Frederick Posted October 22, 2006 Share Posted October 22, 2006 I have posted before on how the bottle gas cooker we have can burn from the bottom everthing in the oven ...as it cooks so hot ... and this seems to be what others have experienced.cooking with butane .. I have discovered the Supermarket were selling Tagine's at 9 euros each and it has saved the risk of burnt offerings by cooking the beef in very well .Hopefully dried out meat has become a thing of the past.... now I am going to have to find out how to really use it. anybody else use one .... Link to comment Share on other sites More sharing options...
Chezstevens Posted October 22, 2006 Share Posted October 22, 2006 Yes. We have used ours for several years. We use ours either in the rayburn or with the charcoal burner that came with it. Tenderises even the toughest cut. Ours was supplied by a morroccan gentlemen at work who was glad to bring them back from his homeland for a small commission - spoilt me he did. Link to comment Share on other sites More sharing options...
Loiseau Posted October 22, 2006 Share Posted October 22, 2006 So........... As a sporadic user of an oven that burns everything from the bottom, I am dying to know how this works! I can imagine what the tagine thing looks like, but please share details of how you achieved your succulent roasts! Any oil or seasoning inside? What cooking time, etc?Angela Link to comment Share on other sites More sharing options...
Frederick Posted October 22, 2006 Author Share Posted October 22, 2006 Angela ......I just used it like the terracotta "Brick " we have in the UK with the potatoes and carrots put round with an onion or two and sort of pot roasted ....the tagine seals the moisture in ....didnt dry out which was what I wanted it for they have such a thick base that took the heat .....I have just looked at Moroccan recepies for tagines ......one for lamb shanks ...with olives dried fruit that sort of thing so will have to experiment more got to try that ! Link to comment Share on other sites More sharing options...
Coco Posted October 22, 2006 Share Posted October 22, 2006 So what's the difference between a tagine and say a good heavy bottomed casserole dish? Link to comment Share on other sites More sharing options...
Frederick Posted October 22, 2006 Author Share Posted October 22, 2006 Probably not a lot ....except that the tagine base seems to be an inch or so thick and as the oven drys out and burns everything from the bottom in no time even on low I thought it was worth a try and it worked.....they are not supposed to be used in an oven but if it does the job... .great .and we should be able to use it on a gas ring as well...so . a cheap answer to a problem for me . Link to comment Share on other sites More sharing options...
Coco Posted October 23, 2006 Share Posted October 23, 2006 Well if it works on the gas ring that's worth knowing. I hate using the oven when I'm doing a casserole just for the two of us and nothing else in there (it's so expensive on the electricity) but I find that whenever I try and do anything on the gas rings they always burn at the bottom. I don't know how all these chefs manage to simmer curries etc on the hob for a couple of hours. I'd have a dried up mess in the bottom of the pan!!![:@] Link to comment Share on other sites More sharing options...
Esperaza Posted October 23, 2006 Share Posted October 23, 2006 Lasy year I bought an electric one made by Tefal....brilliant. Link to comment Share on other sites More sharing options...
Innocents Abroad Posted October 23, 2006 Share Posted October 23, 2006 St Amour - you might be interested in my latest purchase! A few weeks ago I bought a diffuser from Leclerc (cost about 7 euros) and it has changed my life (culinery-wise anyway). Been meaning to get one for ages - just wish I'd done it sooner. It's absolutely brilliant for ANYTHING that need a slow to very slow simmer - never again a burnt bottom! [:-))]Lynda M Link to comment Share on other sites More sharing options...
Coco Posted October 24, 2006 Share Posted October 24, 2006 Sounds just what I need. What section of the store was it in and what's it look like? Link to comment Share on other sites More sharing options...
Jc Posted October 24, 2006 Share Posted October 24, 2006 Diffusers are available in just about every supermarket-even our little local one-with the saucepans etc.-also quincailleries. Link to comment Share on other sites More sharing options...
Blanche Neige Posted October 24, 2006 Share Posted October 24, 2006 Diffusers are available in just about every supermarket-even our little local one-with the saucepans etc.-also quincailleries Yes they have been around for years and years but IMHO [:)]one of the most useful "gadgets" I have in France. I sometimes use a diffuser if I want to leave a casserole cooking on the top of woodburning stove.Tagine with the diffuser on top of the electric hot plate also works very well. Link to comment Share on other sites More sharing options...
