Description
Moist heat gelatinizes wheat starch while preserving granular structure through intermittent steaming.
Technical
Repeated hydration and steaming cycles allow controlled swelling of semolina particles without agglomeration, with vapor penetration facilitated by the couscoussier's perforated colander design.
Culinary Significance
Creates light, separate grains essential for proper couscous texture while developing nutty flavors through partial dextrinization.
Science
Primary Reaction
Gelatinization of starch
Parameters
Temperature
100°C optimal
98°C to 103°C range
Time
60 minutes
45 minutes – 90 minutes
Equipment
Couscoussier (specific two-tiered pot)Wooden fork for aeratingMuslin cloth (optional for first steaming)