Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit
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- Опубліковано 27 лип 2017
- 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.com/recipe/spic...
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Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit - Навчання та стиль
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.
Well made couscous changes everything. So good.
Hey Nye ! Loved your couscous recipe as well :D
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
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.
Hey it’s the guy who wasn’t feeling well and was very shy and polite about wanting Brads pickles.
Nice cous, cous
I wish he looked at me like he looks at cous cous.
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
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
Ok well now I have a chef crush.
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
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 ...
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
I wanna get this excited when I cook something
I love how passionate about his food he is. Thank you, Andy. Never had couscous but I will give this a try.
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.
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 :)
This dude is legit crazy for couscous.
Chantalle Draycott cookoo for couscous
But also (probably) crazed for the pouspous haha 😂😂😂
@@BriNguyen He's gay
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
Andy is so awesome . I love the way he is almost giddy about his dishes.
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.
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.
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. 😋.👍😊
I love how happy he looks when he tastes it
This is the enthusiasm I had when first trying couscous. SO GOOD
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!
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.
Bravo! excellent job at respecting the traditional method of preparation.
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!!
He's so happy and now I'm happy too! 💝💝💝
He's a really good looking guy!
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
Beautiful! 😍 Both the dish and the chef 🍨👨🏻🍳
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.
I just love this guy! I'm sure his couscous is very good!
I want to taste this version of couscous! Thanks Andy
Great recipe! Thanks!!
I remember crumbling the couscous by hand with my grandmother and all the women of the family as a child in Morocco. Best memories ❤️
May any of us be so lucky to be loved like Andy loves making food.
That looks amazing!
looks amazing
Yum...gonna try it, thanks Andy!
love you Andy, you're awesome!
Imagine how committed he is in a relationship
Andy always talks like he’s head over heels in love with the food he’s making
Definitely doing this soon. Looks delicious with the brown butter.
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
He's so passionte its adorable
favorite Bon Appetit chef!
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!
That looks so good! The guy making it is not bad either :)
Keep making yummy food!!!
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.
The best food tasting technique ever 😂😂😂 love it!
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 is so sweet and so cute, love him!! More Andy please!!
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.
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.
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.
looks pretty amazing! I'll make ! this☺
He is soo happy with that couscous that is 100% pride! haha Andy is a character.
Thanks for this! Want to prepare couscous right, perfect video!
What is the effect of steaming it multiple times? More volume/ flavor/..?
Andy is so cute and sweet about this, I ALMOST thought about trying this recipe!
love him!! more videos please
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)
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 ;)
what a dreamboat
Just ate a plate of it today 😍
I love this man 😍
Wow :0 thats sooooo good am gonna get one them steam trays
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.
it is worth it! thanks Andy
Soooooo good!!!!
Sweet !!!
I loooove couscous with roasted yams so I'm definitely going to try this one day.
funny how different it is from the brazilian couscous! love learning these cultural differences, also it definitely looks delicious!
the best proposal I have ever encountered on youtube
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"
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.
My Tunisian friend dies the same process and his couscous makes u cry it's so good!
andy is by far the best bon appetit chef
Andy: brown butter
Me: *comes runnin’*
Steaming couscous makes all the diffrence ! Thanks andy for doing it the right way
A beautiful human being preparing our emblematic dish the right way 🇩🇿♓
Ah, Andy is so great. I wish he was my friend!
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 :)
He is quite passionate about couscous, makes me rethink how i make couscous now lol
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.
almost how we do it at home finally 💕
Did I need my mind changed about couscous? Good stuff!
i love ypu andyyyyyy
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🇹🇳❤️
That's a lot of couscous love right there.