How does it cook? Emile Henry Tagine Review & Cooking Feature
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- čas přidán 20. 12. 2022
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Uncle Scott does some cooking in an Emile Henry tagine. Made in france from flame ceramic, how does this tagine cook? We make recipes for Moroccan beef stew and Chicken with Preserved Lemons and Olives to check it out. Does it produce delicious food?
Recipe Links Used in This Video:
Beef Stew: www.emilehenryusa.com/blogs/r...
Chicken with Preserved Lemons and Olives: • Chicken Tagine Mcherme...
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#emilehenry #tagine #cookware #beeftagine - Jak na to + styl
I read somewhere that the Tagine shape is very optimal to cooking with little to no liquid.
In the deserts of North Africa and the Middle East water is scarce.
And a lot of people in those regions are muslim and they don't drink alcohol so cooking with wine is not in the picture.
Like your chicken dish - there was enough water content in the onions and the chicken for a flavorful dish with sauce.
Thank you for trying different ways of cooking from different cultures. I am French and I love tajine, especially the one with lamb and plumbs.
I’m sure that was great but as an experienced tagine cook I recommend browning meat first then add vegetables. Maybe deglaze w wine
If I can recall, the reason for boiling milk in clay is the casein, it acts as a bonding agent to the ceramic.
Tagines don’t get the attention they deserve! I use a LeCreuset one. 2 litres, nice for a couple. Cooks beautifully by shape and design.
Thanks for leading the way with your Emile.
Thank you for this very informative video!
I am from the U.K. and I use my terracotta tagine all the time on my electric hob.
A great way of doing one pot wonders, and the slow cooked meat just falls apart.
I would definitely recommend them but if you buy a terracotta one you have to season the pot with oil in the oven when you first get it or it will just shatter.
Thank you for this review. The food looks delicious 🍲
I’ve had this for several years and I love it!
Great video with superb explanation of Tagine cooking and the recipes you chose to make are classic. Emili Henry makes such great things. Thank you, Scott!!
Nice! Honestly I'll probably never get one but I appreciate being able to see one used in depth on two tasty looking recipes.
Both recipes looked delicious, but I especially liked the chicken dish. Another great show and review, Uncle Scott.
Looks yummy👍always enjoy your videos
The beef dish looked good but the chicken tagine really spoke to me. I'm gonna have to try it. Thanks!
Put the tagine on a sheet pan for easy handling.
Oh man! That was great. I want to make that chicken dish, but with a slight alteration. I’m going to substitute the olives with capers. Thank you Uncle Scott.
thank you
EH tajine 29$ Goodwill…best find in a long time! Moroccan chicken with couscous up to bat!
man, that looks amazing...
Bit of advice on using your cutting board. Take either a damp paper towel or hand towel, lay it down on the counter top, and then you cutting board over it to help prevent it from sliding around. Thanks for the tagine review. Might buy one.
Well done and happy holidays All the best your Canadian friend with the same cold season starting also for 4-5 months Lolll
You've convinced me on the E H tajine Scotty. I just orded one ( Ocean Blue ) on Amazon at a fantastic price I might add.
I quite like Emile Henry overall. They have some ceramics that you can even store in the freezer and directly pop it into a hot oven without cracking. Idk what clay they use or how they do it, but it's been really nice using those.
I’ve made lasagna in the Emile Henry Tagine, rice and seafood casserole, stews, meatballs. I was thinking about trying the no knead bread, but haven’t done that yet.
3 things: ▪️I bought that exact same size and color tagine from EH but haven’t used it yet. Now, I will try it! ▪️And I noticed quite a bit of dark spots after you cooked the beef dish. How well did the tagine clean up afterwards? ▪️And I love your kitchen. It’s a true working cook’s kitchen!
I made some and my neighbor was over so I gave him some. He ate three bowls and now makes the recipe about once a week.
What size is that Tagine?
A very Merry Christmas, Uncle! 🎄👍
Merry Christmas as well, Horse!
Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦@@UncleScottsKitchen
Gorgeous. And the pan isn't bad either. I just need an excuse to tell my wife as to why I couldn't just use our Dutch oven haha
By the way uncle Scott, what is that mournful guitar music in the background? It's been in my head for the past few months during my darker moments.
