couscous instructions-LONG

"Tracy" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ok..so I wrote out the instructions along with pointers to pictures
that I took. If you want to see the pictures I can email you an invite
through the site.

Ok Tracy many, many thank you for this recipe. Now I print and read...and
traslate.
I let you know.
Cheers
happy Pandora 🙂)

Quoted message said:

Hand-rolled Couscous-with pictures at yahoo.com
the way my Moroccan sister in law taught me

1 lb Coarse semolina
1 cup Water
Salt
(makes about 4 cups of steamed couscous)

Making couscous by hand-the way they do it Morocco-is not very
difficult-just time consuming.

The first thing you need to do is dump about a pound of coarse
semolina into a large shallow dish. Moroccans use something called a
gsaa-(pronounced something like gis ree ahh with the accent in the
middle) You can use a large roasting pan. Shape it into a little
mound on the edge of the dish furthest away from you--then sprinkle a
little bit of water on it-about a tablespoons. (picture 1)

With your flattened hands start to pull from the bottom of the mound
toward you keeping your fingers together. Pull until you have the
contents of the mound closer to you. Push it all back into a mound
again and sprinkle with a little more water and continue to pull the
semolina toward you. Do this about three times using less than one
quarter cup of water. (pictures 2,3 and 4)

At this point the semolina has started to change and absorb some of
the water. You want to avoid making clumps and if you do make a clump
or two-gently gather some of the mixture between your hands and rub
while letting it flow back onto the dish. The semolina should feel
much heavier now-and begin to look like couscous. If it feels too wet
sprinkle some dry semolina over and mix it as above.

Next you need to pass the semolina through a sieve which makes all the
grains about the same size. (picture 5,6 and 7)Once it has been passed
through-you need to put it in the top part of a couscousiere or a
double boiler. (picture 8) If the holes in the double boiler are very
large-lay down some cheesecloth to prevent the couscous from falling
through the holes. Set the grains over boiling water and let steam for
about 10 minutes until you can see the steam coming through the
couscous.

Dump the couscous back into your dish. (picture 9) It will be very
clumpy and hot. Sprinkle about one quarter cup of cold water over the
couscous and break up the clumps with a spoon. Once it is cool use
your hands again rubbing the couscous gently between them. (picture
10 and 11).

Return the couscous back to the steamer and repeat this process two
more times. The couscous will have swelled and is ready to use.
(picture 12)

You can drizzle a little olive oil over the couscous and let it cool
to use in a salad or if you want to use it in the traditional way-you
would have steamed the couscous over a pot of simmering meat and
vegetables.

For comparison purposes picture 13 shows the original semolina and the
finished couscous.

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Tracy" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ok..so I wrote out the instructions along with pointers to pictures
that I took. If you want to see the pictures I can email you an invite
through the site.

Ok Tracy many, many thank you for this recipe. Now I print and read...and
traslate.
I let you know.
Cheers
happy Pandora 🙂)

Quoted message said:

Hand-rolled Couscous-with pictures at yahoo.com
the way my Moroccan sister in law taught me

1 lb Coarse semolina
1 cup Water
Salt
(makes about 4 cups of steamed couscous)

Making couscous by hand-the way they do it Morocco-is not very
difficult-just time consuming.

The first thing you need to do is dump about a pound of coarse
semolina into a large shallow dish. Moroccans use something called a
gsaa-(pronounced something like gis ree ahh with the accent in the
middle) You can use a large roasting pan. Shape it into a little
mound on the edge of the dish furthest away from you--then sprinkle a
little bit of water on it-about a tablespoons. (picture 1)

With your flattened hands start to pull from the bottom of the mound
toward you keeping your fingers together. Pull until you have the
contents of the mound closer to you. Push it all back into a mound
again and sprinkle with a little more water and continue to pull the
semolina toward you. Do this about three times using less than one
quarter cup of water. (pictures 2,3 and 4)

At this point the semolina has started to change and absorb some of
the water. You want to avoid making clumps and if you do make a clump
or two-gently gather some of the mixture between your hands and rub
while letting it flow back onto the dish. The semolina should feel
much heavier now-and begin to look like couscous. If it feels too wet
sprinkle some dry semolina over and mix it as above.

