Are These 8 Kitchen Staples Worth Making From Scratch?
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- Опубликовано: 4 июн 2024
- It's a question as old as time: homemade or store bought? In most cases, both are fine, but if you're looking to impress or even just pick up a new skill, sometimes it can be worth it to take that extra step. Today we're combing through 8 popular kitchen staples to see whether or not a couple extra bucks and some extra effort will truly make or break your dish. Let's get cooking 🤘 Adam
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Oat Milk
Ingredients:
- 1 Cup Rolled Oat
- 4 Cups Water
- 1 Digestive Enzyme Pill (~8,000 DU OF AMYLASE) per cup of oats
- 1 TSP Vanilla Extract
BARISTA EXPANSION PACK:
- 3 g or 1.5 TSP Soy Lecithin
- 1 g or 0.5 TSP Xanthan Gum
- 23 g or 1.75 TBSP Oil
- 1/8 TSP Baking Powder
Basic Salad Dressing (Vinaigrette)
Ingredients:
3 parts Fat (Oils, Animal Fats
1 parts Acid (Citrus Juice or Vinegar)
Dash of emulsifier - mustard,
Pinch of Sugar or Squeeze of Honey
Kosher Salt, to taste
Additional Flavors:
Black Pepper
Herbs
Spices
Basic Stock
INGREDIENTS:
Animal Bones (Chicken, Beef or Pork)
Aromatic Vegetables (carrots, celery, onion, garlic)
Aromatic Spices/Herbs (black peppercorns, thyme, bay leaf, parsely, etc.)
NO SALT
Cold Brew
Common ratio = 1 part coffee grounds : 8 parts cold water by weight
Quick Pickles
Ingredients:
1 part Vinegar
1 part Water
1-2 Tbsp Kosher Salt per cup of liquid
1 Tbsp Sugar per cup of liquid
Additional Flavors:
Herbs
Whole Spices
Garlic / Ginger
Basic No-Roast Salsa
Ingredients:
3 Tomatoes
½ Yellow Onion
1 Clove Garlic
1 Jalapenos, seeded or not
½ bunch Cilantro
Juice of a Lime
Kosher Salt, to taste
Additional Flavors:
Canned Chipoltes in adobo
Avocado for creaminess
Spices (cumin, coriander, chili powder, oregano, garlic or onion powder, Paprika, etc.)
Tips:
Roast your vegetables for a deeper flavor.
Creme Fraiche
Ingredients:
1 cup Heavy Cream
2 Tbsp Buttermilk
The first day, stir the cream and buttermilk together. Allow it to sit at room temperature in a sealed container for 1 day.
The second day, stir the creme fraiche and allow it to sit for one more day.
The third day, transfer the creme fraiche to the fridge and use as needed.
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TIMESTAMPS…
(0:00) Intro
(0:37) Pickles
(4:48) Stock
(10:28) Salad Dressing
(13:38) Salsa
(17:28) Tortillas
(19:06) Cold Brew
(21:43) Oat Milk
(26:24) Creme Fraiche
(28:57) Final Thoughts
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#FromScratch #Homemade #Recipe #Budget #Easy #OatMilk #ColdBrew #Food #Cooking #AdamWitt
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description. 
Хобби
This should be a series. I dig the thumb
MATTTTTTTT! Whaterp.
I tried all kinds of homemade milks and the oats were the weirdest. That level of slime that is makes it hard to overcome. Ultimately - I find cashew milk the easiest and the best. 1 cup of Terrasoul raw cashews and about 5 cups of water with a pinch a salt. Super creamy and tasty. No straining necessary (with a vitamix).
please make this a series! would love to see store bought spices vs. homemade (garlic and onion powder)
I live two blocks away from a Mexican grocery store that makes their own tortillas in house. I go pick some up and they're still warm when I get home. Fresh tortillas made by a professional tortilla maker are life changing.