I purchased a donabe and it had an unusual seasoning regime as well. Cook rice and let it cool and then mash it around. Or something like that. Can't remember exactly. I thought it was different because the pot was glazed inside and out. Like you, I did it because they told me to, lol.
Love your reviews and all the content on your channel. My understanding is that tagines perform best on a cooktop. The lid will remain cooler, and the condensation will be more effective compared to oven usage where the lid will heat up especially if the oven is fan forced.
You answered my question. I would want to use it on a stove top
@@isabelab6851Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦
Uncle Scott, do we have to do "boil the milk" step every time we cook?
What size is your tajine pot in this video? 32cm? Thanks :)
I have a fairly small kitchen. When I cook or bake, I often have to take small appliances off the counter. I love the look of a tagline, but I wonder if my Crueset Dutch oven will get similar results. Thoughts, anyone?
A Dutch oven will do the job perfectly fine. My Mombwould use Pyrex casserole dishes for similar recipes and they always turned out perfectly fine. I have an oval ceramic Dutch Oven I want to use to cook the chicken recipe. The beef recipe looks perfect for a Staub Dutch oven.
I think tagine is fine, and it's a good cooking instrument for fires because you can put coals on the sides. But, if you have a good dutch oven or or quality ss/clad cookware, sadly, it doesn't offer any specific benefits. That doesn't make it bad, just if you're tight on space, imo, it's not worth it.
That's good to hear. I have quality stainless clad cookware and recently purchased two Staub Dutch ovens and want to try both of these recipes. The lack of handles on a tagine is concerning.
Couldn't disagree more. Cooking with a proper tagine DOES make a difference by the way the conical shape allows the steam rising from cooked food to condense and trickle back into the food full of flavor and creating a continuous sauce developing action that prevents drying up of the protein especially. Everything in one pot cooking together for hours. It is a superior way to go if you want especially Moroccan type spice cooking.
@Assimilator702 if you have oven mitts, the lack of handles is not an issue. People have been using tangines for centuries with no handles and no problems.
@SantiniAir78 honest question: how does that differ from a regular flat lid? Condensation still occurs and the liquid still makes its way down again, no?
@@SantiniAir78and how does the inside lid of a Dutch oven not do the same. Condensation builds up and then drops back into the food. I have cooked dishes side by side, one in Dutch oven and one in a tangine…no difference.
I am wondering what, if any, benefit the shape of the lid has on the cooking process. It seems like a dutch oven could do just as well and fit more easily into an oven. Thanks for sharing.
I'm trying both of these in a Staub Dutch Oven.
The reason of this shape of the lid is to cook it actually ON THE STOVE. Not in the oven indeed))
With all respect to the author of the video he did it absolutely wrong in means of the source of the heat.
The conical shape of the lid is designed to cool the steam when the tagine is on the stove and thus converting it to condensation and water again that flows down to the pan and the meat is stewed in its own juice without adding any water. Thus if you put tagine into the oven the steam would not convert to water because the lid would be surrounded by the hot air and it doesn’t make any sense whether it’s conical or flat. It would be cooked just like in any other form of casserole.
Historically it was invented by the African shepherds because they didn’t have enough water with them in the desert and they used tagine to cook meat without water at all using only the physical laws of converting steam into water thanks to the cooling of the conical lid.
So if you put some meat and veggies to tagine without any water, just herbs, spices and sprinkle with olive oil or even without it and cook it ON THE STOVE on low heat you will get stewed dish in its own juice.
Does it make any sense in a modern situation like we r not in a desert and have enough water?)) Well I’d say tagine is a great idea when you simply don’t want to mess a lot with cooking. Just put meat, some veggies close the lid put a timer on your stove on and forget it. No frying or stirring, no steps of adding one ingredient after another and staying around. Just get the kinda steamed meat in juice in an hour or so. Something like this. The taste would be something different from baked in the oven. Cheers 😊
The separate cutting board and knife for anything with dirt is about not dulling your good knife, right?
Yes that's a carbon steel knife
I thought it was Jean Reno based on the thumbnail.
