Moroccan Tangine

Ozzie_Isaac

Has anybody used one of these?  I love middle eastern and African food.  Do these really make a difference?

Chef Charles

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.

RRP

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

RRP

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.

Botch

Cook's Illustrated did a series of tests with this vessel compared to lidded cast-iron pieces, and couldn't detect a difference.  

HeavyG

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.

paqman

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.

jeroldharter

it is pretty small.

HeavyG

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.

Little Steven

I have an Emile Henry. I can't say for certain that it produces better stuff than a DO on the egg but I've been really happy. Use half the liquid you think you should.

 Lamb rubbed with blended rosemary, roasted garlic, thyme, parsley, olive oil and lemon zest


Seared in the tajine base



Grilled the seared ones while searing the rest



Started some mirepoix with parsnips for sweetness



Got it caramelised



Added some tomato paste and cooked down for more sweet




Put in a pint of Kilkenny Irish ale and some chicken stock



Put in shallots, white turnip, carrots, parsnips, white and red onion



Stuffed the shanks in, covered and cooked at 250* for three hours



Some herbs and lemon zest



Made roasted garlic and rosemary mashed potatoes but Gary upstaged me so I took the white turnip, parsnips, some of the onions, shallots and whipped them in to the potatoes with whipping cream

jtcBoynton

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.  

Ozzie_Isaac

Thanks for all the feedback.  Looks like another tool to keep my eye out for, but not a necessity (life changing).

Ozzie_Isaac

btw, @Little Steven holy smokes!  That cook looks killer.  Thanks for sharing.

Little Steven

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