I love this video, it's so relatable and unpretentious the way you give pros and cons for both from scratch and store bought stuff. Love it!!
:) ty
The dill pickled cucumbers needed something like bay or grape leaves to help retain the crunch. (Oat milk)The more man-made chemicals you add to foods the further away from healthy you get.Thank you for the creme fraiche recipe
1/8 tsp of Pickle Crisp (sodium chloride) in each jar will help keep the pickles crisp.
LOL thanks for the brutal honesty. Oatmilk is such a pain in the ass to make and def not work making. Idk why so many youtubers suggest diy when the store is 10x easier and better
Just my perspective, i use prolly 4L of it per week. It takes me cents to make a batch for less than a dollar than to buy boxes, and imo, mine taste better as i can tailor the flavor profile to what i'm using it for. A bag of oats would last me longer than a case of oatmilk.
Another thing about making stock, if you make it yourself it’s a lot easier to control the salt content! The rotisserie chicken will have some residual salt,but it’ll be less salty than most boxed stocks and then you can talk to taste for whatever you’re using it for.
Hey man - there's a third way to make pickles - fermentation. Knowledge dropped.
I was born and raised in Chicago and am part Mexican American. Even Mexicans buy El Milagro. They make the freshest mass market tortillas. However I moved to Peoria, IL about 7 years ago for a job. Even though it’s only like 5 hours away it’s devoid of decent tortillas. So now I’ve been forced to make my own.
Now that you've got creme fraiche, there's only a bit more work to make fermented butter. Blend it until the fat separates, strain it, wash it in ice water, press it to get all the water out, then if you so choose you can salt it or add other flavours. It's really fricking good, especially on some crusty sourdough bread with a hearty soup.
I make it often!
I make cold brew weekly with the nut bag method I picked up from your cold brew video.
A standard grocery store size bag of beans, course ground at the store, into the bag, into a gallon pitcher, filled with just under 3L of h20, sit for 24-36 hours. I pour it off into a couple of liter beer growlers to drink on all week.
Even when I use mid coffee grounds it’s still waaaaayyy better than that plastic bottle stuff. Always. Definitely worth it.
Grind at home. The store grinders pick up flavors from every coffee ground in it and rarely get cleaned.
Awesome! Nut bags work great too. Did that for years. This container thing is just a little less of a mess, smaller footprint, and overall easier to clean.
@@AdamWitt Cleaner maybe... but so much fun to ask the Mrs. where she's hidden my nut bag once a week... 😂
I use a slow cooker to make my stocks. set it and forget it. no babysitting the pot.
Good selection of stuff to make homemade! My wife and I usually make our own stock. Occasionally we'll do pickles, but we don't really do any of the others.I think the one you missed is refried beans. Cooking pinto beans with some bacon fat, salt, pepper, cumin, and a couple cloves of garlic in a small crock pot for 6-8 hours yields some great results. So much more flavor than the canned stuff and it's pretty much the same cost.
Almond milk is hilariously easier to make and both still taste better homemade than store bought.
Absolutely agree with this comment!
Great video! As per usual. Completely agree with the Oatmilk Swift comment... 💋
Supermarket roast chook in Australia is called a bachelors handbag
I love how honest you are.
Well dome and so informative. I'm really trying to do as much "from scrarch" as i can. Thank you!
Good content. Good delivery. Good.
I've started making stock/broth recently. I was storing leftover veg trimmings in a fridge bag but rarely did they end up in a product. Why did I never think to have a freezer bag!? Cheers for that easy tip
I do the buttermilk thing too. And the best part is, that once you make one batch, you can use your old crème fraîche (instead of buttermilk) for the next batch. ‘Cause really, who buys buttermilk that often? It only has like 2-3 uses lol
I found you by accident. You're so entertaining and knowledgeable. Thank you.
How cool that you also live in Chicago! If you're ever in the far north near the lake, check out the Devon Market. You can find almost everything there from any cuisine, and it's pretty cheap, and very cheap compared to Whole Foods. Also, if you get more than $150 of groceries, you get a free Lyft home.
