Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit
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- Опубликовано: 15 сен 2024
- Throw out the instant couscous and learn how to make it the traditional way with senior food editor Andy Baraghani. Couscous is a staple dish in Northern Africa, and it takes a lot of love and patience to make it the right way. Spiced broth and brown butter pull together this fluffy couscous that can stand alone or be part of a salad or dish.
Check out the full recipe here: www.bonappetit....
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Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit
Dang this guy isn't messing around he treats it like he's one proud parent raising his delicate couscous babies. You have to give him some respect
i know Im pretty randomly asking but does anyone know of a good place to watch new tv shows online ?
@Bennett Kaiser I dunno I use flixportal. you can find it through google:D -danny
@Danny Bishop Thank you, I went there and it seems like they got a lot of movies there :D Appreciate it!!
@Bennett Kaiser no problem :D
I’ll help raise his babies. Lol. 😝
I love this guy because he always seems to be so completely in love with and excited over the food he's cooking, its so awesome!
excited yes but cooking couscous has no clue...am tunisian and couscous have much flabour than the way he is improvising without minimum knowldge
Alright I'm a north african precisely tunisian, he did a great job and guys that's only the base of it. it can be sweet with nuts and dates or grapes and more butter etc.. or savoury with a light tomato sauce with almost any kind of meat sometimes just vegetables sometimes even a turmeric based sauce with lamb and nuts and it's always aaalways a delight a perfect traditional meal to gather the whole family around
you seem nice. i like you
Do you just eat it with a spoon or how?
Medina Perez Alvaro Yes
You forgot TORCHI 😅
Hi, does the pot had water or it is not required.
Where did he learn to make this? This is the closest thing to the authentic method I've ever seen from someone who isn't actually North African. Great to see.
kanye west wing maybe he is part north African... I'm not sure though :)
Andy's both parents are from Iran
He's Irani.
im tunisian and yep, this is basically the authentic method.
@@feltcap he is not North African. He is Persian. And couscous is absolutely NOT part of Persian cuisine. Not even semolina. We Persians eat basmati rice.
Everyone gets shit on for not being like Brad, who admittedly is awesome, but this guy is pretty cool too.
For me Brad is like the fun guy who is always great to hang out with... but Andy is the one that will melt my heart
MegaEpicLlama sorry to break it to you but...
but...?
Videos with Vin and Brad introduced me to BA, but honestly everyone is so cool. Andy and Claire specifically are so awesome.
abc123icuucme should I tell them? Lol
I always appreciate seeing things made the traditional way. It's very fluffy.
omg finally someone said that couscous is north african dish and not only Moroccan dish 👌👌🖒
Which is in North Africa.
Actually it's an Earth dish
it's a more broad term, that's the difference.
that’s because moroccans make it the best
M Kass North African Moms* make it the best.
Hey it’s the guy who wasn’t feeling well and was very shy and polite about wanting Brads pickles.
Nice cous, cous
I think this may be one of my favorite videos from BA! The way the chef put so much effort and care into a relatively simple dish and how they were genuinely excited about the food they were making was awesome
Instant couscous is alright, but for the right occasion, the extra effort for the traditional way is totally worth it. Also, tbh, the fact that he made it with spiced broth makes a difference in itself, and everyone can apply that to instant couscous, too.
non instant couscous could be straight semolina?
@First Last yessss, true
fluffy, bouncy, cooks the flour taste off... what are people objecting to? once you've had couscous steamed, you'll also be averse to the boiled version.
Well, that sounds horrible.
what a sweet soft boy
swiggty swag he's really soft and adorable!
Wth
soo soft
he is far from soft, trust me.
go give him a kiss
Good job, this is very close to the traditional way of making couscous, first recipe I see on youtube that actually respects our culture and makes OUR dish OUR way. Greetings from Morocco ✌
Dishes don't belong to anyone ... recipes - maybe. But no one has to do couscous the traditional way, and it's no disrespect if you don't.
yeah chill out a little. its not YOUR dish
There's nothing wrong with you claiming something that comes from your culture. It just means you have pride in what your culture produced. My only other thought is: Isn't couscous just as much African, if not more so than Moroccan?
mikeal jeffries it's very specific to North Africa (the Maghreb).
Ola Los isn't it though? If you're making French pate, isn't it French? And this guy didn't develop the recipe . That's literally how couscous is made lol
Well made couscous changes everything. So good.
