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Moroccan Tangine

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Ozzie_Isaac
Ozzie_Isaac Posts: 19,035
in Off Topic
Has anybody used one of these?  I love middle eastern and African food.  Do these really make a difference?






A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • Chef Charles
    Chef Charles Posts: 871
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    This is one of the toys we have at home but we don't use it that often.  When I have used it, I have tended to make too much for the base.

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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  • RRP
    RRP Posts: 25,888
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    Here's a dated link to a blog by Tony who is an egger.
    http://bigtsbge.blogspot.com/2010/03/tagine-chicken-one-dish-meal.html
    Re-gasketing America one yard at a time.
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  • RRP
    RRP Posts: 25,888
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    Actually I thought this thread would have gotten more air under its wings! This was a hot topic for a while if you want to do a search since the archives were brought over here to this corporate forum.
    Re-gasketing America one yard at a time.
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  • Botch
    Botch Posts: 15,466
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    Cook's Illustrated did a series of tests with this vessel compared to lidded cast-iron pieces, and couldn't detect a difference.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • HeavyG
    HeavyG Posts: 10,344
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    Botch said:
    Cook's Illustrated did a series of tests with this vessel compared to lidded cast-iron pieces, and couldn't detect a difference.  
    A lot of different types of cooking vessels rely to some extent on the placebo effect.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • paqman
    paqman Posts: 4,670
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    Back in my school years when I was working in a kitchen, we were using clay tagines for some marocan dishes on the menu.  The taste was awesome but I have been able to reproduce the same results with a dutch oven.  However, you need to take into account the wow factor.  I plan on getting one eventually.  I like the Staubs.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • jeroldharter
    jeroldharter Posts: 556
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    it is pretty small.
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  • HeavyG
    HeavyG Posts: 10,344
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    paqman said:
    ... However, you need to take into account the wow factor...
    And that is where the placebo effect kicks in - the theater of something seemingly exotic.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    I can't tell a quality difference in food cooked in a tangine vs a cast iron Dutch oven.  I decide which to use based on size/dimension differences.  My tangine is wider and shallower than my cast iron Dutch oven. It will hold more meat when braising. For example, my tangine will hold four lamb shanks while my Dutch oven will hold only three.  For stews/soups the vertical dimension of a Dutch oven wins out.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,035
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    Thanks for all the feedback.  Looks like another tool to keep my eye out for, but not a necessity (life changing).
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,035
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    btw, @Little Steven holy smokes!  That cook looks killer.  Thanks for sharing.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • Little Steven
    Little Steven Posts: 28,817
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    Ozzie,

    I'm not familiar with the Le Creuset one but make sure you can sear in it if you do get one. I would still use it in the egg over a Dutch oven for a North African meal. I think the geometry of the dome has a lot to do with the finished product. There are times I use the big hot thing in the kitchen and it unquestionably rocks in there. I've done chicken thighs with artichokes and preserved lemons and some lamb and rice dishes with dates and figs and stuff. they are really good for a family or la famiglia type of dinner


    Steve 

    Caledon, ON

     

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