I got a small, relatively expensive bottle of kefir a couple of years ago and added about half a cup to a gallon of much less expensive milk, shook it up, and left it on the counter. In two days I had a gallon of kefir. It kept fermenting in the fridge after that, and when I got down to the bottom of the jug, I just added another gallon of milk, left it out a couple of days at room temperature and hey presto, another gallon of kefir! It's a big money-saver and it never goes bad. This jug of kefir was created in February 2022 and it's the same as when I got the original small bottle. Oh, and it doesn't matter if you use whole or skim milk. They're both equally thick and taste exactly the same.
Kefir is the perfect beginner dairy ferment! Not that it is just for beginners, but you highlighted how simple it is to get good results.
I do the freezer trick (of keeping odds and ends) all the time. It would be even better if they sold something like that in grocery stores ‘cause it takes a while to accumulate enough for a stock.
Grocery stores in my area sell "soup greens" which vary by store or by day but are basically stock veg in a bundle.
the stock part is the reason I got a couple of scraps bags in my freezer, not only veggies but also bones cooked and raw. I also buy shrimps with the shell on so I can save the shells and do shrimp stock.
What special equipment do you need for canning pickles? It's a Mason jar & a pot of boiling water. Pressure canning is a different story
homemade tortillas are always 100% better homemade, flour and corn. even if it doesnt save time or money, the flavor is SOOO worth it
Okay, I usually buy salsa and in Summer, when I grow tomatoes and jalapenos, I make my own and can it. But I cannot find that La Preferida salsa anywhere, Amazon has it but it's $13.66 per jar. So, yeah, cheaper to make it yourself in this instance 😄 Homemade tortillas are far superior to store brand but I am often too lazy to make them. In my defense, I'm 61 and I'm tired 😁
This channel is what Joshua Weissman’s used to be… Great work Adam! 🔥
Well done, great ideas!!!
Robust Italian dressing from the grocery store is the greatest marinade and sauce additive ever.
But in general I make ALL my own dressings and marinades. Almost always the better option.
Great vid. Thanks
This was so good. Some of these I have been doing for years. I will now try to make that creme fraiche. Thank you for posting.
the face when shaking the dressing omg lol
I make my stock in the Instant Pot. Very easy! I like to make quick pickles, sometimes even just heating up the brine from a jar of store bought and adding cucumbers. I make my own salad dressings often because I try to not eat canola/corn/soy oil. It’s really not hard, or too time consuming to make these things. I have tried making tortillas, but struggled for some reason.
Hello Adam, I enjoy your content very much. I've been cooking since I was 12 which is 59 years now. The 'box' flavor you mention (Julia Child called it the 'canned' flavor) can be gotten rid of with 15 minutes of simmering on the stove. I've had my bag of trimmings in the freezer since the 60s and constantly make stocks with it. the chinese make stock with EVERYTHING, chicken beef pork lanb AND fish (seafood) to make their 'superstock'. I use that for asian recipes and the individual stocks for 'western cooking'
you can boil down any stock to make homemade concentrates which saves precious freezer space (I put it in ice cube trays)
Whenever I get a store bought product say Mexican salsa. I like to jazz it up with half fresh ingredients.
Make new creme fraiche with the previous creme fraiche and some new cream. it self perpetuates like buttermilk, which is also as easy to make as yoghurt.
All the best Jim Oaxaca Retired....
I love his content and the way he presents it.
Started following you since the sourdough bread episode and yet I have not been disappointed with your content, really refreshing! Keep up the great work, hope 1 mil sub is in near future!
Oh snap! It's been a while. Thanks for supporting man.
Literally LOL’d at the Swifties joke. It’s SO true 😂
InstantPot for stock! 2 an half hrs, no babysitting the pot, fantastic easy way to make stock and you're able to make multiple batches in one day.