Hey Nye ! Loved your couscous recipe as well :D
You don't see brad in the background of this video because he's still lost in the woods with vinny
underrated comment
tominator999 should
This is so close to the traditional way ..I mean The North African way ☺.. And it is indeed much fluffier than the soggy soaked couscous that Europeans/Americans usually make
Sara Barça what’s the full traditional way?
jackie rodgers cookingwithalia has a video about it. it's a lengthy process but very worth it
Really? Do you do this every time you make couscous
jackie rodgers you steam the couscous multiple times and instead of adding brown butter you make a sort of sauce with meat and vegetables on top. it usually takes around 2 hours to prepare
um22w22 yes we do. Some families cook it weekly every Friday. We usually make it with a meat sauce. Some people steam it with the sauce instead of adding water too
Kudos to Andy for being the first chef doing Couscous right on a western cooking show! Thanks Andy, for showing the world how to make proper couscous.
god so many whiny people in the comments! He's just trying to do it the traditional way. In the end nobody's forcing you to recreate it just go eat your soggy semolina
Narjis Ma exactly ! And people also don't get that it's an entree eaten with meat and veggies and not a side dish, therefore it has to be fluffy and well spiced. Although admittedly the way he's doing it, it makes more for a side dish since it hasn't been infused with the aromas of the broth in a couscousiere
Narjis Ma i am Moroccan and couscous is traditional food. That is not how we make couscous but looks good. Food is to be tested with and lead to creation of new tasty food :) kinda like music
Creagination Time it's because he isn't making it the traditional Moroccan way. He's doing it like many places in Africa traditional does it.
Ma5jay5dontxdoxthat Morocco is an African country? Only north African countries are known for couscous and neither Morocco, Algeria nor tunesia makes it this way. But like i said food is experimental lol i wasn't being judgemental
@@misstaniataylor iam from algeria and you are right we don't make it this way
his enthusiasm makes this just all too awesome lol
def should try but would prob make a huge mess ...
I wish he looked at me like he looks at cous cous.
Ok well now I have a chef crush.
I wanna get this excited when I cook something
It's so refreshing to see actual restaurant gear being used, as opposed to the shiny, sparkling, brand-spanking-new-every-time cookware in almost all other cooking instructionals.
I love how passionate about his food he is. Thank you, Andy. Never had couscous but I will give this a try.
I saw this video a month ago and knew I needed to center a special meal around it. Andy's enthusiasm is so infectious! Anyway I made the couscous and a leg of lamb with pomegranate molasses for erev (night before) Yom Kippur. And then I fasted for ~24 hours, but I didn't even mind because you know what? That's how magical this couscous is. SO worth it. Can't wait to make it again.
Andy is so awesome . I love the way he is almost giddy about his dishes.
i think it's kind of lame that his colleagues made fun of him for making a traditional food the proper way. they won't think anything of spending 3-4 hrs or a whole day making a traditional french recipe but apparently making couscous the way it has been done for generations is somehow stupid...
anyway, no need to be so apologetic about it - ultimately you aren't the one who should be embarrassed...
This is a really good point. Kind of shows the lack of respect the other chefs have for different cultures
It isn't about the culture, this couscous looks boring and very plain to take 4 hours to make. I'd have the same initial reaction if you said you spent 4 hours making rice, tortillas, or even pasta noodles.
so your point is that you personally don't know anything about rice, tortillas, pasta OR couscous? cool!
Samir Hazlehurst My point is people, even cooks, expect food to be more visually exciting if it takes a lot of time and effort.
The best part of this is how happy and proud he is... I'd watch him steam that cous cous three more times... So sweet
This makes me so happy, especially after reading Andy's essay. I just love how much happiness it gives him and I totally understand bc sometimes in the kitchen I spend so much time on things for them just to taste a little better even if I could go the fast way. Just because it's a simple dish or a part of a meal it doesn't mean it's less deserving of being made in the best way possible. I'm definitely going to try doing it like this one day but first I gotta buy a steaming basket :)
He's so happy and now I'm happy too! 💝💝💝
I’ve made this both the way you showed and also cooking it with a Japanese electric rice cooker then tossing with the brown butter once it’s in the serving dish. Rice cooker method is the way to go. Better taste, softer texture, shorter time.
