Page 1 of 3 123 LastLast
Results 1 to 20 of 55

Thread: Instant couscous vs dried couscous

  1. #1
    Christine Dabney Guest

    Default Instant couscous vs dried couscous


  2. #2
    Steve Pope Guest

    Default Re: Instant couscous vs dried couscous

    Christine Dabney <artisan2@ix.netco[email protected]> wrote:

    >Maybe this article will help:
    >
    >http://www.cliffordawright.com/caw/f...lay.php/id/58/


    Thanks. This blogger states that "boxed couscous is usually pre-cooked".
    I apologize, but much as I like to take people at face value, I do not
    at this point particularly believe this blogger's statement. I have used
    lots of boxed couscous, to my knowledge none of it is pre-cooked.

    Unless you consider all dried pastas pre-cooked; the manufacturing
    process involves circulating warm, moist air around the pasta for
    usually a few hours. Is that considered cooking?

    Steve

  3. #3
    Christine Dabney Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 15:23:31 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >Christine Dabney <[email protected]> wrote:
    >
    >>Maybe this article will help:
    >>
    >>http://www.cliffordawright.com/caw/f...lay.php/id/58/

    >
    >Thanks. This blogger states that "boxed couscous is usually pre-cooked".
    >I apologize, but much as I like to take people at face value, I do not
    >at this point particularly believe this blogger's statement. I have used
    >lots of boxed couscous, to my knowledge none of it is pre-cooked.


    Clifford Wright is not a blogger, but a very well respected author on
    middle eastern food. He and Paula Wolfert, along with Claudia Roden
    are considered some of the real experts on middle eastern foods. He
    has done his research and I think has lived there in the Middle East
    in the past.

    If you are in doubt, go to FB and sign up for Paula Wolfert's page.
    She is very active on the page, and I am sure would be happy to clear
    up any confusion.

    Christine
    --
    http://nightstirrings.blogspot.com

  4. #4
    Steve Pope Guest

    Default Re: Instant couscous vs dried couscous

    Christine Dabney <[email protected]> wrote:

    >Clifford Wright is not a blogger, but a very well respected author on
    >middle eastern food. He and Paula Wolfert, along with Claudia Roden
    >are considered some of the real experts on middle eastern foods. He
    >has done his research and I think has lived there in the Middle East
    >in the past.


    >If you are in doubt, go to FB and sign up for Paula Wolfert's page.
    >She is very active on the page, and I am sure would be happy to clear
    >up any confusion.


    I'm not confused. I don't have any reason to think boxed cous-cous
    is manufactured any differently than other dried pastas, and, as such,
    referring to it as "pre-cooked" is not an intuitive description to me
    and I also think this terminology is likely confusing to others.

    But, you know, everyone is different and it is possible to describe
    the same set of facts with very different words, without either
    description being wrong.

    The exact definition of "cooked" is actually a hot topic now, in the
    raw food community. There is no universal agreement.

    Steve

  5. #5
    Tracy Guest

    Default Re: Instant couscous vs dried couscous



    On 8/15/2011 11:08 AM, Christine Dabney wrote:
    > Maybe this article will help:
    >
    > http://www.cliffordawright.com/caw/f...lay.php/id/58/
    >
    > Christine



    Interesting article. I always make couscous from scratch. It really
    doesn't take all that long. It is true that many Moroccans take
    shortcuts these days.

    That said, if you are going to use boxed couscous, steaming makes a
    HUGE difference. Don't follow the instructions on the box. It
    doesn't get fluffy enough.

    Tracy

  6. #6
    Christine Dabney Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 15:37:08 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >
    >I'm not confused. I don't have any reason to think boxed cous-cous
    >is manufactured any differently than other dried pastas, and, as such,
    >referring to it as "pre-cooked" is not an intuitive description to me
    >and I also think this terminology is likely confusing to others.


    Boxed instant coucous is pre-cooked and then dried again. Like
    instant rice, whichs is parboiled. It is called instant, cause is
    takes much less time to cook. Most folks have never encountered any
    other couscous than in this form. I am realizing this from all the
    replies, including yours.

    Why is this so hard for folks to understand?

    Sigh....never mind. I give up..

    Christine
    --
    http://nightstirrings.blogspot.com

  7. #7
    Hackmatack Guest

    Default Re: Instant couscous vs dried couscous

    One thing I, for one, am not confused about is the superiority of steamed
    vs. quick-cooked cous-cous. It's much fluffier and more subtly flavored.

  8. #8
    Lou Decruss Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 08:43:47 -0700, Christine Dabney
    <[email protected]> wrote:

    >On Mon, 15 Aug 2011 15:37:08 +0000 (UTC), [email protected]
    >(Steve Pope) wrote:
    >
    >>
    >>I'm not confused. I don't have any reason to think boxed cous-cous
    >>is manufactured any differently than other dried pastas, and, as such,
    >>referring to it as "pre-cooked" is not an intuitive description to me
    >>and I also think this terminology is likely confusing to others.

