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To properly cook the steamed couscous is required the couscoussiere, composed of a lower part a bit convex, for boiling the broth with the aromas and ingredients chosen, and an upper vessel, perfectly fits together, with bottom holes to hold the grains of couscous. Traditionally between the two sides is interposed a damp cloth and dipped in flour to keep the steam inside the system, so as to allow the flour to cook well. KnIndustrie designed his steel couscoussiere replacing the fabric with an element in platinum silicone from the double use: it is a high performance gasket and at the same time is a great grip for easy handling with bare hands. Dimensions: 24 cm (ø) x 22 cm (H).
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