Next you need to pass the semolina through a sieve which makes all the
grains about the same size. (picture 5,6 and 7)Once it has been passed
through-you need to put it in the top part of a couscousiere or a
double boiler. (picture 8) If the holes in the double boiler are very
large-lay down some cheesecloth to prevent the couscous from falling
through the holes. Set the grains over boiling water and let steam for
about 10 minutes until you can see the steam coming through the
couscous.

Dump the couscous back into your dish. (picture 9) It will be very
clumpy and hot. Sprinkle about one quarter cup of cold water over the
couscous and break up the clumps with a spoon. Once it is cool use
your hands again rubbing the couscous gently between them. (picture
10 and 11).

Return the couscous back to the steamer and repeat this process two
more times. The couscous will have swelled and is ready to use.
(picture 12)

You can drizzle a little olive oil over the couscous and let it cool
to use in a salad or if you want to use it in the traditional way-you
would have steamed the couscous over a pot of simmering meat and
vegetables.

For comparison purposes picture 13 shows the original semolina and the
finished couscous.

Thanks, Pandora.
I've tried to make couscous your way. My trouble is finding the right
'coarseness' of the grain. In the past I have bought box-after-box of
couscous with various instructions for each.

Some of it is small enough NOT to be cooked, but just soaked as indicated on
the box instructions. This turns out best, but is pretty tasteless.

I have bought couscous at the middle eastern groceries and have had no luck
with them either because they generally are bulk with no sizing number. I
have some bulk sitting in my refrigerator right now that doesn't have a size
on it but says, microwave 1 cup water with 1 cup couscous 3-1/2 minutes.
Even with experience (very little) I cannot judge whether this COULD be
soaked and not cooked, or it COULD be cooked as you show in your pictures -
and not fall apart.

I have the same trouble with bulgar at the middle eastern groceries, but
they DO size them. I have been told by the grocer that most people buy #2,
but when I buy it and cook it, it is slimy; the grocer's daughter told me
that they only let it set in water at the place she works, not boiling it at
all. Neither of these techniques works me. I've tried it with their #1, #2
and #3. I've ended up quickly boiling (2 minutes) in water, then letting it
sit. Getting the right amount of water to bulgar is still a problem in this
manner.

That is the reason I bought the couscous in bulk with instructions of 1 cup
with 1 water to be microwaved is because it may yield me something edible.
But I doubt it. I usually give up on bulgar and couscous, for a while, but
then I get a craving again for tabouleh.
Dee Dee

On Fri 05 Aug 2005 05:34:12a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

That is the reason I bought the couscous in bulk with instructions of 1
cup with 1 water to be microwaved is because it may yield me something
edible. But I doubt it. I usually give up on bulgar and couscous, for a
while, but then I get a craving again for tabouleh.
Dee Dee

I guess I missed it in an earlier post, but what problems have you had with
bulgar? In all the years I've made tabouleh, I've only once bought bulgar
that was too coarse for soaking alone. I have to admit that I don't care
much for couscous, as the texture is not to my liking.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Quoted message said:

Thanks, Pandora.
I've tried to make couscous your way. My trouble is finding the right
'coarseness' of the grain. In the past I have bought box-after-box of
couscous with various instructions for each.

Some of it is small enough NOT to be cooked, but just soaked as indicated on
the box instructions. This turns out best, but is pretty tasteless.

I have bought couscous at the middle eastern groceries and have had no luck
with them either because they generally are bulk with no sizing number. I
have some bulk sitting in my refrigerator right now that doesn't have a size
on it but says, microwave 1 cup water with 1 cup couscous 3-1/2 minutes.
Even with experience (very little) I cannot judge whether this COULD be
soaked and not cooked, or it COULD be cooked as you show in your pictures -
and not fall apart.

