Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
16 hours ago, EatingBen said:I’m attempting to make a Moroccan dish normally cooked in a tagine.
I'm very curious how this turns out. My long practise is to SV the lamb at low temperature for multiple days and then, a couple hours before dinner, to cook the rest of the tagine on the stovetop with a little pre-made stock.
16 hours ago, EatingBen said:I’m attempting to make a Moroccan dish normally cooked in a tagine.
I'm very curious how this turns out. My long practise is to SV the lamb at low temperature for multiple days and then to cook the rest of the tagine on the stovetop with a little pre-made stock.
