Claudia&Julia's blog
What utensils do I buy for my induction cooker?
Many new kitchens today incorporate induction cooking , which, due to its operating peculiarities and being a relatively new concept, generates many doubts about buying the right kitchen utensils .
Lamb tagine with chestnuts and pomegranate
Noelia, known to many of you for La Cucharina Mágica , brings us a perfect recipe for this fall: she uses chestnuts and pomegranate to make a tender and aromatic lamb tagine, perfect for any family meal. It should also be noted that it is a recipe that does not require great complications, but only a little patience so that cooking in a tagine offers us an amalgam of flavors that will make you dream.
Common doubts when buying a tagine
There are several customers who have asked us about the tagines. They are very attractive, right? But people doubt how to use them, what they are really for and, very importantly, is the investment made amortized? And just this week we were discussing it with a client, and so many things came out that are worth sharing that here I am, writing about a topic that I think may interest you.
What is a tagine and what is prepared in it
I feel a certain weakness for getting new flavors and experiencing different sensations every time I cook a recipe. If these dishes are cooked in a special way, my satisfaction is complete.
Cooking with ceramics Emile Henry
Burgundy is a beautiful French region famous for the excellent wines that are grown on its limestone soil, rich in minerals. This same land, and the clay it produces, is what Jacques Henry used in the small ceramic workshop he founded in 1850 in Marcigny , in southern Burgundy.
Lamb tagine with prunes and almonds
The lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its peculiar lid until it recovers its liquid state and falls back on the food. In this way the lamb is cooked over a low heat, leaving a tender and very tasty meat. It can be presented at the table in the tagine itself.
