Homemade ice cream is worth it if you have the equipment for it, by which I mostly mean the actual churning machine. All the custard and stuff is a lot fiddlier if you don't have a stand mixer or a family member to mix for you, but it's still doable.
I like occasionally making some really weird stuff, tends to be very hit or miss. Totally wouldn't do it if I didn't have an ice cream machine though. I've done it fully by hand before. Never again.
Ice cream snob here, I can make better stuff at home than at any grocery store, but I can’t top a good gelateria if you’re lucky enough to have one nearby. If I didn’t have access to a good local spot I’d still make it.
I grew up on a farm and we used to make homemade butter. I’ve lived off the farm for more than 20 years and I have not made butter since I left. The minor difference in cost is simply not worth the effort.
Agreed. I'll gladly spend the extra buck for kerrygold. Not quite as good as homemade with high quality cream, but more than close enough (and cheaper depending on just how high quality were talking with the cream).
Huh. I am the exact opposite, for a small amount I usually don’t want to drag out the mixer, so put metal bowl, whisk, and carton of cream in the freezer for a few minutes then whip some cream. It is a workout but somehow seems easier than mixer. Almost always whip cream by hand.
This is the only reason I will occasionally make butter. To make it from creme fraiche cultured with buttermilk. More flavor.
Ice cream I sometimes make by freezing a mix that includes some booze as antifreeze, then once completely frozen, cut into chunks and whir it in the food processor. Then back into the freezer. That stays pretty nice, is lovely. Started this because one of my (grown) kids is vegan and it works with coconut milk as the cream.
I disagree on this one, corn tortillas are really simple if you have a press. The dough is literally just mix masa and water. And to cook them, you just put it on a hot surface for 30 seconds. Meanwhile corn tortillas from the store are always so dry and tasteless, they’re rarely worth buying
I agree a lot of commercial corn tortillas are not good. I particularly don’t like the fake-soft ones that have dough conditioners and preservatives for no reason. But with as much cooking as I do, I can’t bring myself to make tortillas when I make masa - I always end up doing pupusas, arepas or tamales. My main use of corn tortillas is enchiladas casserole style so homemade ones are kind of pointless since they 75% disintegrate.
Yup I can’t find anything in the stores that compares and I don’t mind making them. Really only do this in the summer when there’s some garden ingredients though, with a ground meat or bean sauce for protein.
You do you, but those are not difficult to make IMHO. I make a ton of batter and keep it in a squeeze bottle so I can easily make my kid pancakes in the morning
For me it’s macarons and most baked goods
I still make lasagna from scratch but that’s because I have to use gluten free pasta. All the pre made versions are awful
Significantly? One is thick and fluffy due to a couple of extra ingredients and one is thin and light. They’re basically the same thing base ingredients, prep and cooking method wise.
Macarons are one I picked up a few years back. I’d be damned if I’m paying almost $3 for a cookie after my niece asked for some at the store. I went home, compared recipes and had a few dozen in front of her that night. They’re time consuming, but much of the time is waiting for them to set, which is perfect for my ADHD ass cause I just forget about them for 30 mins to a couple hours. It’s a skill that has definitely paid off, and I love giving them to everyone who has never tried one because of the price.
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