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

[Anonymous]

Anonymous wrote:I actually find beans worth it. I make a great white beans soup/stew with smoked pork. Canned beans taste like crap compared to home made. Now, re fried beans are fine from can, imo. I don't like them much anyway..

Dried beans are easier and cheaper. The only canned beans we buy are refried - we haven't figured out how to make a tasty vegetarian version.

[Anonymous]

I make most things from scratch, but brownies and white cake is always better from a box.

[Anonymous]

Rao’s is better than any marinara I have had that is homemade.

[Anonymous]

Anonymous wrote:I actually find beans worth it. I make a great white beans soup/stew with smoked pork. Canned beans taste like crap compared to home made. Now, re fried beans are fine from can, imo. I don't like them much anyway..

I also hate canned beans!

[Anonymous]

Baby milk. Formula is easier than making it yourself.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Once you have a rice cooker, rice from scratch is definitely worth it.

How else would you make rice, other than from scratch?

I never made any weird rice...but frozen rice bowls from TJ are all the rage on dcum. I thought it was some kind of rice and veggies and meat bowl, but was told it is plain frozen rice.

NP here. OMG, this is insanely wasteful from an excess plastic perspective. I agree that once or twice I've wanted to make rice, but decided too late before dinner...but don't they have minute rice? Reheating frozen rice has to be about time and not ease, right?

[Anonymous]

Anonymous wrote:Baby milk. Formula is easier than making it yourself.

Ok, this made me laugh

[Anonymous]

I make jam a few times a year, and it’s totally worth it. It takes me 2-3 hours to make twenty jars of jam. I do strawberry, grape, peach, and raspberry. I then have delicious homemade jam all year, and I put little labels on them and give them away with a couple of loaves of fresh bread as a hostess gift or without the bread if I need something in a pinch for a bake sale.

[Anonymous]

Anonymous wrote:I make jam a few times a year, and it’s totally worth it. It takes me 2-3 hours to make twenty jars of jam. I do strawberry, grape, peach, and raspberry. I then have delicious homemade jam all year, and I put little labels on them and give them away with a couple of loaves of fresh bread as a hostess gift or without the bread if I need something in a pinch for a bake sale.

Oh, that's cute. I don't know if I have the patience for making jam, but I do with you were my friend coming over for dinner some time

[Anonymous]

Everything tastes better made from scratch and at home because I am an excellent & efficient cook and I am well versed in many different cuisines. Yogurt comes in the category of worth it from scratch because it is so very easy.

Not worth it because you can doctor the store bought stuff with other ingredients and it comes out pretty great or eat it as is.
1) Pasta
2) 5 minute couscous
3) Pasta sauce
4) Thai curry paste
5) Bakery birthday cake, icecreams
6) Cake mix, brownie mix, condensed milk, Sriracha, Ketchup,
7) Tiramisu, Rasmalai, Gulab Jamun, Bakery Birthday Cake. Ben and Jerry's icecreams.
8) Funnel cake.
9) Tomato puree, paste.
10) Canned jackfruit, baby corn, kidney beans and chickpeas, condensed milk (for desserts).
11) MDH spice blends, GITS instant everything.
12) Coolwhip.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Baby milk. Formula is easier than making it yourself.

Ok, this made me laugh

I was going to say it is better and easier when made from scratch yourself. But I also know that good quality of food is basically a rich person's construct - because they have the money, eduction, resources and time to make it happen. No biggie - a baby who has only had formula does not know any different.

[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!

I cook my rice in my microwave. Perfect basmati rice all the time, every day. I can cook it on the stovetop, rice cooker or pressure cooker too. I cannot imagine eating frozen rice. Mainly because of plastic, taste and waster of freezer space.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Once you have a rice cooker, rice from scratch is definitely worth it.

How else would you make rice, other than from scratch?

I buy packaged rice and toss it in the microwave. I cook almost nothing from scratch.

[Anonymous]

Anonymous wrote:

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!

I cook my rice in my microwave. Perfect basmati rice all the time, every day. I can cook it on the stovetop, rice cooker or pressure cooker too. I cannot imagine eating frozen rice. Mainly because of plastic, taste and waster of freezer space.

Can you please share how you make microwave basmati? Proportions, dish shape/size, and time?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Once you have a rice cooker, rice from scratch is definitely worth it.

How else would you make rice, other than from scratch?

I buy a container of rice for $2 at a Chinese restaurant It saves me 80 minutes of cooking time.