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What's a food you love, that isn't worth making from scratch? (lemmy.world)

submitted 10 months ago by ericbomb@lemmy.world to c/asklemmy@lemmy.world

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For me, crepes ain't worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

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[-] MrCrankyBastard@lemmy.world 8 points 10 months ago

There's a lot, most of which I make anyway for sake of cost/volume ratios, but in no particular order...

Tomato paste (love to use, can't be arsed to make my own), sriracha (like it but don't use enough for the amount I make), waffles (don't crave them nearly as much as I used to), scotch eggs (love 'em, hate making 'em), pickled asparagus (which really sucks because they're so good), lotus root chips (maybe if I had a fry daddy, air fried just doesn't do it), chicarrones (lots off local places make 'em fresh and cheap), horchata (same), meat pies (there's a local Brit shop that sells 'em), falafel (lots of local vendors), jalebi (way too much work)...

[-] Surp@lemmy.world 8 points 10 months ago

Cereal!

[-] BrianTheeBiscuiteer@lemmy.world 7 points 10 months ago

Never made any before but broth doesn't seem worth it unless you make a big batch, even then I don't have the room for a big ass pot or a gallon of broth in my fridge/freezer.

[-] linearchaos@lemmy.world 7 points 10 months ago

It's not hard, or overly time consuming, assuming you're making it from scraps you've already cooked.

If you're setting out to make it from scratch, it's expensive and a waste of time/fuel.

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[-] Zedd00@lemmy.dbzer0.com 6 points 10 months ago

There are a couple of things that make this easier :

throw your trimmings from vegetables into freezer bags. Then freeze them until you have a day to make broth. Onion peels color broth, so don't forget to save those.
concentrate the broth. Once you have the flavor you like, strain out the chunks and put it back on a simmer until there's 1/4 to 1/2 the volume.
pour the concentrated broth into muffin tins and freeze. Pop them out and throw them in a freezer bag. You now have individually portioned condensed broth that you can throw in whatever you're cooking.

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[-] cole@lemdro.id 7 points 10 months ago

cinnamon rolls

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[-] charlytune@mander.xyz 6 points 10 months ago

Stuffed vine leaves. I made them once for a gathering I had and they took me about 3 hours in all. Everyone loved them but for the time they took me, and how much of a pain in the arse they were to make, it wasn't worth it. The ready made ones in tins are just fine.

[-] cashews_best_nut@lemmy.world 6 points 10 months ago

Anything with a lot of Indian spices. I just buy the paste in jars.

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[-] Crozekiel@lemmy.zip 6 points 10 months ago

Honestly, brownies. From scratch versus box I hardly notice a difference and in some instances the box was better... And the box is a lot less work.

[-] conciselyverbose@kbin.social 5 points 10 months ago

If it's not from scratch it's not good.

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[-] art@lemmy.world 5 points 10 months ago

French fries. When I make them at home they suck.

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[-] JWBananas@startrek.website 5 points 10 months ago

I challenge you to do it this week.

https://youtu.be/wnga8dGIdZ0?si=lL7yIyK63ssY2gym

https://www.pbssocal.org/food-discovery/food/weekend-recipe-crepes-with-sugar-and-lemon

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[-] oxjox@lemmy.ml 5 points 10 months ago

Brunch. I'm too hungover to be cooking anything.

Definitely lots of food out there I'm not cooking from scratch but any "food I love" is probably something I'm cooking from scratch to begin with.

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this post was submitted on 25 Dec 2023

215 points (100.0% liked)

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