I do, too. I prefer al dente, fresh pasta is too mushy for me. |
Can I do it on the stovetop or in the oven? I don’t have a crockpot. |
From scratch: meatballs, crepes, Pasta sauce, rice, mashed potatoes, a lot of the vegetables / beans meats foods, icing, whipped cream, cookies.
Store/ restaurant bought: Bread, pasta, pizza, cakes. |
No need to soak, just add a tiny amount of baking soda (1/8 to 1/4 tsp) when cooking. They’ll come out super mushy. If you want smooth, you’d actually need to remove the peels, but I make it with peels - extra smoothness not worth the time. Yes, another thing that I make from scratch. Don’t add oil into the hummus, add on top, makes a huge difference. |
Not sure you know what al dente means. It sounds like you don’t like egg pasta. However, there are many pastas that are not made with eggs, e.g., semolina and water pastas. |
Nah, you didn’t understand the question and are now backtracking. Who TF churns butter themself these days? And please explain “sea food from scratch”. Did you give birth to the seafood? Because that’s the only way you could “make it from scratch”. You purchased seafood and cooked it—that’s not from scratch. |
Worth making from scratch: challah, falafel, granola, salad dressing, hummus, pita chips, acai bowls, chocolate chip cookies
Not worth it: brownies |
I read this as they taste different from each other and couldn't help but wonder who you thought was reading this board that needed that helpful hint. |
OP here. I’ve made *pretty* good hummus (used Smitten Kitchen recipe) and it’s good enough on day 1 but how do you guys store it? Mine hardens up in the fridge and in the end this hasn’t been worth the effort for me. We usually buy a big tub at the grocery store and eat with veggies throughout the week but mine isn’t great by day 2 even... |
So, my advice would be to overnight soak a large bag of hummus. Freeze half. Boil and use the other half for your hummus. Personally, I don’t eat it after day four. You need to serve at room temperature - so take a portion out and put on your counter for 30 minutes. Then, thin with fresh squeezed lemon, and then add a layer of good olive oil just before eating. Next time you want hummus, defrost and cook. https://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus |
I’m sorry. Nothing beats Asmar’s. Sooooo good.
![]() |
Groooooss. |
I use this recipe: https://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560 sooo good. you have to mix in some of the can liquid, and let it puree for the full 5 minutes. I don’t know how well it lasts because we never have leftovers! I also only use half the tahini because I’m not a huge tahini fan. |
Blasphemy! |
https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/ I have only ever made it with canned beans, but it is very smooth. |