I have the same trouble with bulgar at the middle eastern groceries, but
they DO size them. I have been told by the grocer that most people buy #2,
but when I buy it and cook it, it is slimy; the grocer's daughter told me
that they only let it set in water at the place she works, not boiling it at
all. Neither of these techniques works me. I've tried it with their #1, #2
and #3. I've ended up quickly boiling (2 minutes) in water, then letting it
sit. Getting the right amount of water to bulgar is still a problem in this
manner.

That is the reason I bought the couscous in bulk with instructions of 1 cup
with 1 water to be microwaved is because it may yield me something edible.
But I doubt it. I usually give up on bulgar and couscous, for a while, but
then I get a craving again for tabouleh.
Dee Dee

If couscous comes with instructions for microwaving-then it is not
semolina-but instant couscous--already made and steamed and
dehydrated. Personally---microwaving couscous never results in a good
product. The difference you get when steaming is huge--and you can
steam the boxed stuff. Just dump it into a shallow dish and pour a
bunch of water over it--and let it slush around for a bit. Then just
strain off the water and put it in the couscous pot or double boiler
and steam it for about 10 minutes. Dump it out and break up the
clumps-sprinkle more water over and and back to the steamer one or two
more times depending how the couscous looks.

I have seen at leat 3 different varieties at the middle east market
plus the instant couscous that is like what you get in a box. If you
look at the pictures I posted on yahoo you might be able to tell which
is the right variety. I think it is a medium grain.
Tracy

here is the link to the pictures I took while making couscous:
http://pg.photos.yahoo.com/ph/samsmomtwo/album?.dir=7103&.src=ph&store=&prodid=&.done=http%3a//photos.yahoo.com/ph//my_photos

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 05:34:12a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

That is the reason I bought the couscous in bulk with instructions of 1
cup with 1 water to be microwaved is because it may yield me something
edible. But I doubt it. I usually give up on bulgar and couscous, for a
while, but then I get a craving again for tabouleh.
Dee Dee

I guess I missed it in an earlier post, but what problems have you had
with
bulgar? In all the years I've made tabouleh, I've only once bought bulgar
that was too coarse for soaking alone. I have to admit that I don't care
much for couscous, as the texture is not to my liking.

--
Wayne Boatwright *¿*

Wayne, my husband will not eat the bulgar that one soaks alone ONLY BECAUSE,
he doesn't like to eat grains that haven't been cooked, thinking they have
been laying around on the floor, or in bins with ravenous insects and worms.
This is an OK concept with me, so I've tried to find a size number; i.e.,
#1, #2, #3 to use that I can at least put into boiling water a minute to
appease DH. Regardless of the sizes I try, I cannot get the correct ratio
of water to bulgar in the soaking process (after it has been blanched).
Even if I squeeze them out and drain, which I normally do, they are
water-logged after blanching because I do let them soak in cold water until
they plump up hoping not to have to drain again, but, as I say, even if
there is no water to drain, they taste waterlogged. If I use a size that I
have to boil to doneness, before it becomes done, it becomes slimy, like an
oatmeal overcooked and sort of slimes together; then, of course, there is no
definition to the grains anymore.

Yes, I, too care less for couscous. I at one time bought a couscous pot
from one of the big kitchen store-sellers in NYC. I decided to buy one from
them instead of the Cuisinart couscous pot that was fashionable at the time
selling for an arm and a leg. I made the couscous in the NYC pot and
probably should've bought the Cuisinart pot because I might still be using
it, but the other one turned black inside, was thin on the bottom and a
piece of [censored]. It went into the trash almost immediately. I tried later
with couscous in other ways, but since I'm not much of a meat eater, it's
not one of the things I have to accomplish making. I would rather
accomplish getting it right with bulgar, because I love the taste of
parsley, I use a huge amount as called for in the ethnic recipes.
Mouth watering,
Dee Dee

"Tracy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Thanks, Pandora.
I've tried to make couscous your way. My trouble is finding the right
'coarseness' of the grain. In the past I have bought box-after-box of
couscous with various instructions for each.

