How firm a bite should Ptitim (pearl couscous) have?
I've made Ptitim for my family a couple of times without any prior experience of how it should taste. After about 25 mins of simmering, the pearls remained quite firm (a little like pasta that needs a couple of minutes more). I wonder if this is correct, or if I should have continued simmering.
I used Ptitim with rather large pearls (spheres of about 5mm diameter). I used enough liquid that the pearls were still coated when I had stopped cooking.
The results were edible, even tasty. Still I wonder if the pearls should have been quite so chewy.
Best Answer
I'm used (since childhood) to eat ptitim that are only a little firmer than al dente. I've never had 5mm ones, though.
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How do you cook pearl cous?
StepsDo you rinse pearl couscous after cooking?
BEST ANSWER: You should not need to rinse the couscous after cooking although you can if you prefer. After cooking the couscous can cool and be placed in the refrigerator. WE would recommend enjoying within 3-4 days.How much does Israeli couscous expand when cooked?
To make Israeli-style couscous, start with dry pearl couscous. You can purchase this at the grocery store next to the grains or in the specialty food section. Like grains, dried couscous increases in volume as it cooks. One cup of dried couscous will make approximately 2 to 3 cups once cooked.What is the difference between pearl couscous and regular?
Pearl couscous is technically a larger version of Moroccan couscous, though it's sometimes erroneously used synonymously with Israeli couscous. Roughly the size of a pea, pearl couscous is even larger than Israeli couscous.Ptitim One by One
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