Pastelles. Find some grandma who makes them by the thousand. Don't buy Goya, they won't be as good.
this post was submitted on 25 Dec 2023
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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)...
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.
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.
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.