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"I've noticed a lot of restaurants charging $5 for plain white rice around me. You can make five times that quantity for $5."
"Congratulations! Now you can make cinnamon rolls, fry bread, pretzels, hamburger buns, doughnuts, and so many other things. Learning to make yeast dough will make your life better forever.
Also? You can use bread flour in some cookie recipes, and they actually come out better. Google can give you a better breakdown than I can."
"If you go with dried chickpeas, you can definitely bring the quantity down. I like to cook 1 cup dried, use what I want, and freeze the rest of the chickpeas on a baking sheet in a single layer. Container them up and use for hummus. Bonus points 'cause you usually need to add less ice water to smooth it."
"My recommendation is get the frozen Tyson chicken wings from Sam’s club (it’s a 20-pound bag for $25). Totally worth it."
"Google Crock Pot, Instant Pot, or stovetop yogurt. I've found Stonyfield yogurt makes a great starter.
Once you've made your yogurt, line a colander with paper towels. Place the colander on a clean sink or in a bigger bowl. Dump the yogurt in the paper towel lined colander, let strain for an hour or so, and the whey will drip out the sides and bottom.
You may want to stir it occasionally as the center will be more liquid, and the sides will get thicker. Leave it straining until you get the consistency you want. You can get it to the consistency of a soft goat cheese of you strain it long enough. If you strain it in a bowl in the fridge, the flavor will stay the same. If you strain it unrefrigerated, the flavor will get a bit tarter.
True Greek yogurt is just yogurt that has been strained so that some of the whey is removed, giving it a thicker texture and higher protein content."
"I've noticed a lot of Chinese restaurants charging $5 for plain white rice around me. You can make five times the quantity of that for $5."
"I’ve been making this recipe for 10+ years!
"We stopped ordering steaks when we go out to eat because we make them better at home, and it's cheaper! Although, that took some time to learn. I usually order something that is not easy to make or takes a long time, like salmon burgers (they are easy to make but take lots of steps)."
I, too, love making my own salad dressing, and to think, it all started for me after a fellow BuzzFeeder tried making Olivia Wilde's special salad dressing way back in the days of the Don't Worry Darling drama. I miss the drama, but I still make the dressing.
"This reminds me to reach out and seek new water kefir grains. I loved it when I was making it all the time."
"Any drinks really. We got into making cocktails at home during lockdowns, and I can hardly stand going to a bar anymore. Why pay $15 for a 'margarita' that’s bottom-shelf tequila and some canned high fructose corn syrup mix, when you can make a delicious one from scratch for, like, $3."
"If you eat beef or chicken, save the bones in the freezer. Once you have enough to fill up a crock pot, toss them in with some vinegar and a little salt. Let it go between 12–24 hours and then strain through cheese cloth. Now you've got bone broth.
Put that in the fridge and let the fat solidify. Use a butter knife to pull the fat off the top. That's the tallow. You'll want to add water, heat, strain again, cool again, discard the water, and gently scrape anything discolored (I usually immediately put that stuff on toast, lol). Now you've got clean tallow to cook with, and it is incredible."
"I was shocked at how easy it is to make mayonnaise with an immersion blender (aka a 'stick' blender)."