Pommier Posted March 29, 2011 Share Posted March 29, 2011 Are semolina and couscous the same, or is couscous ground more coarsely?I've found a biscuit recipe I want to try which uses semolina, but I don't want anyone breaking their teeth! Link to comment Share on other sites More sharing options...
idun Posted March 29, 2011 Share Posted March 29, 2011 I stick cous cous grains in the blender and voila it is very fine and suitable for cakes and biscuits. Probably less fine than semolina, but no risk of teeth breaking either. Link to comment Share on other sites More sharing options...
debbie Posted March 29, 2011 Share Posted March 29, 2011 Pommier: This link describes the two quite well. Basically the semolina is unground therefore it should either be ground for use or use cous cous which is already ground from semolina:http://www.cliffordawright.com/caw/food/entries/display.php/id/58/ Link to comment Share on other sites More sharing options...
Pommier Posted March 29, 2011 Author Share Posted March 29, 2011 Thanks for the advice. I'll give it a quick whizz in the blender until it looks right. Link to comment Share on other sites More sharing options...
idun Posted March 29, 2011 Share Posted March 29, 2011 I insist on calling couscous 'semolina' to UK friends as I know that the grains are 'semoule' and the dish is couscous. But like a some words, it is now lost in translation. I have got semonlina in my kitchen store as used in puddings when I was a kid, and that is like flour it has been so finely milled. I don't use the bought milled semolina in cakes as I prefer the 'cous cous' grains that I put in the blender, as odd bits still 'croque' slightly, but not enough to break any teeth though. Not too much in the blender a heaped tablespoon at a time is enough in my blender, but if you have one of those very expensive ones, then maybe it can cope with more. Link to comment Share on other sites More sharing options...
Frenchie Posted March 30, 2011 Share Posted March 30, 2011 I don't know about semolina in England, but here, it is not like flour, and I would definitely use it for cakes, couscous would not be used for cakes in France. Link to comment Share on other sites More sharing options...
Pommier Posted March 30, 2011 Author Share Posted March 30, 2011 I've not seen semolina in France (not looked hard enough?). I remember in being like a coarsish flour in the UK, but it was just for puddings when I was young. Link to comment Share on other sites More sharing options...
Charly Posted March 30, 2011 Share Posted March 30, 2011 [quote user="Frenchie"]I don't know about semolina in England, but here, it is not like flour, and I would definitely use it for cakes, couscous would not be used for cakes in France.[/quote]I totally agree. It's different in England. Anyone Googling can have the differences explained, the origins of both, the coarseness or not of each product, and their usage. Link to comment Share on other sites More sharing options...
Clair Posted March 30, 2011 Share Posted March 30, 2011 [quote user="Pommier"]I've not seen semolina in France (not looked hard enough?). I remember in being like a coarsish flour in the UK, but it was just for puddings when I was young.[/quote]Semoule fine / semoule fine de blé dur (photos) is used for puddings like gâteau de semoule (photos).Semoule moyenne / semoule moyenne de blé dur is used for savoury dishes.Semoule is also available as a flour (farine de semoule de blé dur) which is the equivalent to the Italian 00 used for pasta-making.Couscous is made from semoule which is dampened, rolled and dried; it is also available in various grades of coarseness (couscous fin; couscous moyen; couscous gros- rarer). Link to comment Share on other sites More sharing options...
idun Posted March 30, 2011 Share Posted March 30, 2011 The pudding semonlina I have just looks like rice flour, if that helps anyone. Link to comment Share on other sites More sharing options...
idun Posted March 30, 2011 Share Posted March 30, 2011 My pudding semolina looks like rice flour, to compare. Link to comment Share on other sites More sharing options...
Clair Posted March 30, 2011 Share Posted March 30, 2011 Uncooked semoule is more like sand in texture than like flour. Link to comment Share on other sites More sharing options...
Frenchie Posted March 30, 2011 Share Posted March 30, 2011 Yes, Clair, exactly that . Link to comment Share on other sites More sharing options...
idun Posted March 30, 2011 Share Posted March 30, 2011 I think it is fluide farine by Francine that is more like sand than flour too. Good job we had this thread my semolina needs using, must make some up. Link to comment Share on other sites More sharing options...
Pommier Posted March 30, 2011 Author Share Posted March 30, 2011 I've found semolina! There didn't seem to be any in SuperU, But Lecerc had fine and moyen, so I bought the fine.Trouble is, I wasn't much impressed by the recipe! Anyone got any good biscuit recipes using semolina? Link to comment Share on other sites More sharing options...
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