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Anybody use a Tagine cooker in their egg?

Pharmeggist
Pharmeggist Posts: 1,191
edited November -0001 in EggHead Forum
I saw some Tagine cookers after looking at some recipes for Brick chicken today. Has anyone had any egg-sperience with this? Just curious! If they are worth it I might just get one.


Thanks in advance, Pharmeggist
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Comments

  • Eggtucky
    Eggtucky Posts: 2,746
    I guess if I have to ask...I don't know wth it is..gotta link?
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  • DobieDad
    DobieDad Posts: 502
    Darian,

    My wife was raised in Casablanca (no, she never went to 'Rick's').

    We've done plenty of tagines in our home, and use our normal baking dishes.

    Since we purchased Eggs, we find them to be much more flavorful. We put them in the Egg without a lid so they absorb smoke. Hence, we feel you don't really need the tagine if you own an Egg.

    The tagine was designed for cooking over an open fire where heat retention was necessary.

    Having said that, SERVING a Moroccan dish in a beautiful tagine, well, how beautiful.

    If you want to go that route, don't buy a plain, cooking tagine. Go for the elaborately painted ceramics, warm it, and transfer your finished dish to it for serving. You and your guests will be well rewarded.Be aware, they are expensive and difficult to find in this country.

    DD
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  • DobieDad
    DobieDad Posts: 502
    Oops, sorry.... I know you're not Darian.... My bad.
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  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 1,564
    type tagine into google and you'll find hundreds of links.

    i saw some tagines at williams & sonoma
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Dang you come up with some of the neatest stuff, LOL!
    The Naked Whiz
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  • Eggtucky
    Eggtucky Posts: 2,746
    ah hah!..I did that..now I know wth you're talking about :whistle: ..sorry..couple drinks after supper tonight :blush:
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  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 1,564
    ain't no thang. google and wikipedia are your friends.

    i've seen some pretty impressive tagine cooks done in an egg
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  • thebtls
    thebtls Posts: 2,300
    Okay, I looked it up, got all excited about the information on the various websites about them absorbing the spices used so well that there are some that say at one point it might even be unnecessary to spice the food anymore...and then the post that says they aren't really needed if you have the BGE and to just use the glazed models for serving dishes...darn. I'm not giving up yet however; this is so different I may have to keep investigating so I hope that someone posts some positive experiences with these vessels soon!
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Barbes
    Barbes Posts: 35
    We were given a tagine for Christmas this year -- just a simple basic one -- and it's immediately become one of our favorite things. It makes the most succulent stews we've ever had. Basically the idea is that the design allows for very low, slow (does this sound familiar?) cooking with minimal amounts of liquid, so flavors become very intense. And while it's not inherent to the tagine, Moroccan and similar cuisines use some very interesting ingredients and combinations-- interesting spices, preserved lemon (fabulous), fruit with meats, nut garnishes. Great stuff. We did a spinach/chicken thigh thing last night, sort of homegrown chicken saag, fabulous.

    I don't know that there's any advantage to using the egg; the tagine wants initial high/medium heat and then slow simmers. But who knows...

    I did feel guilty briefly that I was seeing another conical ceramic cooking implement, but I got over it.
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  • OzarkQ
    OzarkQ Posts: 150
    Tyler Florence just did a brick chicken show in the Moroccan style - looked good and I'm sure it is since all the other recipes I tried in his book have been great. I was wondering how brick chicken would be in the egg - but I'm sure it should be good!
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    THat is how I ran across the Tagine because of the morroccan style cuisine :laugh:
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  • TomM24
    TomM24 Posts: 1,366
    I used the bottom of our Williams and Sonoma Tangine in the egg one night when the wife was out.
    P1010631.jpg
    It has a nice cast iron base. My wife uses it in the oven frequently and makes some very good meals. In the egg I would only put the top on if you were smoking something else and didn't want the smoke in the tagine food. But I doubt my wife would let me use it in the egg.

    The tagine is pretty handy as you can brown the meat on the stove top and then throw in the veggies and liquid and braise in the oven.
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