    >
    >Boxed instant coucous is pre-cooked and then dried again. Like
    >instant rice, whichs is parboiled. It is called instant, cause is
    >takes much less time to cook. Most folks have never encountered any
    >other couscous than in this form. I am realizing this from all the
    >replies, including yours.
    >
    >Why is this so hard for folks to understand?


    He does seem to be stubborn.

    >Sigh....never mind. I give up..


    I don't blame you.

    Lou

  9. #9
    Andy Guest

    Default Re: Instant couscous vs dried couscous

    Christine Dabney <[email protected]> wrote:

    > Boxed instant coucous is pre-cooked and then dried again. Like
    > instant rice, whichs is parboiled. It is called instant, cause is
    > takes much less time to cook. Most folks have never encountered any
    > other couscous than in this form. I am realizing this from all the
    > replies, including yours.
    >
    > Why is this so hard for folks to understand?



    Christine,

    Christine Dabney <[email protected]> wrote:

    > Boxed instant coucous is pre-cooked and then dried again. Like
    > instant rice, whichs is parboiled. It is called instant, cause is
    > takes much less time to cook. Most folks have never encountered any
    > other couscous than in this form. I am realizing this from all the
    > replies, including yours.
    >
    > Why is this so hard for folks to understand?



    I buy TJs frozen organic brown rice which is precooked and flash frozen.
    It nukes up great in it's plastic bag in three minutes unlike ordinary
    rice that takes 25 minutes.

    I'd figure precooked couscous to be packaged and prepared in a similar
    manner and speed.

    Best,

    Andy

  10. #10
    sf Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 15:45:43 +0000 (UTC), Hackmatack
    <[email protected]> wrote:

    > One thing I, for one, am not confused about is the superiority of steamed
    > vs. quick-cooked cous-cous. It's much fluffier and more subtly flavored.


    For those of us who don't have that special pot, there's only one way
    to go. I was very surprised by how little time it takes to make
    couscous and how good it is.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila.

  11. #11
    Giusi Guest

    Default Re: Instant couscous vs dried couscous


    "Christine Dabney" <[email protected]> ha scritto nel messaggio
    > Boxed instant coucous is pre-cooked and then dried again. Like> instant
    > rice, whichs is parboiled. It is called instant, cause is> takes much
    > less time to cook. Most folks have never encountered any
    > other couscous than in this form. I am realizing this from all the
    > replies, including yours.


    What I buy at my Arab butcher cooks exactly like what I buy in the
    supermarket. Israeli cous cous is bigger and takes more time, but all small
    cous cous can be steamed which takes a while but makes a very fluffy
    product, or cooked in boiling liquid, covered and turned off.



  12. #12
    Sqwertz Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 15:37:08 +0000 (UTC), Steve Pope wrote:

    > Christine Dabney <[email protected]> wrote:
    >
    >>Clifford Wright is not a blogger, but a very well respected author on
    >>middle eastern food. He and Paula Wolfert, along with Claudia Roden
    >>are considered some of the real experts on middle eastern foods. He
    >>has done his research and I think has lived there in the Middle East
    >>in the past.

    >
    >>If you are in doubt, go to FB and sign up for Paula Wolfert's page.
    >>She is very active on the page, and I am sure would be happy to clear
    >>up any confusion.

    >
    > I'm not confused. I don't have any reason to think boxed cous-cous
    > is manufactured any differently than other dried pastas, and, as such,
    > referring to it as "pre-cooked" is not an intuitive description to me
    > and I also think this terminology is likely confusing to others.


    I never thought about it until that pepper thread earlier today, but
    Wiki, at least, does mention instant couscous as being pre-steamed.

    http://en.wikipedia.org/wiki/Couscous

    -sw

  13. #13
    Steve Pope Guest

    Default Re: Instant couscous vs dried couscous

    Sqwertz <[email protected]> wrote:

    >On Mon, 15 Aug 2011 15:37:08 +0000 (UTC), Steve Pope wrote:


    >> I don't have any reason to think boxed cous-cous
    >> is manufactured any differently than other dried pastas, and, as such,
    >> referring to it as "pre-cooked" is not an intuitive description to me
    >> and I also think this terminology is likely confusing to others.


    >I never thought about it until that pepper thread earlier today, but
    >Wiki, at least, does mention instant couscous as being pre-steamed.
    >
    >http://en.wikipedia.org/wiki/Couscous


    I did see this, but the statement has no reference given, and
    it remains unclear whether this is anything special to instant
    couscous or is simply the standard process for making any
    dried pasta, using warm, moist air.

    Steve

  14. #14
    Steve Pope Guest

    Default Re: Instant couscous vs dried couscous

    Giusi <[email protected]> wrote:

    [couscous]

    >What I buy at my Arab butcher cooks exactly like what I buy in the
    >supermarket. Israeli cous cous is bigger and takes more time, but all small
    >cous cous can be steamed which takes a while but makes a very fluffy
    >product, or cooked in boiling liquid, covered and turned off.


    Thanks for the datapoint.


    Steve

  15. #15
    sf Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 20:32:39 +0200, "Giusi" <[email protected]>
    wrote:

    > cooked in boiling liquid, covered and turned off.


