Jump to content
Complete France Forum

semolina and couscous


Pommier

Recommended Posts

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

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

[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

[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

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...