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Helhal couscous / Wild lavender couscous: The ingredient "Halhal" refers to wild lavender. the wild lavender is squeezed to extract its juice and essence, which is then used to moisten the couscous instead of water. The couscous is steamed twice and then olive oil is added at the end. It is served alongside buttermilk or milk. [43] [44]
The cooking of food (vegetables, meats, broth) inside the lower part of this container, over a low heat, and couscous, is possible provided that the assembly of the two containers is watertight, not allowing the steam thus produced to escape, which is why in general it is necessary to surround the interlocking of the two parts with a strip of ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
In some regions, couscous is made from farina or coarsely ground barley or pearl millet. 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]
Kombu dashi is made by soaking or gently simmering kelp in water; soaking is traditional and fit for making baby food while simmering is a more modern practice. Kombu dashi becomes bitter and unpalatable when boiled. Niboshi dashi is made by pinching off the heads and entrails of small dried sardines (to prevent bitterness) and soaking the rest ...
Nizakana : fish poached in a broth of sweetened dashi, sometimes with miso, also referred to as nitsuke . The dish first appears in cookbooks in the early 18th century [ 2 ] Kakuni ( 角煮 ) : chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs.
Konnyaku – starch powder; Kudzu starch; Rice flour (komeko) Joshinko Mochiko Shiratamako Dōmyōji ko – semi-cooked rice dried and coarsely pulverized; used as alternate breading in domyoji age deep-fried dish, also used in Kansai-style sakuramochi confection.
[3] [10] Dry baking mixes typically require the addition of water or milk, and may also require additional ingredients such as eggs, butter and cooking oil. Commercially, the market is divided into dough mixes, complete mixes, and concentrates. [11] A complete mix may be a powdered mixture that needs only water (or water and yeast) added.