Some of it is small enough NOT to be cooked, but just soaked as indicated
on
the box instructions. This turns out best, but is pretty tasteless.

I have bought couscous at the middle eastern groceries and have had no
luck
with them either because they generally are bulk with no sizing number. I
have some bulk sitting in my refrigerator right now that doesn't have a
size
on it but says, microwave 1 cup water with 1 cup couscous 3-1/2 minutes.
Even with experience (very little) I cannot judge whether this COULD be
soaked and not cooked, or it COULD be cooked as you show in your
pictures -
and not fall apart.

I have the same trouble with bulgar at the middle eastern groceries, but
they DO size them. I have been told by the grocer that most people buy
#2,
but when I buy it and cook it, it is slimy; the grocer's daughter told me
that they only let it set in water at the place she works, not boiling it
at
all. Neither of these techniques works me. I've tried it with their #1,
#2
and #3. I've ended up quickly boiling (2 minutes) in water, then letting
it
sit. Getting the right amount of water to bulgar is still a problem in
this
manner.

That is the reason I bought the couscous in bulk with instructions of 1
cup
with 1 water to be microwaved is because it may yield me something edible.
But I doubt it. I usually give up on bulgar and couscous, for a while,
but
then I get a craving again for tabouleh.
Dee Dee

If couscous comes with instructions for microwaving-then it is not
semolina-but instant couscous--already made and steamed and
dehydrated. Personally---microwaving couscous never results in a good
product. The difference you get when steaming is huge--and you can
steam the boxed stuff.

Dee answers:
Mine that says to microwave is bulk, not boxed, and I would consider it a
small grain, but/so are you saying to:

Just dump it into a shallow dish and pour a

Quoted message said:

bunch of water over it--and let it slush around for a bit. Then just
strain off the water and put it in the couscous pot or double boiler
and steam it for about 10 minutes. Dump it out and break up the
clumps-sprinkle more water over and and back to the steamer one or two
more times depending how the couscous looks.

I have seen at leat 3 different varieties at the middle east market
plus the instant couscous that is like what you get in a box. If you
look at the pictures I posted on yahoo you might be able to tell which
is the right variety. I think it is a medium grain.
Tracy

Thanks, Tracy, but pictures do not show the actual size of the grain, or
comparisons of grain, but I enjoyed the pictures. I'm thinking of just
letting this couscous that I have that says to microwave, just letting it
soak. If that doesn't work, then I'll put it in the microwave; if that
doesn't work, then I'll steam it -- all at different times, of course -- tee
hee

Quoted message said:

here is the link to the pictures I took while making couscous:
http://pg.photos.yahoo.com/ph/samsmomtwo/album?.dir=7103&.src=ph&store=&prodid=&.done=http%3a//photos.yahoo.com/ph//my_photos

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Tracy" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ok..so I wrote out the instructions along with pointers to pictures
that I took. If you want to see the pictures I can email you an invite
through the site.

Ok Tracy many, many thank you for this recipe. Now I print and read...and
traslate.
I let you know.
Cheers
happy Pandora 🙂)

Quoted message said:

Hand-rolled Couscous-with pictures at yahoo.com
the way my Moroccan sister in law taught me

1 lb Coarse semolina
1 cup Water
Salt
(makes about 4 cups of steamed couscous)

Making couscous by hand-the way they do it Morocco-is not very
difficult-just time consuming.

