For a hobby if you’re into that kind of thing, yes, making bread at home can be fun and easy.
For cost effective, not even close. Homemade bread cost 2 - 3 times store bought if you factor in all the time, tools, equipments, electricity, and materials needed.
My wife loves baking. The upfront cost for all the equipments and tools are thousands of dollars (including a very nice oven). After that, the cost of material has never break even compared to store bought because we always use higher quality stuffs. Also bakery bought their supplies in bulk so it’s even cheaper.
I’m buying my baking stuff from a b2b shop, and pretty much in bulk
I never count time because it doesn’t make any sense, I have a lot of time, 24h in total a day
In my case home made bread is around the same price with the cheapest bread in my area. And around 3 times cheaper than the bread from the bakeries
I’m also making cheese, so I never need milk and have a ton of whey (no matter how much bread I make, i’m still mostly using the whey for watering the plants)
I don’t know what country you live in, but thousandS of $ is probably a little bit too much
Our oven costs $100, it’s small and electric, but it does it’s things flawlessly
If I would have any land I would even just build one from bricks
Looking at this reminds me of menudo or pozole. 🤤 when I was a kid, I would squeeze the lime into my soup then rub the remaining lime on my tortilla and go to town. Absolutely mouth-watering.
Chicken tortilla soup with a healthy dose of lime! My local taco place does a soup special when it gets cold, and I’ve had this one enough that I wanted to try and recreate it. I usually skew more towards stews in chilly weather, but this soup’s on my short list next time I’m in the mood for something brothy.
I’ve done prime rib both ways and reverse sear (low cook temp, rest, 500 for 10 min to brown) resulted in a much less gray banding. My stepdad did 500*X min for years and it’s still good, you just get more uniformly cooked meat with reverse sear.
That’s the Kenji way. Dry brine reverse sear is how I do most meat these days. Smaller cuts get seared in a pan, roasts and prime rib get blasted under a preheated broiler as high as my oven will go. And yes, always use a thermometer.
Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.
I use metal, but make sure it’s slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don’t need much and excess falls away more readily than flour.
Wood or metal, it’s more about technique at the end of the day.
I had never seen tofu served like this until last week when I found a Korean recipe that looks like it’s probably similar. I was excited to try it for dinner in a few months when it’s warmer out. Yours looks really good!
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