Preparation of exotic dishes for all culinary canons often require the use of special devices that give food authentic taste and proper consistency. This category includes the taiga - a special kind of dishes, allowing you to always receive excellent results in the kitchen. It is especially common in African countries, where most of the dishes are prepared on open fire.
In Tazhin, the meat, stew vegetables are perfect. With such a device and baking, and other methods of long-term cooking will be available even to too experienced hostesses.
What is this dishes?
This traditional for Moroccan cuisine The vessel consists of a lid of an unusual conical shape with a flat vertex and base, where products are laid. Tagged (Tajins) of different tanks, sizes are produced. The main thing is one thing - a way to cook food, and it is known since the times of ancient Maghreb. And in the centuries of its use of Tajin and the dishes preparing in it did not cause any complaints.
Traditional for Morocco, this type of dishes easily passed on in France, for many years by the African colonies. Today it prepares catering dishes, indulgeted homely by the useful cooking. The taiga himself looks like A pot with a wide base made of ceramics or metal. The height of the cover on average three times exceeds the size of the side - this is necessary for the formation within a special microclimate. In the conical part there is a small hole, dischargeing surplus steam.
In Tazhina, it is customary to prepare meat, a bird - it is they who here are acquiring a special taste value, become soft and gentle. Due to the height of the cover, the process of cooking a dish in a closed vessel occurs as follows:
- During the preparation of the dish, the booming water rises;
- Conducted steam runs through the walls in the base of the pot and evaporate again;
- Preparation occurs immediately in two technologies: with direct heating of the bottom and with steam exposure from above.
Due to the continuity of the process, the dish inside is not burned, prepared with the minimum loss of flavoring qualities, it turns out incredibly gentle. It is not surprising that in France, the cafes in which dishes in Tajin are presented with one of the most popular.
And having mastered the use of such dishes at home, you can significantly diversify healthy food.
What is used for?
Tajin is needed for the preparation of most dishes of North African and Moroccan cuisines. Food in it is pre-roasted in oil, and then leaves languishing on slow heat. It is also possible to prepare by extinguishing, in this case the ingredients embedded are simply squeaked with a small amount of water. Meat, bird, fish, fruits or vegetables are most often used as source products. It turns out impeccable painful breaking cereals, legumes and other vegetarian food.
Food prepared in a special vessel is also referred to as Tajin. In this case, the method of heat treatment brighter the tastes of spices, dried fruits, spices and herbs. Good combined with Tazin Nuts, honey, ginger. It is important to understand that in North Africa, this method of cooking is not everyday - the duration of heat treatment makes it uncomfortable for continuous use.
But on holidays or when disubs, it is absolutely indispensable. Taine allows you to master the creation of food using complex, multicomponent recipes - Due to the merger of flavors and aromas, the result is always the same as necessary.
Materials
Traditional taiga is completely Ceramic vessel . In Morocco, it is used not only for cooking, but also for serving. Accordingly, it is customary to choose beautiful, original vessels with a national flavor. But other options are also possible.
The features of the ceramic, cast-iron and other types of Moroccan dishes should be considered separately, taking into account the method of heating, which is planned to be used in the course of culinary experiments.
Clay
Classic clay thazhin is an optimal choice for cooking Moroccan cuisine. Utensils from porous burnt, but not glazed clay has the ability affect the degree of moisture dishes, absorbing and giving moisture naturally . The finished product is obtained very rich juice. But it is possible to get good results only if the vessel itself was tumped in water for several hours.
The clay tazhins have one, but a very significant drawback - They absorb smells. If the dishes are used to create different dishes, it will have to soak it for a long time or make separate containers for meat, fish, porridge and sweet food. In addition, the hygiene of the clay tagine is also minimal.
The baked versions of the dishes covered with icing It is devoid of this defect, they are comfortable to wash, eliminating unpleasant odors. But the effect of natural moisture regulation is reduced.
Ceramics
A special type of clay with impurities of mineral origin is also used in the manufacture of modern Moroccan dishes. Ceramic tank is covered with icing, baked, acquiring a solid glossy surface. The dishes of this type are usually non-stick, it is suitable for direct installation on the electric stove.
But on the gas burner will have to use a divider, giving a more uniform heating. On induction surfaces, an adapter is used - a metal circle in the size of the burner circuit.
Like clay tanks, ceramics dishes differs:
- aesthetic appearance;
- environmental safety;
- long preservation of a given temperature;
- Optimal conditions for extinguishing and taking.
Clay and ceramic containers are not suitable for open fire, they can crash or crack, are not suitable for frying. Otherwise, they are practically impeccable and allow you to preserve the authentic cooking technology of North African cuisine.