The first thing you need to do is dump about a pound of coarse
semolina into a large shallow dish. Moroccans use something called a
gsaa-(pronounced something like gis ree ahh with the accent in the
middle) You can use a large roasting pan. Shape it into a little
mound on the edge of the dish furthest away from you--then sprinkle a
little bit of water on it-about a tablespoons. (picture 1)

With your flattened hands start to pull from the bottom of the mound
toward you keeping your fingers together. Pull until you have the
contents of the mound closer to you. Push it all back into a mound
again and sprinkle with a little more water and continue to pull the
semolina toward you. Do this about three times using less than one
quarter cup of water. (pictures 2,3 and 4)

At this point the semolina has started to change and absorb some of
the water. You want to avoid making clumps and if you do make a clump
or two-gently gather some of the mixture between your hands and rub
while letting it flow back onto the dish. The semolina should feel
much heavier now-and begin to look like couscous. If it feels too wet
sprinkle some dry semolina over and mix it as above.

Next you need to pass the semolina through a sieve which makes all the
grains about the same size. (picture 5,6 and 7)Once it has been passed
through-you need to put it in the top part of a couscousiere or a
double boiler. (picture 8) If the holes in the double boiler are very
large-lay down some cheesecloth to prevent the couscous from falling
through the holes. Set the grains over boiling water and let steam for
about 10 minutes until you can see the steam coming through the
couscous.

Dump the couscous back into your dish. (picture 9) It will be very
clumpy and hot. Sprinkle about one quarter cup of cold water over the
couscous and break up the clumps with a spoon. Once it is cool use
your hands again rubbing the couscous gently between them. (picture
10 and 11).

Return the couscous back to the steamer and repeat this process two
more times. The couscous will have swelled and is ready to use.
(picture 12)

You can drizzle a little olive oil over the couscous and let it cool
to use in a salad or if you want to use it in the traditional way-you
would have steamed the couscous over a pot of simmering meat and
vegetables.

For comparison purposes picture 13 shows the original semolina and the
finished couscous.

Thanks, Pandora.
I've tried to make couscous your way. My trouble is finding the right
'coarseness' of the grain. In the past I have bought box-after-box of
couscous with various instructions for each.

Some of it is small enough NOT to be cooked, but just soaked as indicated
on the box instructions. This turns out best, but is pretty tasteless.

I have bought couscous at the middle eastern groceries and have had no
luck with them either because they generally are bulk with no sizing
number. I have some bulk sitting in my refrigerator right now that
doesn't have a size on it but says, microwave 1 cup water with 1 cup
couscous 3-1/2 minutes. Even with experience (very little) I cannot judge
whether this COULD be soaked and not cooked, or it COULD be cooked as
you show in your pictures - and not fall apart.

I have the same trouble with bulgar at the middle eastern groceries, but
they DO size them. I have been told by the grocer that most people buy
#2, but when I buy it and cook it, it is slimy; the grocer's daughter told
me that they only let it set in water at the place she works, not boiling
it at all. Neither of these techniques works me. I've tried it with
their #1, #2 and #3. I've ended up quickly boiling (2 minutes) in water,
then letting it sit. Getting the right amount of water to bulgar is still
a problem in this manner.

That is the reason I bought the couscous in bulk with instructions of 1
cup with 1 water to be microwaved is because it may yield me something
edible. But I doubt it. I usually give up on bulgar and couscous, for a
while, but then I get a craving again for tabouleh.
Dee Dee

I have the same problem. But they said in Turin there are many etnic shops
(arabian shops). There, perhaps, I will find a big grains semola.
I have always used the precooked cuscus. Over the box there is wrote
"medium", but really it is very small and when you cook it (altough for a
little) it become a mush 🙁
Cheers
Pandora

Quoted message said:

Quoted message said:

Dee answers:
Mine that says to microwave is bulk, not boxed, and I would consider it a
small grain, but/so are you saying to:

Semolina looks like yellow whole wheat flour--kind of flakey.
Precooked couscous looks like baby pasta-little,tiny pellets--I think
its called pastina.

Quoted message said:

Just dump it into a shallow dish and pour a

Quoted message said:

bunch of water over it--and let it slush around for a bit. Then just
strain off the water and put it in the couscous pot or double boiler
and steam it for about 10 minutes. Dump it out and break up the
clumps-sprinkle more water over and and back to the steamer one or two
more times depending how the couscous looks.

