| 词条 | Couscoussier |
| 释义 |
A couscoussier is 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.[1] It is typically made of two interlocking pots, made of either the traditional ceramic, or metal (steel, aluminium or copper). The first, which is the larger one, holds water or soup used to produce steam. The second, the smaller pot, which is designed to be placed on top of the first, has a lid, and perforated floor, so that it holds the couscous in place while allowing the steam to enter and seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish.[1][2] See also
References1. ^1 {{cite web | last=Fabricant | first=Florence | title=In the Land of Its Origin, Couscous Is More Than a Quick Fix | website=The New York Times | date=December 30, 1992 | url=https://www.nytimes.com/1992/12/30/garden/in-the-land-of-its-origin-couscous-is-more-than-a-quick-fix.html | access-date=October 11, 2017}} 2. ^{{Cite news|publisher=New York Times|url=https://www.nytimes.com/1980/02/20/archives/kitchen-equipment-buying-a-couscoussier.html|title=Kitchen Equipment: Buying a Couscoussier|first=Pierre|last=Franey|date=February 20, 1980}} 5 : Cooking vessels|Boilers|Arab cuisine|Moroccan cuisine|Tunisian cuisine |
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