Cast iron
If only the gas stove is available, you can not refuse to use the original Moroccan type dishes. The cast-iron taper has excellent heat capacity, Not inferior ceramics. It you can pre-fry meat or fish, caramelizing vegetables and fruits. The lower part of the cast-iron tagge is suitable for baking dishes in the oven.
The convenience of Tazhina from cast iron is indisputable - It is comfortable for cooking on the grill or in the furnace, on any plates, can be used as a hostility option. For the induction cooking panel, the adapter will not need: cast iron has ferromagnetic properties. Produced both all-metal versions of products and combined, with a clay lightweight lid.
When choosing products, you need to pay attention to the presence of a non-stick coating that impedes the absorption of odors.
Aluminum
Despite the status of non-ferrous metal, cast aluminum is quite suitable for the manufacture of the base of Tajina. The top in such models is made of ceramics, lightweight, preventing weighting design. The coating inside the bowl can be made of ceramics, stone, titanium for a slower and proper heating.
Steel
European manufacturers relatively recently began to produce unusual tagged stainless steel. Such tableware is complemented by inserting for cooking products for a couple. You can even lay ingredients into several tiers, taking into account the desired temperature and cooking time. In a metal bowl, it is convenient not only to stew, but also fry, bake.
Ferromagnetic properties allow when using induction plates to put steel tasely on the contour of the burner. So that heat inside the container is distributed correctly and evenly, the bottom is made in the form of a multilayer structure with an additional aluminum plate inside the stainless steel layers. But experienced cooks do not recommend replacing ceramic and cast iron tagged with steel: heat is lost faster, which is why the cooking technology is violated.
Best manufacturers
The main manufacturers of the right Tazhinov are companies from Morocco and France.
- Brand Emile Henry. Produces high-quality ceramic tagging. Products are distinguished by aesthetic (their heat-resistant walls are covered with multi-colored glaze), they are practical in care. The dishes are adapted to use with all kinds of plates, brass cabinets.
- Staub. - French company, producing magnificent tagged combination type. The heavy cast-iron base has a non-stick coating from enameled ceramics. Ceramic dome, easier. The dishes are suitable for direct heating on the plates of any types.
- Le Creuset. - French firm producing a thick-walled cast-iron dishes of Moroccan type. The ceramic dome allows you to achieve the effect of traditional languor, as in the clay pot. You can cook with such a kitchenware on any type of plates. Aesthetic taiga can be submitted to the table without fear that the dish cools.
- "Borisov ceramics" - Products of the Russian manufacturer. Moroccan vessels for cooking This brand is distinguished by the available cost, a wide dimension range. Products with a dome lid are focused on baking in a microwave or oven. Direct heating is completely excluded.
- Vetta. The company releases stainless steel tagging with a steamer feature. The dishes are of low weight, versatility, simplicity in care. But it is rather a pan than an authentic Moroccan vessel.
A detailed description of Tazhina Emilie Henry and other models allows you to get a complete idea of the advantages and cons of products of different brands before purchasing.
Features of choice
When choosing Tazhin for making food in the Moroccan style it is worth paying attention to the following points:
- Dimensions and diameter: Portionable options are convenient for a restaurant, big roar - for home;
- Plate Type: Metal options are required for induction and gas;
- The method of heating: in the oven clobbed only the dishes of the corresponding height;
- The type of heat treatment: in the clay dishes it is impossible to fry products before extinguishing.
Ceramic, clay tanks and caps need to be carefully checked for cracks and chips. It is worth considering the manufacturer's recommendations for specific dishes. They affect the permissible heating temperature, determine the rules for the care of Tazin.
Operating tips
The taiga is not recommended to use in the oven - the clay part is simply cracking, but there are special series, calculated precisely on such a method of culinary processing. Prepare on a gas stove using such dishes possible, but not too preferably, since it is difficult to control the heating.
The ideal option is an open source in which the coals are smoldering. It is possible to obtain the desired heating intensity on the electric stove, the induction or classical with cast iron, slowly cooling the burners, is suitable.
Insofar as Food in Tazhina is preparing for a long time, exists Certain rules for booking products inside capacity . The lamb is laid in it for 10-12 hours. For beef there will be enough half of this time, even if the meat is old and rigid. For complete readiness of fish and chicken dishes in Tazhin there is enough 60 minutes.
Seafood, vegetables, fruit prepare no more than half an hour, in complex multicomponent dishes they are laid at the very end.
About why you need a taiga and how to use it correctly, see the next video.