I think that even if you bought it bulk-it could still be a precooked
couscous. Also, couscous and bulghur are two completely different
products. It makes sense to me to soak bulghur but it makes no sense
to me to soak semolina-(which is not the same as couscous). Soaking
semolina to me is like soaking cream of wheat. It just doesn't seem
right. So I still think it would be better to steam as instructed
above instead of microwaving. Steaming produces nice fluffy couscous
but soaking would just give you a big blob of ick. I have steamed
boxed (Near East brand) couscous with very good results-but not the
same results you get when you make it from scratch.

Tracy

Tracy said:

Quoted message said:

Ok..so I wrote out the instructions along with pointers to pictures
that I took. If you want to see the pictures I can email you an
invite through the site.

Yes please. Thank you.

Debbie

On Fri, 5 Aug 2005 13:14:29 -0400, "Debbie" <[email hidden]>

Quoted message said:

Tracy said:

Quoted message said:

Ok..so I wrote out the instructions along with pointers to pictures
that I took. If you want to see the pictures I can email you an
invite through the site.

Yes please. Thank you.

Debbie

Quoted message said:

here is the link to the pictures:
http://pg.photos.yahoo.com/ph/samsmomtwo/album?.dir=7103&.src=ph&store=&prodid=&.done=http%3a//photos.yahoo.com/ph//my_photos

On Fri 05 Aug 2005 06:28:50a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 05:34:12a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

That is the reason I bought the couscous in bulk with instructions of
1 cup with 1 water to be microwaved is because it may yield me
something edible. But I doubt it. I usually give up on bulgar and
couscous, for a while, but then I get a craving again for tabouleh.
Dee Dee

I guess I missed it in an earlier post, but what problems have you had
with bulgar? In all the years I've made tabouleh, I've only once
bought bulgar that was too coarse for soaking alone. I have to admit
that I don't care much for couscous, as the texture is not to my
liking.

--
Wayne Boatwright *¿*

Wayne, my husband will not eat the bulgar that one soaks alone ONLY
BECAUSE, he doesn't like to eat grains that haven't been cooked,
thinking they have been laying around on the floor, or in bins with
ravenous insects and worms. This is an OK concept with me, so I've tried
to find a size number; i.e., #1, #2, #3 to use that I can at least put
into boiling water a minute to appease DH. Regardless of the sizes I
try, I cannot get the correct ratio of water to bulgar in the soaking
process (after it has been blanched). Even if I squeeze them out and
drain, which I normally do, they are water-logged after blanching
because I do let them soak in cold water until they plump up hoping not
to have to drain again, but, as I say, even if there is no water to
drain, they taste waterlogged. If I use a size that I have to boil to
doneness, before it becomes done, it becomes slimy, like an oatmeal
overcooked and sort of slimes together; then, of course, there is no
definition to the grains anymore.

Okay, I understand. I usually rinse the bulgar in cold water, then soak in
water that was boiling when I poured it over, although I do not cook it.
IME, cooking the bulgar will always end up rather gluey and slimy, and I'm
not sure there's a way around that. Since the concern is "sanitation", you
might consider baking the dry bulgar spread out on a baking tray at a
lowish temperature so as not to affect the flavor. This should kill most
any potential contaminant. Allow to cool completely before rinsing and
soaking.

