cinnamon rolls
this post was submitted on 25 Dec 2023
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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
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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.
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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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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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.
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.
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.