Anyone ever used one?
Thought I'd treat myself to one. It's a handmade clay pot with a funnel shaped lid, cooks low and slow and tonight I shall be attempting a Morrocan chicken dish. Kind of like a casserole, but cooked in clay.
Anyone ever ventured into this form of cooking?
the photo is of the now seasoned clay pot and the fabulous serving dish.
Never tried it but please let us know how it turns out. I might be interested in getting one myself.
How about you let us know how yours turns out and we'll see if we want to venture into it? ;)
Do you put this contraption in an oven or over an open fire?
Annie, I was just in MN this past week and I saw one and thought 'umph, could I carry this home?'Had a chicken brick when I was younger, can't say whether it was a sucess or not, cos I couldn't cook then!
Would have loved to grab some of the stuff they had there for the garden too. Old cartwheels and drums etc...
Oh well, guess that the price we pay for CA Sun
Ok, I've raided the freezer, no lamb, so am going with chicken, carrots, onions, and dab of celery and lots of spices.
The tagine can sit on the top of the cooker, or go into a low oven. The idea I had was that I could pop something into a low setting and let it cook all day. It's a low heat on top of the stove and not above 350F in the oven.
You can't slide it though, you have to lift it from the ring. Don't know why but they advise against sliding.
Have also just put my limoncello together. Rinds of 10 lemons, bottle of vodka, marinate for 4 days, then add sugar syrup, steep another day, then strain, bottle and chill. Drink and enjoy. Only thing is I now have 10 naked lemons, lemonade I guess!! grin
Annie, I was just in MN this past week and I saw one and thought 'umph, could I carry this home?'Had a chicken brick when I was younger, can't say whether it was a sucess or not, cos I couldn't cook then!
Would have loved to grab some of the stuff they had there for the garden too. Old cartwheels and drums etc...
Oh well, guess that the price we pay for CA Sun
I've turned into a net shopper cos of California prices. I can usually buy what I want, include shipping and still come out cheaper than the local bricks and mortar outlets. It's hot though , mind I'm not big on this unusual humidity. :mad:
Annie, I was just in MN this past week and I saw one and thought 'umph, could I carry this home?'Had a chicken brick when I was younger, can't say whether it was a sucess or not, cos I couldn't cook then!
Would have loved to grab some of the stuff they had there for the garden too. Old cartwheels and drums etc...
Oh well, guess that the price we pay for CA Sun
I've turned into a net shopper cos of California prices. I can usually buy what I want, include shipping and still come out cheaper than the local bricks and mortar outlets. It's hot though , mind I'm not big on this unusual humidity. :mad:
Note of caution. Some Moroccan pots may contain lead.
http//www.hc-sc.gc.ca/cps-spc/alt_formats/hecs-sesc/pdf/advisories-avis/aw-am/lead_moroccan_tagines_e.pdf
we saw those gadgets in a fancy cookware store-looked like they were made by le creuset but interested. Whats the deal with cooking in them? does it change the taste of the food or ?
Cool.
Well we had our first tagine meal last night.
In the end I used two skinless boneless chicken breasts cut into chunks. An onion cut into segments. Four rather limp celery sticks chopped up and two cans of drained and rinsed chickpeas.
I was too nervous to use the tagine on the cooker top so quickly fried the onions and celery in a frying pan, put those in the taj with a cinnamon stick and two chunks of fresh ginger(not to be eaten) ,then sealed the chicken, added that, then topped off all that with the chickpeas and covered it all with chicken broth. Bunged the whole shabang into the toaster oven at 350F and waited. Luckily John was working late cos when they say slow cooking, they mean it.
The cooking tagine got very heavy when full and hot, so when it was all ready to eat I transferred it into the serving tagine.
The result was very good, much as I imagine cooking in a chicken brick would be. The top of the dish, to which I added blanched almonds and sultanas in the last hour, was kind of crispy and dry, yet the chicken was very tender and not in the least greasy.
And here's the served dish. I don't cook in the glazed pot, only the unglazed one, which absorbs water and fat and becomes remarkably heavy. You can't let the unglazed dish sit in soapy water.
All in all I think it's a success and will try with lamb next time.