What do you find not worth it to make from scratch? And what is worth making from scratch?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Re rice: +1 on the rice cooker. The alternative seems to be frozen boil in bag stuff or the dreadful parboiled/“converted” rice. Blech.

Or....you could just cook rice in a pot! On the stove! You know like people have done for a very long time! Or over any kind of fire as people have done for centuries and millennia....How on earth is it that your only alternative is frozen boil?? Or a rice cooker!

Hahaha the rice from scratch answers are hysterical. You mean adding water and salt to dry rice then simply putting it on the stove top lol.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Fresh whipped cream is good and there are times I prefer it like with fresh berries. There is something different about Reddi Whip/Cool Whip and it has its own uses where fresh whipped cream would be way too heavy - pumpkin pie, on top of ice cream sundaes. It isn’t an either/or thing, I don’t consider the two interchangeable.

I don’t understand why people are conflating Reddi Whip and Cool Whip.

One is whipped cream in a can.

The other is nasty white stuff made from random junk.

I literally put a slash between them to indicate I know they are two different things. This is a ludicrously minor thing to whine about. Isolation has warped some of y’all.

You wrote about them as if they were the same thing. Texture, uses, etc.

[Anonymous]

Anonymous wrote:All of you need to start making this 3 ingredient pasta sauce. Life changing and so easy. I lived in Italy for a decade and I am picky about jarred sauces. I only really like the super expensive ones and even Raos pales in comparison.

One can of san marzano tomatoes
4 tbsp of butter
Cut an onion in half and throw it in
Boil, then reduce and cook for 45 min

Remove onion, blend! So good.

Yes, that is Marcella Hazan's (Northern Italian) recipe.

[Anonymous]

Anybody ever make pho broth at home? How did that turn out?

[Anonymous]

Homemade pasta is my main one. No point. Too much work.

I love to bake but quite often I'd rather spend the 5-8 at a good bakery for a crusty loaf of fabulous bread than make my own. I do find the cake comments intriguing, though. It really depends on what kind of cakes people are talking about.

[Anonymous]

Worth it - Mac and cheese, pie crust, cookies, chicken wings, pico de Gallo, guac

Not worth it - brownies, cakes, tomato sauce, cheese, so many other things...

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Worth it: English muffins, roasting your own nuts (easy to control salt), pitas, whipped cream, cold brew, pie crust, pesto, salad dressings

Not worth it: hummus (have not mastered this one, maybe with more tries it would be?) peanut butter (not much cost savings and my homemade tastes the same as store bought fresh ground),

Are you using dried garbanzo beans? Maybe you are using the wrong or not enough tahini paste?

DP but I have never succeeded in making hummus as smooth as store bought and I’ve done every imaginable thing to get the garbanzo beans softer.

https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/

I have only ever made it with canned beans, but it is very smooth.

To ensure smoothness, try removing the skin from the canned beans. Yes, it's annoying but it makes a difference.

[Anonymous]

Anonymous wrote:

Anonymous wrote:All of you need to start making this 3 ingredient pasta sauce. Life changing and so easy. I lived in Italy for a decade and I am picky about jarred sauces. I only really like the super expensive ones and even Raos pales in comparison.

One can of san marzano tomatoes
4 tbsp of butter
Cut an onion in half and throw it in
Boil, then reduce and cook for 45 min

Remove onion, blend! So good.

Yes, that is Marcella Hazan's (Northern Italian) recipe.

Yes, I've tried this one and it was just OK. Nothing special. I like Rao's more.

[Anonymous]

Must-do, i.e low effort: Ghee, yogurt, rice (I can't believe people would buy pre-cooked rice!), whipped cream, beans from dried rather than canned
Worth the effort: tarts, cookies and brownies, ice cream, buttercream cakes, caramel sauce, jams, pickles, pizza
Not worth the effort: sourdough bread, croissants, puff pastry (other than the fact that it's hard to find all-butter puff pastry in stores)

[Anonymous]

Anonymous wrote:Anybody ever make pho broth at home? How did that turn out?

Beautifully.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Anybody ever make pho broth at home? How did that turn out?

Beautifully.

Tell me

[Anonymous]

Not worth it: gravy, pie crust, brownies

Worth it: bread (just figured out how to do it well during quarantine), chocolate chip cookies, ice cream, pizza

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Anybody ever make pho broth at home? How did that turn out?

Beautifully.

Tell me

Google Andrea Nguyen’s recipe and follow it to the letter.

[Anonymous]

My tiny weird looking husband cannot cook! He only makes farts from scratch!

[Anonymous]

Anonymous wrote:My tiny weird looking husband cannot cook! He only makes farts from scratch!

Recipe please.