Tagine on my XL

PineyWoodsBrewer · April 2011

Think of a tagine as a Moroccan crock pot.

It was a real close fit.

EmandM'sDad · April 2011

What if you turned the platesetter upside down? BTW, what's in the tagine? Looks great!

Photo Egg · April 2011

Dude, I'm not a clean freak but that is one dirty Egg. :laugh:

Tight fit with your tagine for sure.

Griffin · April 2011

Looks good. What are you cooking? Are there any benefits to a tagine, versus say a cast iron dutch oven?

I agree with Darian. Looks like your Daisy Wheel could use some cleaning.

PineyWoodsBrewer · April 2011

I didn't put a lot of thought into how I put the platesetter in. I didn't think it would be that close until I lowered the lid. The dish has chunks of pork loin, onions, olives, peppers, sweet potatoes and I forget what all else.

PineyWoodsBrewer · April 2011

Dirty?? I prefer the words, 'well seasoned'....

PineyWoodsBrewer · April 2011

The benefits are in regards to the shape of the tagine. Same theory as with the BGE, the lid's shape does something to the magic of keeping in the flavors and moisture.... I'm not sure I understand the 'phonetics' of the theory, but I know it works. The clay gives is an 'earthy' taste as well. It won't stand direct flame, or temps above 350*, so it's a low and slow cooking vessel.

asianflava · April 2011

Yep, time for a high temp burn off.

mad max beyond eggdome · April 2011

looks cool....but i'm trying to figure out what is the benefit of putting the tagine inside of the egg like that?? ...the tagine is a sealed unit right? ...so you are not going to get any of the flavors of the egg imparted into the food in the tagine, so you might as well be using your oven, unless you are going for temps in excess of those achievable in your oven ..

also, your egg is already like a tagine, i.e. a moisture retaining 'clay' vessel cooker ....so you can pretty much achieve the same results as the tagine with an open clay pot inside the egg but then getting some of the flavors of the charcoal, etc. . ..

Photo Egg · April 2011

It still looks cool in the Egg but good points.

MemphisQue · April 2011

That's cool. I have not seen that before.

Little Steven · April 2011

Max,

I actually did a bunch of lamb shanks on Saturday. There were too many to fit in the tajine so I did half in the tajine and half in a le Creuset French oven. They were done on two separate eggs but other than that everything was identical. The tajine ones pulled back a lot more and were more tender.

Steve

mad max beyond eggdome · April 2011

but which ones had the better flavor?? you could have always covered/sealed the ones in the le creuset for the last part of the cook to get the same tenderness. ..i'm just saying, if you stick something in the egg in a totally sealed environment from beginning to end, you have completely defeated the purpose of using the egg in the first place...

i at least start a dish like shanks or ox tails or short ribs in the open in my eggs for an hour or so, then seal them up...get some smoke/egg magic into them first ...best of both worlds

Angela · April 2011

Traditionally tagine is not cooked in an enclosed oven, but over coals. The lid is supposed to stay cooler than the bottom.

I love my tagines, I have both unglazed tagines and Emile Henry glazed flameware.

Little Steven · April 2011

But it is not beginning to end. The braise is sealed but all the prep is open. I should say that on mine it is because it is ceramic and can take higher temps. Don't think I didn't notice that the Caps put a dagger into the Leafs last night either.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1062719&catid=1

mad max beyond eggdome · April 2011

LOL. .leafs were out of the playoffs before the game went to OT...oh well...leafs have a bright future!!...lots of upside there, especially in goal!

Little Steven · April 2011

Depending what happens in the off season they could be a good team next year. This is the first time I have felt optimistic after getting closed out of the post season.

mental1 · April 2011

All that black soot reminds me of a device from my college days...sorry...TMI

PineyWoodsBrewer · April 2011

I just put the tagine on the egg because I needed the oven in the house to put my rice pilaf in. I cook the rice at a much higher temp.

PineyWoodsBrewer · April 2011

It was my first time. I have a lot to learn about the tagine.

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Tagine on my XL

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