👍
Welcome to Mediterranean cuisine!!!!!
How big tagine ? 2or 4 litres?
😂 you are a survivor!
I appreciate your effort in preparing this recipe, but I would like to correct some information
The origin of the tajine dates back to the Amazigh civilization in MoroccoAs for the North African countries: the term "tajine" is used to refer to any type of cookware in general
The word "tajine" is used to refer to the earthenware pot that is used to cook food, as well as to the dish that is cooked inside this pot. This is only the case in Morocco
habibi Tagine is only in Morocco, not other north african countries.
Can you cook on a stove stop instead of the oven? My oven is storage soace😮😊😂
Definitely.... in fact, that's where I use mine the most.
Try the same recipe in a Dutch oven. I doubt there will be a difference.
Why/when would you use a tagine rather than an enamelled cast iron dutch oven? BTW, my cooktop is induction, so a tagine will not work on it. I have no intention of using an adapter plate, but I do have a 1500W plug-in solid surface burner.
Great point and you can absolutely use an enameled dutch oven... many tagine recipes point that out actually. If you only can have one, I'd definitely go for the D.O., but if you have space and enjoy cooking a lot, then it's fun to have both.
@@UncleScottsKitchen Thanks Uncle Scott!👍
I have tagine with cast iron bottom. You can buy them with stainless steel or enamel cast-iron bottoms.
Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦I don't know, you Europeans always attribute anything Moroccan to North African, why does Morocco not have the same traditions as Tunisia and Algeria? We completely disagree with them regarding the tagine. The pottery is Moroccan, not Algerian or Tunisian.@@UncleScottsKitchen
When you see the inside of the lid is glazed - you know it is a problem. . .
The inside should be unglazed.
Generally speaking, you want to use a stove with a diffuser and make sure it is not a decorative tagine
Why is the glazing important on the inside? I do use a diffuser with it now.
@@UncleScottsKitchen From what I understand, you want the inside of the lid to be unglazed because of the condensation on the inside. . .
I just know that the first thing my Algerian friends look at is the inside of the lid to see if it is unglazed. If it is glazed - they say its a decorative tagine and move on. . .
@@existentialvoidgenerally that would be true but emile henry are glazed on the inside and their selling point is that they can be used without an infuser
@@UncleScottsKitchenMoroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦Only Moroccan. Does America have the same cooking traditions as France, Italy, or Britain? They are not completely different. For this reason, we ask you to come appreciate the Kingdom of Morocco and remember the riches of Morocco as the riches of Morocco and not Africa.
Wouldn't this be 100% identical to using a crockpot? Not trying to be a smarty pants, just really dislike filling the kitchen with multiples. The Ninja crockpot cooks from the bottom and sides. Pretty much identical to an oven in terms of heat distribution.
Maybe "santa" aka me.. will leave one under the tree lol
make sure you leave milk and cookies for yourself as well!
The original Tagines come from the region of the anti Atlas in the province of Marrakesh. When the Arabs came to spread religion they brought the Tagine (Tajine) back with them and so it would spread around the Magrebia and Middle East.
Always marinate meat and vegetables to have a good taste
The Tagine is made out of ceramic, so it needs some extra care when cooking to avoid cracking. I would rather slow cook the food in my durable stainless steel pot... and transfer the finished product into the Tagine for a nice presentation. Nobody would know haha
My leCreuset tagine has a cast iron base and a ceramic top. That is how they handle the possible ceramic cracking. Cast iron.
Some Carnitas would probably work well in that
I had a tagine, but my wife got rid of it...😡
Get her one for Christmas!
Fortunately there are no sharp edges on them , so it won't hurt so much when it's inserted.
2.5lbs of beef in Japan 2023 will cost about 106 dollars
Just to correct your information...
The tagine is a ceramic pot from the original Morocco... As for the Algerians and Tunisians, they are just imitators after taking training courses from Moroccan craftsmen, and now they have been turned into thieves of Moroccan letters, and are on the list of stealing their copies of Moroccan cooking and Moroccan clothes
Yeah once again.. seasoning a glazed pot is pointless.. it’s not Porous like an unglazed.. it’s like the classic seasoning a non stick skillet.. it does nothing.
