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Tagine- The Most Perfect Meal For Gastric Sleevers!

chef neil

By chef neil, in Soft (stage 3)

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Malyss    31

Malyss
Posted

I'm jealous. ;) I ordered one from World Market and the top part came in several pieces. They were at least very very good about refunding my payment quickly. I think that I might just see if I can do anything similar in my crock pot, though I know that it's not same. :)

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grannyk    58

grannyk
Posted

Malyss, try ordering it again. It must have been a fluke. I like my tagine better than the crock pot because you don't have to leave it so long. I think it would be worth a try. As far as seasoning, the ones from World Market are glazed except for the ridge around the bottom of the lid, so they don't have to be seasoned...only ones that are not glazed need seasoning...Kathe

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dawnr    16

dawnr
Posted

Is the tangine the same thing as a clay pot? I have a clay pot and wonder if it would work as well....I know I have to soak the clay pot for about 15 minutes before using it. but it sounds like it would do the same thing as the tangine.

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chef neil    25

chef neil
Posted

I am thinking it will be similar, not having had the opportunity to side by side comparison.

Back in the 70's my Granny had a clay pot- it was used for decoration...

tomorrow I do a whole chicken - :) will use plenty of garlic

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dawnr    16

dawnr
Posted

I will try using my clay pot this week using one of the pot roast ideas and let you know how it turns out.

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RossJL    25

RossJL
Posted

Ok Chef... You really got something started here :-) I'm going to have to order me one too!

There's 4 people in my house, is it enough to feed 1 sleever and 3 regular appetites??

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Patienlywtng on my Curves    73

Patienlywtng on my Curves
Posted

Hi, I haven't been here in awhile, but I had to stop in and say that I purchased my Tagine last weekend. I caught it on sale at the store. So happy to have it and can't wait to start creating.

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chef neil    25

chef neil
Posted

Another great stew... I used red wine :wub:

my tip of the week- :)

if it is a bit juicy- at one hour 30 minutes make a slurry and stir in- let it cook the final 30 minutes.

< slurry- a mixture of flour and water- you only need an ounce or so for a tagine.)

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Go To Topic Listing Soft (stage 3)

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