Tajine Moroccan

In general, Dopleta has a slightly different device, it is only for the oven and in its properties is very similar to the clay "potato devil" - in it you can bake potatoes without water at all.

Not only potatoes - meat, fish, and all vegetables. There are even such small molds for one apple and one banan:

[dopleta]

dopleta , cool molds for fruits!
It's good that the photo was posted! Otherwise I would have thought who is this mysterious baBan ??

photo met, pot in the oven

You have no conscience at all ..... Why don't they sell pills for greed? WANT ! Such pots! And more !

[julifers]

You have no conscience at all ..... Why don't they sell pills for greed? WANT ! Such pots! And more !

Girls! But my fantasy doesn't work - well, I'll make this saucepan, and what will I cook in it? ??? For julifers - tajin -, of course, a ritual. And my aesthetics and ritual are often in last place, and in the first - a crowd of sick and a gang of beggars and exclamations "let's hurry, eat hunt!"

IRR, you need to make a big one so that for the whole a horde of hungry the family was enough. What if you like it and the food will turn out delicious (after all, it is made with love with your own hands)?

[Rita]

IRR, you need to make a big one so that for the whole a horde of hungry family was enough

Rita, senks! The stove is too small - a big floor is unlikely ...

I am originally from Moldova, now I live in Ukraine. So there they cook borscht in large pots in the oven, and stuffed peppers and potatoes and pilaf. It turns out very tasty. Unfortunately, my beloved relatives broke the pot they brought with them, and I can't find a replacement. Well, they don't do that here. And there was a lot of them in Moldova, it is difficult to bring it - all the same, a fragile thing.
IRR, can you do this?



We often visit Simferopol, and it is located closer

[lesik_l]

IRR, can you do this?

lesik_l,! I'm trying. Girls, I have a slightly different profile (aquarium ceramics), but here I liked the very idea of ​​a Roman pan (Doblet,), soaking ceramics before placing in the oven, which makes it possible to cook without oil and water. And such glechiks like you, Lesik, look, does Donetsk - pay attention to your markets and to the ruins, where all sorts of little things. There they have gosyatniki and tureens - all sizes and inexpensive. For example, such a soup bowl for 4 liters cost 25 hryvnia in the fall, and already 50 in the spring. Not Emil Henri, of course, but something like that

[IRR]

IRR, the question as to a specialist, it is interesting to know - why do you take some pots (there are a lot of them in the bazaar), but they are light and clink if you click, it seems that they are made of airy clay, while others, with the same size and thickness, are heavy and quiet?

[IRR]

IRR
And where do we make pots? Do you mean Slavyansk?

[IRR]

IRR, the question as to a specialist, it is interesting to know - why do you take some pots (there are a lot of them in the bazaar), but they are light and clink if you click, it seems that they are made of airy clay, while others, with the same size and thickness, are heavy and quiet?

IRR, of course, will answer you more competently. But ... I have both. Some are penny, they ring when they clatter, you take it in your hand - they jump with ease, a whole package is lying around in the garage.
Others ... uhhh, they command respect. Small, but gone, keep warm, do not crack.
The material in them is different. It may not be clay from a special quarry, but not a trinket either.

IRR, that's the problem - small, even heaps. And there are no large 4-5 liters. And yet, it is better to cook in not glazed, the food is better to languish and somehow tastes better.

[IRR]

IRR
And where do we make pots? Do you mean Slavyansk?

Somewhere you mine white clay, there is a factory. Looks like Sloviansk. I also know that in the USSR there you have ordinary catering plates sculpted, refurbished, white. And all these glechiks are from Donetsk region, it's common knowledge! In short, Seek and find

IRR, the question as to a specialist, it is interesting to know - why do you take some pots (there are a lot of them in the bazaar), but they are light and clink if you click, it seems that they are made of airy clay, while others, with the same size and thickness, are heavy and quiet?

juliferachka, those that are thin - they pour from liquid clay into plaster molds and by definition cannot be thick (my technology). And the thick push up- on your video of testing Anri's dishes - this is clearly visible. Also, some secret additions to the clay are mixed, I suppose. So the thickness and structure are different.

And yet, it is better to cook in not glazed, the food is better to languish and somehow it turns out better.