To correct your information, this type of tagine originates from Morocco only. It is not made in any other country in North Africa, and Moroccan cuisine needs no introduction.
Hello, I would like to correct the information I mentioned to you The tagine is of Moroccan origin, not Africa I don't know whether you, the American or the European, always say that the tagine is Africa I did not search for its origin You are giving wrong information The tagine is of Moroccan origin, neither Algerian nor from Tunisia In Morocco, traditions differ from the rest of the African country Stop posting incorrect information 🇲🇦🇲🇦🇲🇦
Tajine is in only morocco, no Tunisia or algeria
Only Moroccan. Does America have the same cooking traditions as France, Italy, or Britain? They are not completely different. For this reason, we ask you to come appreciate the Kingdom of Morocco and remember the riches of Morocco as the riches of Morocco and not Africa.I don't know how to bring the people of Algeria into the riches of Morocco that close the gate between Maroc and Algeria. Come with the tags that connect the sugar and the salé, the couscous in the corner of Ghazal, and all the tags. , caftans, djellaba and salons in Maroc Il'attribue to Algérie, and I see Algériennes fair in Marocaines recettes, and it says that Algérienne has come to Algeria and that it has sold Algérienne to other people.
Soy sauce in the maghrebi cuisine? You should be in jail dude ;)
I have to ask: Why the gloves? Just wash your hands before and after - it's a complete waste.
Sometimes you don't want chili powder and flakes on your fingers (under your nails).
Even if you wash your hands really well there might be some chili residue left.
And you dont want to rub your eyes or touch your ... when going to the bathroom.
If there is no chili I don't use gloves but with chili I don't want to risk it.
@@aquaphoenixx Wise words. It's almost as if you've experienced the consequences of not using gloves when handling chillies.
@@TedInATL I have (only on my eyes).
And the funny thing is that I knew beforehand the consequences but I still got burned.
And also even after washing well there can be chili heat or garlic smell.
Another method you can use is having a glove only on one hand and use that for the meat and chillies and the clean hand for adding spices, salting and taking off the glove.
@@aquaphoenixx As someone who has suffered the consequences in multiple areas of my anatomy, I can confirm that one will not soon forget the experience.
Great point! If this were the only cooking I was doing that would be fine but in the wintertime when reviewing cookware, I'm getting my hands wet over and over 30 times a day and they crack, so the gloves help a bit.
I don't know, you Europeans always attribute anything Moroccan to North African, why does Morocco not have the same traditions as Tunisia and Algeria? We completely disagree with them regarding the tagine. The pottery is Moroccan, not Algerian or Tunisian.I don't know how to bring the people of Algeria into the riches of Morocco that close the gate between Maroc and Algeria. Come with the tags that connect the sugar and the salé, the couscous in the corner of Ghazal, and all the tags. , caftans, djellaba and salons in Maroc Il'attribue to Algérie, and I see Algériennes fair in Marocaines recettes, and it says that Algérienne has come to Algeria and that it has sold Algérienne to other peo
Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦
thanks, on a good vid. the link i followed had a few tagines and I am leaning towards Moroccan made vs. French, the choices shown will get you affiliate credit?
Yep... should still get credit but good catch... I will up date the link here in a sec.
I don't think a tagine is necessary, a dutch oven will do just as well in areas where water is easily accessible. The tagine is designed to keep moisture in the cooking vessel, mainly used in very dry desert areas. They often rely on the moisture that's in the food they're cooking to keep things moist and juicy because water is scarce.
If you're cooking it in an oven, chances are, you have easy access to water. If things look a little dry, just pour some into and continue cooking.
Hey Scott - Morrocan ChickenTagine is just an awesome dish best served on rice - freezes very well too 🙂
What about couscous?
@@TedInATL or mashed potato - whatever you prefer
@@apistosig4173 Well, I specifically asked about couscous because, to my knowledge, it is the most common starch element used in North African cooking. I thought maybe you would enlighten me re: your choice of rice, but apparently not.
@@TedInATL I personally do not like Couscous - Uncle Scotty served his without augmentation - the choice is "yours".
@@apistosig4173 You REALLY just don't get it. Ok, never mind.
Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