israeli cous cous cooking tips
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Anonymous
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I really like this style of cous cous, but whenever I cook it - and follow the instructions on the box - it turns out so gummy.
Any cooking tips for me? Thanks. |
Anonymous
| You seem to be over cooking it or adding too much water. Adjust water / cooking time. Also, once cooking stops, open the pot and fluff it well and let the steam air out. |
Anonymous
| Or change brand, maybe the brand is not great. |
Anonymous
OP here. I follow the box advice to the T, including how much water to add and length of cooking time. I can’t remember what brand I’ve bought, I can try another brand, I guess. Regarding your tip to remove the lid at the end and fluff, the box insteuctions say to leave the lid on for 5 min, and then open and fluff, so that’s what I’ve been doing. I’ll try your way (although usually there is a little liquid left at the end that won’t get absorbed if I remove the lid immediately- do you just drain that off?). |
Anonymous
| I use Trader Joe’s and it always comes out fine. |
Anonymous
| Gross. |
Anonymous
This is what I use and follow the directions on the box. It always comes out fine. |
Anonymous
| I like to toast the cous cous in a skillet. Just until it's lightly toasted. Gives it a nutter flavor and it's never gummy. |
Anonymous
After you toast the cous cous, do you add it to already boiling water, or do you add tap water to the pot with the toasted cous cous and then bring it to a boil? If the latter, the cooking time is affected, right? |
Anonymous
| I just make it like pasta. |
Anonymous
| You should try steaming it. That way it only absorbs as much water as it needs. Also, I've only ever called it mediterranean or pearl couscous. |