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There's a trick that's used in some high-altitude areas (eg, the Alps and Pyrennes) that I've seen on cooking shows, but have never tried myself, that might help you without the need to purchase any new cookware: Make a dough out of flour and water. Form the dough into a rope Press the rope of dough around the lid's edge to seal it. It's been so long ...


The benefits of using a tagine will be marginal at best. It will save some moisture loss over a dutch oven, however the cooking time will continue to be around 25% longer than conventional recipes as the tagine won't raise the temperature over your lower boiling point at all. Your moisture loss will continue to be high due to the increased cooking time, ...

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