When I was in the cooking industry I'd always make quiona the way Syrian grandmothers taught me. I fill a pot partially with water, wash my, quinoa add it, then get two flat spatulas and rub the kernels between them until there's no water left so that they're distinct and not clumped together. I used to have people walk by all the time and say "Iain, you're my favourite Syrian housewife!" while I was doing that.
bro a for effort, & thanks for putting couscous on ba :) however you do it, as long as you love it, i'm glad something awesome came out of north Africa.
i would point out that something as simple as adding cinnamon, sugar & having it w/ milk is sometimes considered a meal in Morocco (yeah i'm biased i was born there...deal w/ it lol)
The joy on Andy's face when working the couscous just made my day!
You can see that Andy puts alot of love in his cooking. Couscous is one of my favorite dishes. 😋.👍😊
Finally ! Someone does it the right way ! You've no idea how many videos I've watched where the couscous was boiled T.T Thanks for teaching the people Bon Appétit ;)
I'm just pausing this to say that Andy is plain and simple, amazing!! So handsome that I could look at him all day, and so calm and collected I could listen to him all day! And all his recipes are fuss-free, very grounding and humble but delicious! He is such a star!!
This is so adorable. I doubt Andy looks at these comments, but if you do--I'm wondering if this is something you ate as a kid. Based on your face when you taste it at the end, I gotta figure ;-) People here are saying you're Persian so am wondering if this is a Persian preparation. I have the same reaction not to food I ate when I was young but that I ate when I was traveling--if I could taste masala chai and chapatis the way my friends made them in East Africa again, I might die of happiness. They were overcomplicated to make so I don't know that I'll ever figure it out myself, but man oh man they were worth it! Thanks for sharing this!
Megan McGrath he is Persian and we don't eat cuscus in my country.
im persian too,and i admit cous cous is not a food people ever eat in iran. he has just a huge passion for every food he cooks.
This dude is legit crazy for couscous.
Chantalle Draycott cookoo for couscous
But also (probably) crazed for the pouspous haha 😂😂😂
@@BriNguyen He's gay
This is the enthusiasm I had when first trying couscous. SO GOOD
I love how happy he looks when he tastes it
omg hes so cute
ikr!
Up, he's the one that should be rubbed between my hands.... along with couscous
come thru sasha's unibrow
Loooool what’s with these comments
I need someone to appreciate me the way Andy appreciates steamed grains.
I love this!!!!!! Totally reminds me of how my great aunt on my Armenian side used to make baked rice... took 24 hours!!! It would turn out similarly to this, very fluffy, buttery and the rice did not stick together at all. Would love to see you research and make this, because I never learned how.
holy crap, dude! finally someone who knows what they're talking about when it comes to couscous! thank you for sharing the ACTUAL way of making it to the world!
I just love this guy! I'm sure his couscous is very good!
Andy is so sweet and so cute, love him!! More Andy please!!
This is the episode that made me want to get back into the kitchen to really create something. Not just reheat things. I adore you, Andy.
May any of us be so lucky to be loved like Andy loves making food.
favorite Bon Appetit chef!
He's a really good looking guy!
He's so passionte its adorable
Andy always talks like he’s head over heels in love with the food he’s making
A beautiful human being preparing our emblematic dish the right way 🇩🇿♓
I want to taste this version of couscous! Thanks Andy
Imagine how committed he is in a relationship
I remember crumbling the couscous by hand with my grandmother and all the women of the family as a child in Morocco. Best memories ❤️
honestly good for this dude. respect for making food the right way even if it's more involved. if you're short on time you can always make it the shorter way but i appreciate being shown how to make it the Traditional(TM) way as well
man now i want couscous so bad
pls show us a soup recipe pls
Andy, this is the 2nd time I've made couscous this way. Such a game changer. Whole process took me 30 minutes (while Trader Joe's Chicken Shawarma-style marinated thighs were in oven). Weeknight family dinner! Thank you for showing how us how to do this.
love you Andy, you're awesome!
as a north african aka tunisian i can say that he did an okay job. there are much room to improve tho. love you andy🇹🇳❤️
Thank you so much for this! This is the closest I've seen to the traditional way! I am North African and we only steam wet couscous, we never cook it like pasta. It loses all its flavor and texture. I have one Tunisian advice tho: insert cloves ( the flower buds) in couscous while it steams, remove them when you're ready to serve. They add an authentic flavor :)
Bravo! excellent job at respecting the traditional method of preparation.