Quoted message said:

Yes, I, too care less for couscous. I at one time bought a couscous pot
from one of the big kitchen store-sellers in NYC. I decided to buy one
from them instead of the Cuisinart couscous pot that was fashionable at
the time selling for an arm and a leg. I made the couscous in the NYC
pot and probably should've bought the Cuisinart pot because I might
still be using it, but the other one turned black inside, was thin on
the bottom and a piece of [censored]. It went into the trash almost
immediately. I tried later with couscous in other ways, but since I'm
not much of a meat eater, it's not one of the things I have to
accomplish making. I would rather accomplish getting it right with
bulgar, because I love the taste of parsley, I use a huge amount as
called for in the ethnic recipes. Mouth watering,
Dee Dee

I also love the taste of parsley, as well as fresh mint. A good tabouleh
is right at the top of my "salad" list and I will eat it as a main course.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 05 Aug 2005 06:28:50a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 05:34:12a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

That is the reason I bought the couscous in bulk with instructions of
1 cup with 1 water to be microwaved is because it may yield me
something edible. But I doubt it. I usually give up on bulgar and
couscous, for a while, but then I get a craving again for tabouleh.
Dee Dee

I guess I missed it in an earlier post, but what problems have you had
with bulgar? In all the years I've made tabouleh, I've only once
bought bulgar that was too coarse for soaking alone. I have to admit
that I don't care much for couscous, as the texture is not to my
liking.

--
Wayne Boatwright *¿*

Wayne, my husband will not eat the bulgar that one soaks alone ONLY
BECAUSE, he doesn't like to eat grains that haven't been cooked,
thinking they have been laying around on the floor, or in bins with
ravenous insects and worms. This is an OK concept with me, so I've tried
to find a size number; i.e., #1, #2, #3 to use that I can at least put
into boiling water a minute to appease DH. Regardless of the sizes I
try, I cannot get the correct ratio of water to bulgar in the soaking
process (after it has been blanched). Even if I squeeze them out and
drain, which I normally do, they are water-logged after blanching
because I do let them soak in cold water until they plump up hoping not
to have to drain again, but, as I say, even if there is no water to
drain, they taste waterlogged. If I use a size that I have to boil to
doneness, before it becomes done, it becomes slimy, like an oatmeal
overcooked and sort of slimes together; then, of course, there is no
definition to the grains anymore.

Okay, I understand. I usually rinse the bulgar in cold water, then soak in
water that was boiling when I poured it over, although I do not cook it.
IME, cooking the bulgar will always end up rather gluey and slimy, and I'm
not sure there's a way around that. Since the concern is "sanitation", you
might consider baking the dry bulgar spread out on a baking tray at a
lowish temperature so as not to affect the flavor. This should kill most
any potential contaminant. Allow to cool completely before rinsing and
soaking.

Quoted message said:

Yes, I, too care less for couscous. I at one time bought a couscous pot
from one of the big kitchen store-sellers in NYC. I decided to buy one
from them instead of the Cuisinart couscous pot that was fashionable at
the time selling for an arm and a leg. I made the couscous in the NYC
pot and probably should've bought the Cuisinart pot because I might
still be using it, but the other one turned black inside, was thin on
the bottom and a piece of [censored]. It went into the trash almost
immediately. I tried later with couscous in other ways, but since I'm
not much of a meat eater, it's not one of the things I have to
accomplish making. I would rather accomplish getting it right with
bulgar, because I love the taste of parsley, I use a huge amount as
called for in the ethnic recipes. Mouth watering,
Dee Dee

I also love the taste of parsley, as well as fresh mint. A good tabouleh
is right at the top of my "salad" list and I will eat it as a main course.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 06:28:50a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 05:34:12a, Dee Randall wrote in rec.food.cooking:

> That is the reason I bought the couscous in bulk with instructions of
> 1 cup with 1 water to be microwaved is because it may yield me
> something edible. But I doubt it. I usually give up on bulgar and
> couscous, for a while, but then I get a craving again for tabouleh.
> Dee Dee
>

I guess I missed it in an earlier post, but what problems have you had
with bulgar? In all the years I've made tabouleh, I've only once
bought bulgar that was too coarse for soaking alone. I have to admit
that I don't care much for couscous, as the texture is not to my
liking.

