Tagine Curing And Seasoning Food
TAJINE SPICES
A delicious spice mix to give anything (particularly meat) a Moroccan flair. It is intended to be the flavoring for Moroccan tajines (traditional curry-like stews) but is great with any savory food.
Provided by Habibi
Categories Moroccan
Time 5m
Yield 6 tablespoons
Number Of Ingredients 7
Steps:
- combine well.
- store in an airtight container in a cool, dark place.
- enjoy!
Nutrition Facts : Calories 8, Fat 0.3, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.7, Fiber 1, Sugar 0.2, Protein 0.3
BOUQUET GARNI SEASONING
Make and share this Bouquet Garni Seasoning recipe from Food.com.
Provided by Sharon123
Categories Free Of...
Time 15m
Yield 6 bags
Number Of Ingredients 7
Steps:
- Combine all herbal ingredients.
- Lay each square of cheesecloth separately on a table; onto each square place 2 rounded teaspoons.
- of herb mix; tie each square into a bag (bring all 4 corners together, tie).
- Store in tightly covered jar.
- Immerse 1 bag in soup or stock during the last 30 minutes.
- of cooking.
TAGINE CURING AND SEASONING
TAGINE SEASONING is an order that should be done to get optimum flavor from your recipes. You really MUST season when you first get a new tagine. For maximum results this is the way to go.
Provided by Rita1652
Categories < 4 Hours
Time 3h5m
Yield 1 tagine
Number Of Ingredients 2
Steps:
- TAGINE SEASONING:.
- The new tagine needs to be first submerged in water for at least 1 hour.
- Rub the inside of the base and lid with olive oil.
- Put into a cold oven and set temperature at 350 F and leave for 2 hours.
- This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers will enjoy in every use.
- TAGINE CLEANING:.
- It is recommended that you hand wash your tagine. Do not leave submerged in soapy water.
Nutrition Facts : Calories 477.4, Fat 54, SaturatedFat 7.5, Sodium 1.1
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