Article Directory :: Food & Drink Articles Information You Need to Know About Tagine Cooking By Louis Kwok Republish: EasyPublish™ Published: 31Oct2011 Word count: 1035 Viewed: 645 time(s) Get Free Content For Your Site Home chefs are always looking for new cooking methods or ways to spice up their dishes, and one such method that many may not have tried is tagine cooking. Tagine cooking has been around for centuries. Tagine dishes are named after the earthenware pot, usually a flat circular plate which is covered by a large domed piece which is left on the pot during the cooking process, which are native to North Africa and are most commonly associated with Moroccan cuisine. Tagines usually come in two varieties, which are cooking and serving, with both essentially being the same thing save for the fact that the serving ones are normally glazed and colorfully decorated. The original tagines were used by the nomadic Berber of Morocco, and tagine cooking was traditionally done over charcoal with the most common ingredients consisting of lamb, chicken and fish. The tagine became popular due to the fact that it needs very little water, a scarce commodity in that region of the world. Also, with this cooking method you can cook the food for hours with the domed lid covered for circulating steam inside the dish to keep the food moist whilst also infusing the food with oil and spices. Luckily for our modern cooks, tagines can be found in just about every popular store that sells cookware, such as Williams Sonoma. The tagines come in a variety of sizes and styles to suit everyone, and the price point is usually set at around $20 up to hundreds of dollars. Budget and personal choice will likely be the biggest factors in choosing your first tagine, but remember when doing so, almost all of the glazed types are designed for serving and not tagine cooking. Before you get down to the nitty gritty of tagine cooking, it's a good idea to prepare your tagine first so that you will get perfect results. Soak your tagine in water for a couple of hours, then coat the base and the lid interior with some olive oil, then place it in an unheated oven, before raising the temperature to 350 degrees Fahrenheit. After 2 hours, remove the tagine and allow it to cool. You can then repeat the olive oil process before storing it. A quick online search will reveal thousands of different recipes for you to try, with most of them relying on traditional lamb and chicken ingredients. The fun part of tagine cooking is that you can experiment with different vegetable and spices, all geared towards giving your lots of choices with different flavors each time. The actual cooking time can be anywhere from 45 minutes to several hours, so be sure to check each recipe for the actual cooking time, especially if serving to guests, and no matter how rushed, makesure that you never set your tagine over high heat as this can crack and damage the dish. With proper care of your tagine, you can be cooking fantastic new meals for years to come. Louis Kwok is a renowned chef of a 5-star hotel in Hong Kong, Asia. He is particularly famous for cooking North African and Asian cuisines, such as tagine cooking and Japanese food. Want to know more about North African food? Check out his tagine recipes blog! EasyPublish™ this article - publishers click here More articles by Louis Kwok

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