Izitsha eziningi zaseMorocco zithatha igama labo ematini , ubumba noma isitsha se-ceramic lapho bevame ukupheka khona. Nakuba amaMoroccans asezindaweni zasemadolobheni angase athambekele kakhulu ekusebenziseni i-cookware yanamuhla njengabapheki begesi lapho benza ama-stews, amathegi ayanconywa yilabo abaqaphela ukunambitheka okuyingqayizivele, okuphekwe kancane okuyinto i-clayware eyenza ukudla. Ngaphezu kwalokho, amathegi ahlala e- cookware of choice ezindaweni eziningi zasemaphandleni njengendaba yamasiko.
Ngaphambi kokuba umaka omusha ungasetshenziswa, kufanele uwuqede ukuze uqiniseke ukulwa namazinga okushisa okulinganiselwe. Uma i-tagine ifakiwe, lezi zinyathelo ezinyathelo ngezinyathelo zizokubonisa ukuthi kulula kangakanani ukusebenzisa. Kodwa kuningi ukwazi ukupheka emakethe kuhlukile kunokupheka embizeni evamile ngezindlela eziningi.
Isethulo
I-tagine iphindwe kabili njengomkhumbi wokupheka kanye nesitsha sokukhonza okugcina ukudla kufudumele. Ngokujwayelekile badliwa ngokuhlanganyela; abadli bahlangana bezungeze ithegi futhi badle ngesandla, basebenzisa izingcezu zesinkwa saseMoroccan ukuze badonsa inyama, imifino kanye ne-sauce. Ngenxa yokuthi ngeke uvuselele ngesikhathi sokupheka, qaphela ukuthi uhlela kanjani noma ubeka izithako ze-presentation enhle yetafula.
Ukupheka Nge-Tagine
Amatekisi asetshenziswe kaningi ku-stovetop kodwa angabuye afakwe kuhhavini. Lapho upheka nge-tagine ku-stovetop ukusetshenziswa kwe-diffuser engabizi phakathi kwe-tagine nomthombo wokushisa kubalulekile.
I-diffuser iyinsika yensimbi ephathekayo ehlezi phakathi kwe-burner kanye ne-tagine futhi, njengoba kusho igama, ihlukanisa ukushisa ukuze i-ceramic ingabhidli futhi iphule.
I-tagine kufanele isetshenziswe kuphela ngaphansi kokushisa okuphansi ukuya ephakathi ukugwema ukulimaza umthamo noma ukuvutha ukudla; sebenzisa ukushisa okukhulu kuphela njengoba kunesidingo sokugcina isimemezelo.
Ama-tagines angabuye aphekwe ngemililo emincane noma kubhazier phezu kwamalahle. Uma uzama enye yalezi zindlela qaphela ukuthi kungaba nzima ukugcina izinga lokushisa eliphansi. Kungcono ukusebenzisa inqwaba yamalahle noma izinkuni ukusetha umthombo wokushisa, bese uhambisa ngezikhathi ezithile amaminithi amasha kagesi ukuze ugcine umlilo noma uqale ukushisa. Ngale ndlela uzogwema ukushisa okukhulu kakhulu.
Gwema ukubeka umthamo ekushintsheni okushisa okwedlulele okungaholela ekutheni u-tagine aqhekeke. Ngokwesibonelo, ungafaki uketshezi olushisayo kakhulu kumakhanti abandayo (futhi ngokuphambene nalokho), futhi ungabeki itekisi elishisayo endaweni ebanda kakhulu. Uma usebenzisa ubisi noma umthamo we-ceramic kuhhavini, faka ithegi elibandayo kuhhavini elibandayo emgodini, bese usetha izinga lokushisa elingaphezu kwama-325 F (160 C) kuya ku-350 F (180 C).
Ezinye izindlela zokupheka zingase zibize ukufaka uphawu lokunambitha inyama ekuqaleni, kodwa lokhu akudingekile uma upheka emakethe. Uzoqaphela ukuthi uthayipha ukupheka ucingo lokufaka imifino kanye nokudla emkhunjini ekuqaleni. Lokhu kuhluke ekuphekeni kokupheka okuvamile, lapho imifino ifakwa kuphela ngemva kokuthi inyama isivele ithenda.
Faka uphawu lwamakhemikhali
Amafutha kubalulekile ukumaka ukupheka; ungaqapheli kakhulu ekuyisebenziseni noma uzophelela ngamanzi omncuba noma izithako ezingafakiwe.
Ezokupheka eziningi kubantu abane-4 kuya ku-6, uzodinga phakathi kwe-1/4 kuya ku-1/3 indebe yamafutha (ngezinye izikhathi uyingxenye ibhotela), okuzoxubana nokupheka uketshezi okwenzela u-sauce okwanele wokuqoqa isinkwa. Khetha amafutha omnqumo we-flavour best (nezinzuzo zalo zezempilo). Labo abanenkinga yokudla noma yezempilo bangamane bagweme isobho uma bedla.
Amanzi angaphansi adingekayo lapho epheka emakethe ngoba phezulu u-cone uyanciphisa isobho bese uyabuyisa esidlweni. Uma uke wenza iphutha ngokungeza amanzi amaningi, ukunciphisa uketshezi ekupheleni kokupheka ku-sauce enosizi, njengamanzi omuncu akusifisi.
Kungathatha isikhashana ukunciphisa ivolumu enkulu yamanzi emakethe. Uma isidlo singenjalo, ungakwazi ukuthululela ngokucophelela uketshezi ukuze unciphise ngokushesha epanini elincane, bese ubuyela umsizi owanziwe emuva kumaki.
Ama-Tagines Thatha Isikhathi
Uma usebenzisa isineke somaki kuyadingeka; vumela u-tagine afinyelele kancane kancane futhi azi ukuthi izinkukhu zithatha cishe amahora amabili ukupheka ngenkathi yenkomo noma imvu ingathatha amahora angu-4. Zama ukuphazamisa ukupheka ngokuvame ukuphakamisa isembozo ukuze uhlole ukudla; okungcono kakhulu kwesokunxele ekupheleni kokupheka kokwengeza izithako noma ukuhlola ezingeni leziphuzo.
Ukuhlanza Nokulungisa I-Tagine Yakho
Amanzi ashisayo kanye ne-baking soda (noma usawoti) avame ukuhlanza u-tagine wakho. Uma kunesidingo, ungasebenzisa insipho emnene kakhulu, kodwa hlambulula kahle kakhulu ngoba ungafuni ubumba obungenalutho ukuze uthathe ukunambitheka kwe-soapy. I-pat eyomile bese ugoqa izinto zangaphakathi ze-tagine ngamafutha omnqumo ngaphambi kokugcina.
Uma ushisa okuthile ku-tagine futhi awukwazi ukukhipha izinsalela zokushiswa phansi, zama le ndlela: Gcwalisa umaki we-1/3 ogcwele ngamanzi bese ubeka phezu kokushisa okuphakathi; engeza isipuni noma ezimbili ze-baking soda bese uletha esimeni. Shiya oketshezi ukuba ubombele okwesikhashana ihora bese ubona ukuthi le nsalela ikhululile. Uma kungenjalo, shiya ingxube ye-baking soda ku-tagine ubusuku bonke (ngaphandle kokushisa, yebo); ngokuvamile umsila omude uzokwenza ubuqili.
Uma ulahleka ngengozi umaki , ungakwazi ukulungisa.