My Tunisian friend dies the same process and his couscous makes u cry it's so good!
what a dreamboat
I didn't know couscous was a north African dish...much respect! I love couscous and may try this method and the traditional vegetables usually eaten with it.....thanks for the video!
Andy your love for cous cous shines through and now I want to float away on a bed of the fluffy stuff. I will be trying this!
Ah, Andy is so great. I wish he was my friend!
He said it's too involved in the beginning....puts couscous on a sheet pan...Me: already too involved...LOL!!!!!! However, this is the way my mother makes it! I guess I'm used to her dishes that can sometimes take all day...sauces, stews, roasts, smoked meats, bread, fresh fruit jam....just Looooooong….haha!!!! It's why getting an invite to my parents is a big deal. It's really a labor of love the way they (and Andy) prepare food.
funny how different it is from the brazilian couscous! love learning these cultural differences, also it definitely looks delicious!
Andy is such a cute person i’m gonna cry!!!!
Andy: brown butter
Me: *comes runnin’*
Chris's facial expression in the background at 3:09 says, "yeah, Andy is just over there making a sandcastle in his mountain of couscous again"
Beautiful! 😍 Both the dish and the chef 🍨👨🏻🍳
Couscous (cuscuz) is very common in Brazil, we have our own taseksuts (it's called "cuscuzeira" in brazilian portuguese), too haha but it's more common to find corn, tapioca or rice couscous in Brazil, rather than the wheat-based moroccoan couscus.
Drink every time he says cous cous
Adam Shellam well it is a cous cous dish 🙄
Extra hard mode: Drink for each indivdual cous.
We call that "Liver Disease Mode"
I really would like to know what the BA folks eat when they get home. Do a series! I love hearing about what pros eat at home.
He is soo happy with that couscous that is 100% pride! haha Andy is a character.
That looks so good! The guy making it is not bad either :)
Keep making yummy food!!!
this is the only way i've ever had it, and my mom shortened it to only steaming it two times too haha! i had no clue people just boiled it like pasta and ate it like that because then it turns out so bad, if anyone hates couscous i can guarantee you it's because they never ate it the right way before
But how long do you steam it each time? Thank you btw I've been wanting to try to make some traditional couscous for a long time.
This guy is doing very great job ✔✔ that is the real couscous 🇩🇿🇩🇿
Worked at an Algerian bistro, we did it the same way. Took the better part of a day to make it right.
looks amazing
love him!! more videos please
excellent !!! that's the way to go !!! you need a classic couscous pot !!!!! chickpeas...lots of chickpeas with lots of vegetables in the soup to eat over it !!! lamb is the best, it can even be fish actually!! i love couscous so much that every time i would go and visit my mother in France, no matter how long or short my stay was, she would take me out to have some !!! very many years ago a Tunisian friend of mine made some for my birthday, it was SO Special since it was when they hadn't invented the instant grain yet. It was such a feast and a treat !!!! Come to think, next time i go and visit her i should suggest we make some together !!
I love this man 😍
Couscous So nice he steamed it twice!
Andy is so cute and sweet about this, I ALMOST thought about trying this recipe!
andy is by far the best bon appetit chef
That looks amazing!
taking your love with me to the kitchen...lets see :)
Andy being obsessed with couscous for 5 mins straight
Definitely doing this soon. Looks delicious with the brown butter.
Rice is also traditionally made in a way similar to this where it is soaked and steamed repeatedly. Comes out much fluffier than when cooked in boiling water. 👍
I love to see someone passionate about something, & this guy is certainly passionate about food. I'm new to the channel so I would love to see if he's like this with all food or the ones traditionally eaten by his ancestors.
It seems almost as if his ancestry hard-wired him to love his food. His favourite things are rubbing couscous to prevent clumps & levelling it out. It's almost like generations of his ancestors have imprinted something in his mind to make him love the home of his fathers. That's such an attractive trait in a man. 😀
I just adore that the comments are divided in "WHAT'S THAT?", "WHY ALL THAT WORK?", "OMG THIS OS SP RIGHT" and "OMG THIS IS SÓ WRONG"
That's it. I'm going to do it. Thanks!
Finally somone preparing cuscus right here in Morocco we steam it 4-5 times
I came into this channel for Claire, I stayed for Andy 😍