Jc Posted October 24, 2006 Share Posted October 24, 2006 A round double skinned metal plate with holes in and ours has a folding handle for ease of storage. Link to comment Share on other sites More sharing options...
Coco Posted November 7, 2006 Share Posted November 7, 2006 Well I've tried Hyper Champion and the big Le Clerc at Coutances, as well as Intermarche at Saint Lo. Am I perhaps looking in too big a supermarket?[;-)] I can't find anything that looks vaguely like what I am expecting it to look like. Any idea what it's called in French, so that I can ask? Link to comment Share on other sites More sharing options...
Innocents Abroad Posted November 8, 2006 Share Posted November 8, 2006 Hi St Amour. Here's what mine looks like. I think it actually said on the packaging 'Diffuser'. If you struggle to find one I would be more than happy to get one for you and post it on. Let me know.Lynda[IMG]http://i77.photobucket.com/albums/j63/pal-matchett/hobdiffuser.jpg[/IMG] Link to comment Share on other sites More sharing options...
Coco Posted November 8, 2006 Share Posted November 8, 2006 Thanks Lynda, that give me a much better idea. And thanks for the offer to send one, I'll have another search first, now that I know what I'm looking for! Link to comment Share on other sites More sharing options...
cygnet Posted November 9, 2006 Share Posted November 9, 2006 I always use my casserole or chicken bricks in the oven and if its a casserole just for us two then the slow cooker but how do you stiop things like cakes and even bread burning its driving me nuts!!!!!! even the garlic bread getsd burnt on the bottom while still being cold on the top??? there has to be a way to use these things or have I just got a naff one?? Link to comment Share on other sites More sharing options...
kayc Posted November 12, 2006 Share Posted November 12, 2006 I bought a diffuser to try and put at the bottom of my oven to see if that helps with the burnt offerings it was hanging with saucepans if the experiment works I will let you know!! Link to comment Share on other sites More sharing options...
Clair Posted November 14, 2006 Share Posted November 14, 2006 I received a newsletter from this company today and thought of this thread:Diffuseur Link to comment Share on other sites More sharing options...
Innocents Abroad Posted November 14, 2006 Share Posted November 14, 2006 Good website Clair, I've just sent for their catalogue. With this and other websites that have been mentioned on this forum it seems my Lakeland withdrawal symptoms may soon be a thing of the past! Thank you! [kiss]Lynda M Link to comment Share on other sites More sharing options...
Coco Posted November 14, 2006 Share Posted November 14, 2006 Thanks again for the photo Lynda, it really helped and today I managed to find one - hanging with the saucepans! Don't know how I managed to miss it before. Link to comment Share on other sites More sharing options...
Innocents Abroad Posted November 15, 2006 Share Posted November 15, 2006 Good news Coco - delighted to have been of help. May all your saucepans now be clean bottomed [:D] (or to quote an old Yorkshire saying, no longer "grimy arsed" - if I'm allowed to say that [6] )Lynda Link to comment Share on other sites More sharing options...
PossumGirl Posted November 26, 2006 Share Posted November 26, 2006 Someone mentioned that they had the Tefal Electric Tajine. I was wondering if one can use these the same as a crockpot/slow cooker?PG Link to comment Share on other sites More sharing options...
Coco Posted December 6, 2006 Share Posted December 6, 2006 Just thought I'd give an update on the diffuseur. There's nothing I can't cook on the hob now!!! [:D] I'm a diffuseur convert. Can you cook turkey on the hob? [;-)] I may never use my oven again. Link to comment Share on other sites More sharing options...
Innocents Abroad Posted December 6, 2006 Share Posted December 6, 2006 Know what you mean Coco - mine has been in constant use since I bought it, in fact I'm thinking of getting another one! It does wonderful basmati rice - I like to cook it with same quantity of water to rice and cook VERY slowly, covered, until all water has gone. Then leave to steam for about 10 mins - stops rice from sticking to the bottom. The diffuser is absolutely brilliant for this.Lynda M Link to comment Share on other sites More sharing options...
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