha! and what do you like more on tile?

I have them on sale around the corner ... maybe I need


kristina1
And I like all three ... Vika, do you remember how long we discussed this tajin ...
Mechislava
Girls, thanks for the answers! We have a small family, I will probably focus on electric ...
Mirabel
Quote: kristina1
how much we discussed this tajin.

But for some reason I don't cook that much in it ..
Mechislava, and we have some kind of big electro .. on a tile like you can find a smaller one.
Ladies! But aren't products made of ceramics and clay the same thing?

Admin

I cook on a full gas tagine - I like it very much!
Like any other device, you need to adapt to it both in time and so that it does not burn, and to languish for a long time, and ... so on. I look and analyze. The food is very tasty. I cooked from a variety of products, meat, fish, vegetables.

I like that the cast iron frying pan keeps heat well and for a long time, so you can cook on the lowest heat and for a long time
Kapet
Quote: Admin
Vika, my tagine "cast iron + ceramic top"
From the point of view of reliability and durability, this is the dumbest option ... When a not-so-light ceramic lid "kisses" with a heavy cast-iron bottom, no matter how gently they try to touch them ... In short, the lid is just a matter of time ... Much more reliable "ceramics - ceramics", or "metal - metal" ...




Quote: Milamila
And I didn't find any holes for steam out there ...
The hole is present in rare industrially produced tagines. Yes, and rarely when it is actually required, if you consider why exactly tagine is needed, and how the cooking processes take place inside it ...
Admin

Everyone has hook hands
I always remember what I'm holding in my hands, what I'm working with at the moment.

The best combination: a heavy cast iron bottom that retains heat well and for a long time, and a light ceramic top so that the surface cools quickly and condensation drops quickly fall down into the pan. Due to this technique, products are always moist and do not dry out during cooking, and they can be cooked for a long time with the lid closed over low heat.

And you can break a multicooker too ... which often happens
Kapet
Quote: Admin
The best combination: heavy cast iron bottom, good and long heat retention
The heavy ceramic bottom, like in my little picture, kept warm well too ...




Quote: Admin
Everyone has hook hands
Exactly! I already have two large pots of Emile Henry at home decapitated by the hooks of my household ... And recently we got to the tagine ...
Byada ... The issue of acquisition is again relevant ...




Quote: Admin
Due to this technique, products are always moist and do not dry out during cooking, and they can be cooked for a long time with the lid closed over low heat.
I remember the first time I cooked tagine with chopped goose, in the oven ... According to the recipe, it was 1 hour 20 minutes. The wife said that the goose would not be baked during this time. As a result, they kept the goose with other products in the tagine for two hours, and got beautiful charred firewood ...
Mirabel
Quote: Kapet
The hole is present in rare tagines
don't tell. We have more Marcans here than Belzhe and their tagines often have holes on the lids.
Kapet
Quote: Mirabel
3 there are more Moroccan than belje
About myself: a village, it's a village in Africa too ... I don't know what morocans and belzhi are, but typing "tagine to buy" in Google, and going to the pictures, I found only a few models with holes. The overwhelming majority - with a bad top ... I do not know anything about the situation with the tagines in Belgium ...
kristina1
Quote: Kapet
I don't know what morocans and belgie are
Moroccans are Moroccans, and Belgians are Belgians ... (nationality)
Kapet
But in principle, as Shvonder said: - What's the difference, comrade! "Leaky" tagines, if necessary, are simply plugged up with the same potatoes, and then do not differ from those with a solid lid ...
Mirabel
Quote: Kapet
Morocans and Belges
excuse me ... this is me in the local Russian-speaking slang, natives of Morocco and the local Belgian people.
It is clear that the Moroccans produce tagines, well, in their shops there are tagines with and without holes. Which one is correct, they themselves do not know.
Kapet
Mirabel,
Milamila
Quote: Admin
Buy this
So it turns out that, after all, there is no better cast iron for the cookware option!
The only thing embarrassing is that some in the reviews on this model write that the lid is not very tight.
I also gnaw at doubts: there are good cast-iron Skeppschult pots. The stews in them are delicious. How much does the dome shape change the flavor of the dish?
Say, take the same ingredients, stew half in a cast-iron saucepan, and the other half in tagine. What will be the fundamental difference? Cooking speed, juiciness, aroma, taste?
Or is the difference difficult to describe?
vernisag
Quote: Milamila
that the lid is not very tight.
So this is so conceived, there must be a hole in the lid or a small bend in the edge of the lid, so that the extra pairs come out.
Admin
Quote: Milamila
Say, take the same ingredients, stew half in a cast-iron saucepan, and the other half in tagine. What will be the fundamental difference? Cooking speed, juiciness, aroma, taste?
Or is the difference difficult to describe?

