Before diving into creating meals with your Moroccan Tagine, an unused tagine will absolutely need to be seasoned. This particular procedure makes both the glazed and the unglazed tagine more robust, more resistant and makes the dish a lot much more savory, as it gets rid of the unsavory raw clay flavor when it comes to the unglazed tagine. Listed below are a handful clear steps you can adopt to season your tagine.
- Entirely immerse your tagine in a suitable container of water for at the very least couple of hours, and then to achieve the best possible final results you can surely leave it under water through the night.
- Totally dry out your tagine, and then apply olive oil inside out.
- Set your tagine inside a cold oven and then set the heat to 325 degrees Fahrenheit and leave it in for 2 hours with the oven on then turn off the oven, and leave your tagine inside till it fully cools off.
- Remove the tagine away from the oven, then lightly hand-wash your cool tagine with soap and water, dry it up with a piece of dry material, then rub the inside of the bottom and cover of the tagine using olive before storing it or cooking in it.