The tagine allows the juices from vegetables and meat to thicken gently without evaporating, allowing the flavours to blend slowly. Before you start using a tagine, however, you need to prepare it. You can read how to do that here. By the way, the dishes you prepare in it are also called ‘tagine’. Get inspired!
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15 glazing tips for beginners
A dull color, strange bubbles, weird creases … A lot can go wrong when glazing ceramics. That’s why we’ve gathered a few tips hat can help guide your way.