Gracias ❤
Speaking of Buttermilk, thoughts on home made lacto fermentation? I know store bought Cultured Buttermilk is wildly different than what you get when you make your own buttah, but that could be a whole ass video in itself. Butter, Cultured Buttermilk, Sauerkraut, Mayonnaise, the whole shebang.
Could be fun, I usually have at least 1 fermentation project going somewhere in my kitchen.
Not a Swiftie, but as a vegan I was going to come after you for the oat milk comment 🤣🤣🤣
good video thanks 🌟💚
this was my first video of yours and it has already inspired me to make my own pickles lol. will keep watching! subbed
Honestly, I wasn’t expecting you to use canola oil. Never the less, great video Adam!
I'm fortunate to be in Detroit-Metro where there are alot of melding cultures. However, it doesn't translate well to the generic grocery store as far as ingredients go.
Awesome content 😊
Your channel is highly underrated! Really enjoy your approach and methods. You will blow up soon
For anyone wanting to make cold brew, you can also use a French press. It does the same thing, but slightly more versatile in uses and cheaper.
Adam- thanks for the Creme Fraiche recipe. I have a lot of recipes that call for it as an ingredient but only in small amounts, & as you said, store-bought Creme Fraiche is very expensive so I never make those recipes. Now I can, Whoo Hoo. Thanks again.
CREME FREEEEESHHH
Half sours are fermented halfway to sour, salt brined (lacto fermented), no vinegar. Kosher style are fermented. H'ever, fermented or vinegar, brined, pickles are definitely worth making at home. Also 100% worth making at home is mayo via the immersion blender method.
The whole cold brew process - filter, jars, time, love & devotion - just set me off.
I just grind & brew a full pot of coffee (hot), and chill what I don’t drink right then. 🤷🏼♂️ 😄
Pickled red onions are the shiz. I eat way more of them than I should and its all because of Mezeh and then realizing how easy it was to make my own.
Wow I didn’t even realize creme fraiche is that much different from sour cream. I live in Europe (Finland) and here creme fraiche is probably as cheap as sour cream is for you and I’ve always used the store-bought stuff because it’s cheap.
Europe, baby.
I always make my salad dressing. I've never thought of adding bacon fat. Hmmm!
What blender is that one you used please Adam, I like the idea of the pusher in the lid.
shwing: amzn.to/3TPOklM
Thanks Adam
Because I cook on propane and propane is expensive, I use an electric roaster to cook my stock. I can run it all day without running my tank dry.
My friend gave me some very nice Kohlrabi that was overflow from the farm her mom works on. Didn't Have time to prepare 8 Kohlrabis. No way in hell i'd let them go to waste. So? Pickled them with this same method. Kohlrabi makes a a fantastic pickle!! So when Addy Daddy says you can do it with almost any veggie, he ain't lyin'. Give pickled Kohlrabi a go! It rules.
So then with cultured butter you can sub 2 percent milk with a splash of vinegar and it still turn out correct?
I make a lot of stock just to prevent waste. I have never bought anything just for stock
Can you recommend a coffee grinder that isn't too expensive but is also adjustable?
Half sour pickles are lacto fermented not vinegar. It's totally different.
This deserves to be a series, however there is no such thing as oat milk!
Isn't dough conditioner amalayse, or the something close enough you could have used instead of the digestive enzyme? Lovin' the vids home slice!
Or just hit up a homebrew shop. Amylase is used in all grain brewing to convert starches to sugar for fermentation.
My wife threw out my frozen prawn heads I was pissed
danggg
You forgot the 3rd way of making pickles... Lacto-Fermentation.
Quick(le) question: quick pickles - can the brine be reused? Or is it waste once the snacks have been snacked?
I reuse mine from time to time, specifically when the veg is special (like ramps)
@@AdamWitt Good to know. I'll have to see if I can find ramps here. I've always wanted to try those.
