/ck/ - Food & Cooking

>>8273276
I know how that feels. Shortening gets you good texture in pie crusts really easily but it doesn't taste like much of anything. That can be fixed to an extent by using milk and/or eggs rather than water- more sugars and proteins = more browning and caramelization- and by making sure it's got enough salt/sugar, but butter is still better imo.

>>8273236
Couscous for the tagine. Couscous should really be more popular than it is, it's the absolute easiest starch to cook- combine 1:1 couscous and boiling liquid (in this case chicken stock), cover, and let it sit 5 minutes, then fluff with a fork. Done.