Cooking
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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
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Ha, my kids thought this until just a couple years ago, as they approached college age. I did always use a mix for convenience, so they were hella surprised when I made it “from scratch “
For me, it’s not just the convenience of having the dry ingredients already proportioned to save me a little time, but that I don’t consistently have the basic ingredients. It’s easier to buy a box of pancake mix, than flour plus baking soda plus whatever else is in there
For me the missing ingredient is always milk. But we have heavy cream for coffee so I can dilute that down. I'm starting to keep a pint bottle of ultra pasteurized milk in the fridge for occasions when I need milk. As long as those are sealed they keep for a very long time.
I get the shelf-stable boxes of milk from the baking aisle. They're smaller and last longer, and so much more convenient than buying fresh if you don't use it all the time. I've always got milk on hand without worrying about it going bad.
We don't have those. I wish we did.