Creme fraiche in shrimp scampi?
sure, just to thicken and creamify it up a bit.
Were you paying homage to Steve the Bartender when you mixed the salad dressing.
No idea who that is, but he seems like a nice fella.
I've been curious; why skin the scum from the top of a stock? Is it anesthetic or more?
I live in a primarily mexican populated neighborhood and my local store makes their own salsa and tortillas fresh every day so, for me, it's never worth even considering trying to make them myself. Gobbless.
do you get your eyebrows threaded? they are amazing
LOL, negative.
Stock from the store sucks after you've made your own. And if you're going to go to the trouble of making your own stock, just buy the bones and the vegetables. I've used frozen leftover vegetables and meat cuts and bones and the freezer just kills the flavor. I'm sure it's as good as the store bought, but stock is one thing you can really make far better than store bought with minimal effort. It takes long to make it, but you're not physically doing much that entire time. And of course then you can go the next step and make demiglace...
True Jewish half sours, new pickles and full sours are made with Kirby cucumbers.
🤘🏻😎🤘🏻
FACT: Buttermilk is delicious in a glass filled with warm cornbread.
what about rice milk
Hate me, but its a fact.
Cold brew is how cafes actually make use of stale coffee beans.
Make em yourself with cheap bags of coffee for big savings and mix em with orange juice for a morning kick!
Also, try toasting the oat before making oat milk (or oat water) and then reheating the liquid so the starches puff up a bit. Just a bit, dont have to boil or it turns into thick sludge. You can also reduce amount (i usually use 120g oats pre-toast per litre of water)
Channel name idea - Cooking Witt Adam 🤔
Ayyyyyy
I think that the biggest issue any home cook runs into when attempting to tackle this inevitable hurdle is hold time.
“How long will this last in the fridge?”
As much as I’d love to see this series continue (and I really would) I fear we would sooner rather than later run into those super esoteric staples that have a 72 hour hold time. Ain’t nobody realistically about to make that.
Idea for episode 2 of this how about drink staples like preserved lemons 🍋 or simple syrup?
0:52
You can make chicken stock in 4 hours with an instant pot. I will never make it in a pot anymore.
Can I send you my instant pot stock recipe? It's even easier, I think
SOUNDS LIKE A curse woord Aww OATMILK mother oatmilk Holy oatmilk what the oat milk
Why did you take off the entire top of the cold brewer? Just unscrew the infuser.
I clean it every time i use it.
2:59 please listen to his advice re: coke jars- I have myself second degree burns on my hand, torso and leg because I put oil that hadn’t cooled enough into a “normal” glass jar!- not fun!
0/10 would NOT recommend!😩🤷♀️
I don't like oat "milk" I prefer soy or almond drink and when I lived with my mom and step-dad. They had a special machine to make really good soy or almond beverage. My roommate got me silk vanilla flavor last week instead of unsweetened original and I swear that beverage tasted like really high quality vanilla bean ice cream *swoon*
That oat milk recipe made me laugh... You said it had a minty after-taste? Odd. Maybe next time read each ingredient before adding it your cart and edventually consume it.
You forgot to write “punch here” at 12:12. You need to fire your editor 😂
LOL. I'll give him a hug on your behalf.
Buying raw flour tortillas taste amazing. Precooked tortillas taste like dogshit.
You're comparing stock with broth. Obviously stock is going to win.
The second ingredient on the back of the Kettle and Fire box is "chicken bones". The only reason they call it "bone broth" is for marketing purposes.
@@AdamWitt Thank you for responding. I have never seen that brand in any store. We can't get everything here in BFE.
The background music is beyond annoying.
I didn't notice it until I read this comment. 😂
I like the music
Agreed. I think less precussions would help with dialogue.
Was there a time in your past when you feel like music hurt you?
Why do RUclipsrs's feel the need to talk so fast?
Not sure that's a RUclipsr as much as that is a me thing, dude.
Fire your editor.
NOPEOATMILK