What are the best tips for couscous cooking?
Couscous cooking can be a simple process that may benefit from several tips. Many chefs agree that the steaming of couscous is more advantageous before cooking in water, such as rice. Knowing what type of couscous is cooked is another important element, because some varieties - for example, Israeli couscous - have somewhat different cooking instructions. It is also important to understand that Couscous has a very weak taste, so knowing how and with what he will be eaten can dictate any other ingredients that could be added. The smoking process takes more time than other methods, but results in a flourishing texture and a larger volume. Cooking liquid used for steaming does not have to be water. Replacing the water for a supply of water or a mixture of water and wine can add a basic taste to the grains, which can fill the main meal.
The type of couscous can affect the way they cook and how long. The main difference is grain size. SmallThe grains, as in Moroccan couscous, can be steamed relatively quickly. Cooking a large couscous, such as the Lebanon variety, could require a technique that more resembles risotto cooking. All varieties can be placed directly in the liquid and cooked, regardless of size, but larger grains will take a long time on steam and can happen in this process.
The taste of couscous, as soon as it boils, is soft. This may be an advantage because other ingredients can be added when cooking couscous to affect the final taste. Popular additions include pine, butter and freshly chopped herbs. Another way to add the taste is to insert spices, vegetables and other food into the smoking liquid. Adding onions, cinnamon sticks or even a piece of meat for fluid gives a richer taste.
When cooking couscous directly in water or supply, it is best to treat it like rice. This is especially true for immediate couscous. Sufficient boiling liquid should be added to cover the grain; Water should be returned to vARU and with heat either off or on the lowest setting, the covered pot should be left to the range until it is done. If the grains are not large, methods such as adding liquid and mixing constantly until the cousk is boiled, causing grains to be a sticky and heavy place of light and fluffy. Adding too much liquid can be corrected by exhaustion from the pelvis and then slowly by heating the couscous and mixing until it is dried to an acceptable consistency.