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How can I stop my spices from burning in moroccan tagine cooking?

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Whenever I start cooking a tagine, my spices seem to burn before I add other ingredients. Any tips to avoid this?

4 Answers
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Start with a lower heat and make sure you’re adding enough oil to coat the bottom of the tagine. This helps distribute the heat more evenly.

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Another trick is to add a bit of onion or garlic before adding the spices. This releases moisture and prevents burning.

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You can also bloom the spices in a small amount of water rather than oil. This method prevents them from sticking and burning.

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Try layering vegetables like tomatoes at the bottom. They release moisture as they cook, which keeps the spices from burning.

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