Lesik, my marmysha, I'm afraid she will miss. That is, I'm sure. All the same, a bit to clog the pores nada!

[Zest]

Zest

It seems that both are made of clay. As a rule, it is cheap lungs.
Although there are inexpensive unglazed flower pots, and they are made of heavy clay. Perhaps their price is lower, because they do not waste energy on cleaning clay for food utensils and painting.

But in general, I'm not interested in the price, but in the physics of the process

All the same, a bit to clog the pores nada!

Well, firstly, the wall thickness is not like that of a flower pot, but somewhere around 5-6 mm. Secondly, the very principle of cooking in a non-glazed pot - the pores breathe, moisture evaporates not only from above, but from all sides. Due to this, it cooks very evenly. And over time, the pot, like a good clay teapot, is saturated with spices, odors and gives this aroma to new dishes. ... If you see one, try it.

[IRR]

IRR chik, Slavic production, like many production in the USSR, ordered a long life. Now they have many small private workshops. BUT ... to be honest, I have no soul for them. When I look at lagans, pialushki, Central Asian cash registers, it takes my breath away, our Ukrainian, painted or even ordinary pots, glitchiks, too, do not leave indifferent, well, and European saucepans, molds too ... But Slavic ones do not touch at all, or even vice versa, cause irritation ... The guys have problems with taste (well, I hope so) ..

Well, I can't convey the difference in aromas, but as soon as the camera falls into my hands, I'll show you those that I don't use and those that I use.

[julifera]

Although there are inexpensive unglazed flower pots, and they are made of heavy clay. Perhaps their price is lower, because you do not spend

julifera ! With regard to inexpensive flower pots (thick-walled and cheap at the same time) like this:

they are rolled out by the apparatus, the process is practically automated, that is, there is no manual work. Hence the price. In every city in the green farm there used to be such a machine and a pot cost a ruble. ... Somehow, I decided to buy such a car, but after finding out the price for it and for the products, it quickly cooled down - I would have to pay for it in 5 years, but I want to live well now

Yesterday I cooked stuffed pike perch in tagine. Mmmmm - delicious!
I can't post a photo, - my youth could not stand it, late in the evening they ate half hot ...

Granchio crockery appeared in Kiev. Maybe she was presented with us before, but I noticed her on the Metro thanks to tagine.

Here is such a cheerful Orientale tagine.



Has anyone bought one? Did you cook, did you like / dislike?
In general, I would like feedback
They also have good (looking) ceramic pans, I would also like to buy.

[Vilara]

Vilara


Here's a big part about tajins and specifically about that:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16633.0
I found this from Emile Henri:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16633.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16633.0

[SilviaBum]

SilviaBum thanks, I'll run to watch

And after that, which is better glossy or matte, there are both, although I realized that the glossy coating still breathes?

I have glossy (there were no others). I am very pleased. Indeed, it turns out juicier, tastier and very beautiful to put on the table when guests. We sell in metro

Tell me, please, (if they still look at this Temka), I bought myself a tagine made of light clay (inexpensive - 700 rubles, because I'm not sure whether I should pay 3-5 thousand for it), not glazed. Can I put it on a ceramic plate? I'm afraid that something will burst. Do they cook in the oven? I read that they do not cook, because the lid heats up. And if you put it in an oven with bottom heating (I have electric). In general, some questions ...

Tell me, please, (if they still look at this Temka), I bought myself a tagine made of light clay (inexpensive - 700 rubles, because I'm not sure whether I should pay 3-5 thousand for it), not glazed. Can I put it on a ceramic plate? I'm afraid that something will burst. Do they cook in the oven? I read that they do not cook, because the lid heats up. And if you put it in an oven with bottom heating (I have electric). In general, some questions ...

It seems to me that it can only be used in the oven / oven, and only for one dish.
On the first point, it is precisely because of the cheapness and light clay.
On the second point, due to the fact that it is almost impossible to wash the unglazed clay that has absorbed the juices and odors from the previous dish ...

not glazed.

I have a similar casserole, also not glazed, but with firing, heavy. I use it in an electric oven, put it in a cold one. Does not absorb odors, it works perfectly. Shown here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=212760.0.

