What are the basics to cooking with a Tagine?

My boyfriend gave me a tagine for Christmas. I flipped through the accompanying cookbook, but sadly it wasn't a lot of help for the basics of how I should go about cooking with my Tagine.



I have recipes, what I need is information about the actual cooking process.What are the basics to cooking with a Tagine?
I am a former chef from Canada and I own 2 a clay one, unglazed and a aluminium one also, if you have a glass top stove you can use them directly on the element, a diffuser is use more for gas stoves, just do not use high heat or cold food.



Heat the oil and you can brown the foods like meat or poultry in them, but I would do that is a pan for more colour and you can deglaze and rinse the pan with the stock you use also, but get it going before you cover it and put it in the oven at a lowish heat like 300 to 325 d F, for a gentle simmer, not to boil as the food will get over cooked.



I have Tagines done on charcoal BBQ devices to, but they are very useful cooking utensils, play with your recipes there are loads on the internet, I am partial to lamb and veggie one, with some Moroccan ingredients like pickled lemons and the fiery Harisa the pepper paste.



But there are many ingredients around the house you can use also, just have you prep together so you get it all going at the same time.What are the basics to cooking with a Tagine?
http://www.tagines.com/privacy_notice.cf鈥?/a>



this site had some info for you

boggle online