How does it cook? Emile Henry Tagine Review & Cooking Feature 

Merry Christmas as well, Horse!

Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦​@@UncleScottsKitchen

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.

You answered my question. I would want to use it on a stove top

​@@isabelab6851Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦

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?

Yes that's a carbon steel knife

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'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 😊

Definitely.... in fact, that's where I use mine the most.

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

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.

make sure you leave milk and cookies for yourself as well!

My leCreuset tagine has a cast iron base and a ceramic top. That is how they handle the possible ceramic cracking. Cast iron.

Get her one for Christmas!

Fortunately there are no sharp edges on them , so it won't hurt so much when it's inserted.

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.

Yep... should still get credit but good catch... I will up date the link here in a sec.

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.