Well, this is already a doctor's degree
I do not pretend to compare. I cook in the device that I want to use at the moment, and which, according to my feelings and knowledge, can give the maximum effect on the quality of the prepared dish.

But in principle, you can cook deliciously in any device. For this, it is important to know both about the product you are going to cook, and some cooking technology and how this product can behave. And then the quality of the dish will be guaranteed
Milamila
But you must admit that the most delicious pancakes or the same fried potatoes can only be cooked in a cast-iron pan!
Teflon, for example, won't work here :)

The bread in the Emilevsky set turns out differently than in a cast iron pan. For me, ceramic is better for bread! The structure itself, the crust, well, they are different ...
Perhaps these are my subjective feelings :)
Talula
I apologize to all previous speakers, your discussion certainly deserves attention. Moroccans really know which tagine is correct, and it's not about the holes. In this dish they cook most of their lives - someone prefers a hole in the dome, someone opens the lid, someone cooks in a closed one. The essence is the same - in tagine they prepare dishes called "tagine". Tajin is a specific set of spices for each type of meat or vegetables, and, most importantly, the method - no stirring, at any stage, never. Minimum hand movements. A minimum of openings (a couple of times in a few hours) and a quiet fire. In tajin we do not cook porridge and do not cook pasta in a navy way, just as we do not stew stews or potatoes in the Hungarian way. If you are delighted with Moroccan cuisine and cannot imagine a table without our dishes - Tajine (as well as a selection of Moroccan spices) is what you need. Then you get taste, look and Moroccan aesthetics. I cannot explain the difference in flavor of non-Moroccan dishes cooked in tagine.
vernisag
Talula, and you could show us a few dishes - tagine and tell us how you cook and what.
kristina1
Quote: Talula
you are in awe of Moroccan cuisine and cannot imagine a table without our dishes - tajine (as well as a selection of Moroccan spices) is what you need.
love moroccan food and tajin .... the healthiest food in tajin ...
Lilida
Talula, I want to join the request of vernisag, if possible, post your recipes in this thread. We will all be very grateful to you for this help.
Admin
Quote: Lilida
post your recipes in this thread... We all We will be very grateful to you for this help.

Why in this thread? This is a general theme "la-la"
You need to post full-fledged recipes for cooking food in tagine and in the corresponding sections of the forum, as has been done for a long time
And in this thread you can leave a link to the recipe, the source of its placement.

And we will all be grateful to the author, for the author's original performance of food in tagine, as it is prepared by Moroccans

With this approach, the recipes will be credited to the author and will be reflected in the author's profile.
And it will be very convenient to discuss and comment on each individual recipe, ask specific questions
Svetlana_Ni
Admin, Tatiana, your consultation is needed. They gave me a clay tagine, the hole is at the very top, in the middle, I really wanted to drag it so that they could drill it from the side, on the first page I read what was needed on the side. yes stopped in time, should there be only one hole? Tazhin is wrong or what?
Admin

Sveta, I don’t know, I’m not a tagine specialist
According to rumors, if the tagine is without a hole, then the lid does not fit tightly to release steam. And you have a hole at the top.

I have no hole, but the cover is "curve"
vernisag
Quote: Talula
someone prefers hole in the dome, someone opens the lid, someone is cooking in a closed one.
Talula, I wrote about the holes. And as far as I understood that on the dome, that is just the most correct hole
Svetlana_Ni
Quote: Admin
I don't know, I'm not a tagine specialist
Yes ? And I am in complete confidence, Tatyana, that you are a specialist and not only in tagines. I don’t know about the crookedness of the lid, I haven’t checked it. Thank you, in general, I understood everything
vernisag, Irina, thanks, I will think that tagine is still normal. The main thing is not to drill the extra holes, otherwise the steam will siphon out of all these holes.
Admin
Quote: Svetlana_Ni
And I am completely sure, Tatyana, that you are a specialist and not only in tagines

Well, maybe I know and I can.Thank you for the kind words, it's nice to hear
Mirabel
If you know, tell me, please!
How is it possible to determine by appearance whether tagine is intended for cooking or just for serving a dish?
A friend from Germany bought a tagine somewhere at a flea market

communication with me makes itself felt

, all painted, glazed, blue, without a hole in the dome. Run to me for a recipe ... but it seems to me that it is decorative.
Maybe you can check somehow?

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