--
Wayne Boatwright *¿*

Wayne, my husband will not eat the bulgar that one soaks alone ONLY
BECAUSE, he doesn't like to eat grains that haven't been cooked,
thinking they have been laying around on the floor, or in bins with
ravenous insects and worms. This is an OK concept with me, so I've tried
to find a size number; i.e., #1, #2, #3 to use that I can at least put
into boiling water a minute to appease DH. Regardless of the sizes I
try, I cannot get the correct ratio of water to bulgar in the soaking
process (after it has been blanched). Even if I squeeze them out and
drain, which I normally do, they are water-logged after blanching
because I do let them soak in cold water until they plump up hoping not
to have to drain again, but, as I say, even if there is no water to
drain, they taste waterlogged. If I use a size that I have to boil to
doneness, before it becomes done, it becomes slimy, like an oatmeal
overcooked and sort of slimes together; then, of course, there is no
definition to the grains anymore.

Okay, I understand. I usually rinse the bulgar in cold water, then soak
in
water that was boiling when I poured it over, although I do not cook it.
IME, cooking the bulgar will always end up rather gluey and slimy, and I'm
not sure there's a way around that. Since the concern is "sanitation",
you
might consider baking the dry bulgar spread out on a baking tray at a
lowish temperature so as not to affect the flavor. This should kill most
any potential contaminant. Allow to cool completely before rinsing and
soaking.

Quoted message said:

Yes, I, too care less for couscous. I at one time bought a couscous pot
from one of the big kitchen store-sellers in NYC. I decided to buy one
from them instead of the Cuisinart couscous pot that was fashionable at
the time selling for an arm and a leg. I made the couscous in the NYC
pot and probably should've bought the Cuisinart pot because I might
still be using it, but the other one turned black inside, was thin on
the bottom and a piece of [censored]. It went into the trash almost
immediately. I tried later with couscous in other ways, but since I'm
not much of a meat eater, it's not one of the things I have to
accomplish making. I would rather accomplish getting it right with
bulgar, because I love the taste of parsley, I use a huge amount as
called for in the ethnic recipes. Mouth watering,
Dee Dee

I also love the taste of parsley, as well as fresh mint. A good tabouleh
is right at the top of my "salad" list and I will eat it as a main course.

--
Wayne Boatwright *¿*
____________________________________________

Thanks for your reply, Wayne. That's a good consideration to try -- baking
it a bit. Might make it toastier tasting, too.

Yes, I can't keep my hand off the refrigerator door when there's a tabouleh
resting in there.
Dee Dee

Tracy said:

Quoted message said:

On Fri, 5 Aug 2005 13:14:29 -0400, "Debbie" <[email hidden]>

Quoted message said:

Tracy wrote:
>> Ok..so I wrote out the instructions along with pointers to
>> pictures that I took. If you want to see the pictures I can email
>> you an invite through the site.
>>
>>
>>
>>
>>
Yes please. Thank you.

Debbie

Quoted message said:

here is the link to the pictures:
http://pg.photos.yahoo.com/ph/samsmomtwo/album?.dir=7103&.src=ph&store=&prodid=&.done=http%3a//photos.yahoo.com/ph//my_photos

Thank you, I noticed it in a later message. Your explanation along with the
pictures makes it very easy to understand. I have saved it for later use.

Debbie

Tracy said:

Quoted message said:

On Fri, 5 Aug 2005 13:14:29 -0400, "Debbie" <[email hidden]>

Quoted message said:

Tracy wrote:
>> Ok..so I wrote out the instructions along with pointers to
>> pictures that I took. If you want to see the pictures I can email
>> you an invite through the site.
>>
>>
>>
>>
>>
Yes please. Thank you.

Debbie

Quoted message said:

here is the link to the pictures:
http://pg.photos.yahoo.com/ph/samsmomtwo/album?.dir=7103&.src=ph&store=&prodid=&.done=http%3a//photos.yahoo.com/ph//my_photos

Thank you, I noticed it in a later message. Your explanation along with the
pictures makes it very easy to understand. I have saved it for later use.

Debbie