Couscous cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original "couscoussier" was probably made from organic materials that could not survive extended exposure to the elements. The couscous that is sold in most Western supermarkets has been pre-steamed and dried. It is typically prepared by adding 1.5 measures of boiling water or stock to each measure of couscous then leaving covered tightly for about five minutes. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice). In Tunisia, Algeria, Morocco, and Libya, couscous is generally served
Chafing dish the kitchen describe her as "frying" eggs in her earthenware dish. In 1520, Hernan Cortez reported to Charles V the manner in which Montezuma was served meals in Tenochtitlan: In England silver braziers without handles, upon which a dish would be set, are mentioned in the reign of Queen Anne; wooden balls kept the heat of the charcoal in the pierced container from being transferred to the table surface. Dish-crosses and the chafing dish with a handle were introductions of the reign of George II. In the American colonies, "One chafing dish" was inventoried among the silver at Abraham de