Tagine Slow Cooking

[jennyjoan]

Just watched a programme with Fred and Andi(?) in Morocco cooking and eating from Tagine chicken. It looked lovely but is there a difference with the Tagine slow cooking and basic slow cooking?

[Vagus]

A slow cooker does a very similar job.
Slow cooking in the oven in an ordinary casserole pot doesn’t.
It’s all to do with moisture retention.

[Zacs-Master]

You need about 15 herbs/spices And other ingredients to make a proper tagine. Worth it tho.

[tiggerblue10]

Probably no difference at all if you have the same ingredients. Just follow the same method of browning first (if required in the recipe) then chuck everything in and leave it in the slow-cooker overnight.

[dannyk13]

A tagine has a high domed lid, so probably that makes the difference.

[pastafreak]

I watched that program the other night. The food looked fantastic.

[dannyk13]

// The purpose of the dome- or cone-shaped top is to return moisture to the base of the tagine, creating a moist and flavorful dish//

[Vagus]

That’s similar to the way a slow cooker works but without the domed lid.
As I said, it’s about keeping the moisture in, which is what a slow cooker does. Anyone who has used a slow cooker will know you need very little, or even no added liquid.

[Mamyalynne]

It was a super programme, I wanted everything they showed.