I have a similar casserole, also not glazed, but with firing, heavy. I use it in an electric oven, put it in a cold one. Does not absorb odors, it works great. Shown here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=212760.0.

Surprisingly simple ...! I have a big expensive glazed tagine from Emelya Anri that perfectly absorbs odors (which, however, fade away quickly), but your unglazed tagine does not absorb ... Miracles and nothing more ...

I cook in the oven, no problem. To avoid cracking, it must be put in cold water overnight. I have utensils made of non-glazed clay, Romanian, does not absorb anything and cook very well in them. Maybe some kind of special clay?)

I got it wrong, I have glazed tagine. Weighs 2 kg 160 g. Is it light? Volume 1.5 l, diameter inside (in the wide upper part) 23 cm. Is it small? Soaked it just in case ...

I got confused, I have glazed tagine. Weighs 2 kg 160 g. Is it light? Volume 1.5 l, diameter inside (in the wide upper part) 23 cm. Is it small? Soaked it just in case ...

Soak it in milk with rice inside and boil it like that ... At least that's what Uncle Emile Henri recommends for preparing his French glazed pottery ...

Shl. True, his ceramic tagine can be put on a gas burner. I do not know about you ...

Burst, my tazhinchik ...., its lower part ... Warmed milk with rice, everything is fine. The next day I decided to cook chicken with pears, and it burst ... I had to put it in a frying pan, and then in a thick-walled baking dish, using the upper part. Now I will look for a suitable bottom diameter, with a thick bottom and sides. And the dish turned out Super !!!

My condolences

I read in reviews on Amazon about the expensive Emile Henry tags - so there people also burst a couple of pieces ...

My condolences

I read in reviews on Amazon about the expensive Emile Henry tags - so there people also burst a couple of pieces ...

I would "die" on the spot. And my husband (and so "obliquely" looks at me, how "got hooked" on this site and started EVERYTHING that is necessary and not necessary, began to buy, well, so it was, it's contagious) would have kicked out of the house ....

And who is such a tajin? How good is he?

[Mashun]

Mashun, I don't have it, but I talked about it with the manufacturer. If it's necessary, I'll look for a correspondence.

Yes, of course you need to)) I'm very interested in him))

Yes, of course you need to)) I'm very interested in him))

Yeah, but what about you?

I know !! ' So I wanted to know about him)) and I also found a silicone one)) this pink))

I know !! ' So I wanted to know about him)) and I also found a silicone one)) this pink))

I have a silicone one, I showed it somewhere.

Well, how is he? Does it come out tasty?

Well, how is he? Does it come out tasty?

Tasty is a subjective concept! Of course it's delicious! And, of course, not like in clay. Both there and there are delicious, but in different ways.

I understood)) and got completely confused)) and now I don’t know for sure, but nuno me it or not))

I understood)) and I got completely confused)) and now I don’t know for sure, but nuno me it or not))

If I had to choose now, I would have chosen clay without a doubt. After all, authentic tagine is made only of clay!

Yes, of course you need to)) I'm very interested in him))

Well, then I collected all the informative phrases:

"The bottom of the bowl is even on the inside.

2 liters is the volume of the bowl itself to the brim.

We do not have data on the size of the bowl; it looks like a lid with a diameter of 26 cm.

Based on this, the height of the bowl can be about 7cm. "

"The maximum temperature of the heating element is 190 ° C."

"I draw your attention to the fact that you cannot install any other bowl on a tile.

The tile is made in such a way that the heating element of the tile is convex and fits into a special groove at the bottom of the bowl. "

There is also an instruction ...

Oh, thank you very much)) I understand that you can't not only stew, but also bake and fry. And what is its minimum temperature? And the clay pot itself, right?

The frying pan (as the pot is named in the instructions) and the tagine lid are ceramic, the handle on the lid is plastic. The minimum temperature is 0 ° C.
From the instructions:
"When the temperature is selected with the corresponding regulator, the dotted line indicates the area intended for heating or maintaining the temperature of food. The solid line marks the area intended for cooking."

Based on the instructions, that the min cooking temperature is 120? Or 100?

[Mashun]

Mashun, the minimum temperature, according to the instructions, 0 ° С. The dotted line, apparently, indicates temperatures below 120 ° C - this is no longer in the instructions, only a picture.