Search results
Results from the WOW.Com Content Network
A couscoussier (Arabic: كسكاس, romanized: kiskās) is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. [1] This container is composed of: from a lower part, the pot, usually containing water, vegetables, red or white meats.
A kiskas (French: couscoussier), a traditional steamer for couscous. In modern times, couscous production is largely mechanized, and the product is sold worldwide. This couscous can be sauteed before it is cooked in water or another liquid. [29] Properly cooked couscous is light and fluffy, not gummy or gritty.
Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous. [45] Bamboo steamer; Puttu kutti – A hemispherical or cylindrical metallic vessel used in South India to make puttu or steamed rice cake.
Algerian couscous, (Arabic: كُسْكُس, romanized: kuskus) – sometimes called kusksi, kseksu, or seksu, is a North African dish that typically consists of semolina granules.
The grains are then hand-rolled and steamed in a special pot called a couscoussier. [24] The dish is often served with vegetables, meat, or fish, and is a staple food in many North African countries, including Morocco. [25]
Rice cooker of the Edo period Fukagawa Edo Museum). Rice absorbs a great deal of water as it cooks, expanding its volume and using up the cooking water. The moisture and heat gelatinize and soften the starch granules in the rice. [1]
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate
For more guidance, see Wikipedia:Translation. The global cuisine or world cuisine is a cuisine that is practiced around the world. [ 1 ] [ 2 ] A cuisine is a characteristic style of cooking practices and traditions, [ 3 ] often associated with a specific region, country [ 4 ] or culture.