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tagines
Anybody made tagines? I have thrown some, not dry enough to turn yet, but I
am wondering if I should glaze them. What do you all think? Here some pictures of some off net http://tagines.com/cat1.cfm Annemarie |
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#2
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"annemarie" writes:
Anybody made tagines? I have thrown some, not dry enough to turn yet, but I am wondering if I should glaze them. What do you all think? Here some pictures of some off net http://tagines.com/cat1.cfm I'd glaze the whole thing. The purpose of the tagine is to hold moisture in, and the glazing helps. It also helps keep it clean. I've got two I've thrown, one is low-fire terra cotta with a clear glaze, the other is a high-fire white stoneware with a dark tenmoku glaze. Both work quite well, but I prefer the latter (although mostly since the latter has a much lighter lid, since it was made much later in my pottery experience) -- Richard W Kaszeta http://www.kaszeta.org/rich |
#3
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In article ,
annemarie wrote: Anybody made tagines? I have thrown some, not dry enough to turn yet, but I am wondering if I should glaze them. What do you all think? Here some pictures of some off net http://tagines.com/cat1.cfm Annemarie I threw one out of a flameware claybody, which I can use directly on the stove. I glazed the inside of the lid and both the inside and outside (minus the bottom, of course) of the base. I love using it--it works really well. The flameware turns a nice toasty color when fired to cone 10, but flameware glazes are very limited. Question about your tagine--did you put a hole in the top or close it completely? I did some research before throwing mine, and found sources for both a hole and no hole. I opted to take the no hole route, thinking that the steam should recirculate as part of the cooking process. Works for me, but I was wondering what other people did. Deb R. |
#4
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"Deborah M Riel" wrote in message ... In article , annemarie wrote: Anybody made tagines? I have thrown some, not dry enough to turn yet, but I am wondering if I should glaze them. What do you all think? Here some pictures of some off net http://tagines.com/cat1.cfm Annemarie I threw one out of a flameware claybody, which I can use directly on the stove. I glazed the inside of the lid and both the inside and outside (minus the bottom, of course) of the base. I love using it--it works really well. The flameware turns a nice toasty color when fired to cone 10, but flameware glazes are very limited. Question about your tagine--did you put a hole in the top or close it completely? I did some research before throwing mine, and found sources for both a hole and no hole. I opted to take the no hole route, thinking that the steam should recirculate as part of the cooking process. Works for me, but I was wondering what other people did. Deb R. I haven't turned it yet but I will put a hole in when I do. I have made nobs to fit in the hole so that you can then choose to have it open or closed. |
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Deb:
Would you be willing to share that flameware body recipe, or is it a commercial clay body? Best, Wayne -- Wayne Seidl Key West, Florida, USA North America, Terra Latitude 81.45W, Longitude 24.33N Elevation 3.1 feet (1m) "Deborah M Riel" wrote in message ... In article , annemarie wrote: Anybody made tagines? I have thrown some, not dry enough to turn yet, but I am wondering if I should glaze them. What do you all think? Here some pictures of some off net http://tagines.com/cat1.cfm Annemarie I threw one out of a flameware claybody, which I can use directly on the stove. I glazed the inside of the lid and both the inside and outside (minus the bottom, of course) of the base. I love using it--it works really well. The flameware turns a nice toasty color when fired to cone 10, but flameware glazes are very limited. Question about your tagine--did you put a hole in the top or close it completely? I did some research before throwing mine, and found sources for both a hole and no hole. I opted to take the no hole route, thinking that the steam should recirculate as part of the cooking process. Works for me, but I was wondering what other people did. Deb R. |
#6
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Le Thu, 14 Oct 2004 01:05:50 +0000 (UTC), Deborah M Riel a écrit :
Question about your tagine--did you put a hole in the top or close it completely? I did some research before throwing mine, and found sources for both a hole and no hole. I opted to take the no hole route, thinking that the steam should recirculate as part of the cooking process. Works for me, but I was wondering what other people did. I havent' turn any but I saw a lot in Marocco, without hole. Corinne |
#7
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In article ,
wayne wrote: Deb: Would you be willing to share that flameware body recipe, or is it a commercial clay body? Best, Wayne The flameware clay we used was (I believe) a claybody that Karen Karnes developed. My teacher studied with her for awhile. We actually had 2 slightly different claybodies--one with a lot of grog, the other smoother. The highly grogged body ripped the skin right off my hands when throwing it, but it looked nice. I preferred working with the smoother clay for obvious reasons. I'll check my notebook from when I was working with flameware and see if I have any papers with recipes. I know I have a few glaze recipes for flameware (and there are very few out there), but I don't know about the clay itself. We purchased it premixed, but I may have some information on it. Deb R. |
#9
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In article ,
annemarie wrote: I haven't turned it yet but I will put a hole in when I do. I have made nobs to fit in the hole so that you can then choose to have it open or closed. Nice solution--never thought of doing that! Deb R. |
#10
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"Deborah M Riel" wrote in message ... In article , annemarie wrote: I haven't turned it yet but I will put a hole in when I do. I have made nobs to fit in the hole so that you can then choose to have it open or closed. Nice solution--never thought of doing that! Deb R. Friend that ordered it had a picture of some like that. I didn't think it up so I cannot claim it ) |
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