    That's the way I do it too, no matter the size. It's surprisingly
    quick too... 10-15 minutes. I've never noticed "instant" on a label
    or package anywhere including the bins at Rainbow market so as far as
    I'm concerned I've been dealing with the regular type.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila.

  16. #16
    Steve Pope Guest

    Default Re: Instant couscous vs dried couscous

    sf <[email protected]> wrote:

    >On Mon, 15 Aug 2011 20:32:39 +0200, "Giusi" <[email protected]>


    >That's the way I do it too, no matter the size. It's surprisingly
    >quick too... 10-15 minutes.


    I never do it for nearly that long, but I do keep it on a low simmer for
    about two minutes after I add the couscous to the boiling water,
    so perhaps this simmering interval shortens the cooking time. I
    would say 5-8 minutes total. I also try to have the other ingredients
    brought up to a hot temperature, so that they do not arrest the
    cooking when I add them.

    >I've never noticed "instant" on a label
    >or package anywhere including the bins at Rainbow market so as far as
    >I'm concerned I've been dealing with the regular type.


    That is consistent with what Clifford Wright says in the link
    posted by Christine: that if the box does not say "instant",
    then it acceptable for his recipes whereas instant couscous
    is unacceptable.

    Steve

  17. #17
    Christine Dabney Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 22:35:50 +0000 (UTC), [email protected]
    (Steve Pope) wrote:


    >That is consistent with what Clifford Wright says in the link
    >posted by Christine: that if the box does not say "instant",
    >then it acceptable for his recipes whereas instant couscous
    >is unacceptable.
    >
    >Steve


    I just found this on his site..if you are interested in clarifying
    instant vs dried.
    http://www.cliffordawright.com/caw/index.php?event=ask
    Looks like you can write him a note and get an answer. I know he used
    to be a frequent poster on eGullet and was very approachable.

    As to his credentials, he is pretty much trusted by most experts on
    middle eastern food, and some consider him the "reigning
    English-speaking expert". Even Paula Wolfert links to his site from
    hers...
    http://www.cliffordawright.com/caw/about.html

    Christine
    --
    http://nightstirrings.blogspot.com

  18. #18
    Steve Pope Guest

    Default Re: Instant couscous vs dried couscous

    Christine Dabney <[email protected]> wrote:

    >On Mon, 15 Aug 2011 22:35:50 +0000 (UTC), [email protected]


    >>That is consistent with what Clifford Wright says in the link
    >>posted by Christine: that if the box does not say "instant",
    >>then it acceptable for his recipes whereas instant couscous
    >>is unacceptable.
    >>
    >>Steve

    >
    >I just found this on his site..if you are interested in clarifying
    >instant vs dried.
    >http://www.cliffordawright.com/caw/index.php?event=ask
    >Looks like you can write him a note and get an answer. I know he used
    >to be a frequent poster on eGullet and was very approachable.
    >
    >As to his credentials, he is pretty much trusted by most experts on
    >middle eastern food, and some consider him the "reigning
    >English-speaking expert". Even Paula Wolfert links to his site from
    >hers...
    >http://www.cliffordawright.com/caw/about.html


    Great. I don't particularly feel there is a question that needs
    to be settled, but it would be something like: "To what extent
    is dried couscous sold at retail (Morrocan style, not Israeli style)
    manufactured differently than other forms of dried pasta? In particular,
    is it precooked or steamed to a greater extent? If so, is this more
    true for some types of dried couscous than others?"

    Steve

  19. #19
    sf Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 22:35:50 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    > sf <[email protected]> wrote:
    >
    > >On Mon, 15 Aug 2011 20:32:39 +0200, "Giusi" <[email protected]>

    >
    > >That's the way I do it too, no matter the size. It's surprisingly
    > >quick too... 10-15 minutes.

    >
    > I never do it for nearly that long, but I do keep it on a low simmer for
    > about two minutes after I add the couscous to the boiling water,
    > so perhaps this simmering interval shortens the cooking time. I
    > would say 5-8 minutes total. I also try to have the other ingredients
    > brought up to a hot temperature, so that they do not arrest the
    > cooking when I add them.


    Haven't timed them. It was a wild guess erring on the longish side.
    I can only say that they're ready by the time I need them.
    >
    > >I've never noticed "instant" on a label
    > >or package anywhere including the bins at Rainbow market so as far as
    > >I'm concerned I've been dealing with the regular type.

    >
    > That is consistent with what Clifford Wright says in the link
    > posted by Christine: that if the box does not say "instant",
    > then it acceptable for his recipes whereas instant couscous
    > is unacceptable.
    >

    Makes me wonder why anyone would want instant when regular cooks up
    fast enough.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila.

  20. #20
    sf Guest

    Default Re: Instant couscous vs dried couscous

    On Mon, 15 Aug 2011 23:17:00 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    > dried couscous sold at retail (Morrocan style, not Israeli style)


    come to think of it, I was talking about Israeli in that other post.
    I'm don't particularly like Moroccan. I'll eat it, but I prefer
    Israeli. I have some that's even larger, but haven't cooked it yet.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila.

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32