For mostly entertainment but some educational purposes, I'd love to see the opposite lol Like, "what a professional home cook doesn't cook - 5 things I buy at the store"
Mine would be 1. Ketchup & Mayo (homemade doesn’t add much benefit) 2. Panko Bread crumbs (just too much work) 3. Cheeses (most use cases dont’ benefit from homemade) 4. Tortilla’s & Egg Roll Wrappers etc (there are good quality brands out there already) 5. Pasta’s (it’s a lot of work, and some brands have exception quality)
@@dannygonzales8592 While I agree with most of your list, I will take exception to mayonnaise. It's incredible easy to make and so much better than store bought. Take a look at the plunger on your food processor. It's doubles as an oil cup and has a little hole on the bottom. That allows the oil to dribble out at the perfect rate for making mayonnaise. Put the eggs in the food processor, turn it on, pour the oil in the cup, a couple minute later... homemade mayonnaise.
Some people seem to misunderstand something here. He's just showing us, what HE never buys from the store again. And he inspired other home chefs to do the same. It's obvious that not everyone can do this - especially without the equipment/money/time. But the ones who already have the equipment or want to start cooking and stuff can be inspired by this video. I have neither the money nor the time to do any of this at home (the waffles maybe, if I'm motivated) and I live alone, so I don't have to feed a family. So I'll probably never do any of this. But that's not the point of the video. It's entertainment and he obviously loves what he's doing. Everyone can decide for themselves, if the cost, time and effort is worth it, or not.
I love that you’re very honest about whether it’s cheaper or not to make at home, especially with the price of groceries people assume it’s always cheaper than to buy it premade. Sometimes it comes down to cutting the crap in our food.
Yep, unless you are cooking for a large set of people(family), buying a mass produced food is usually cheaper. I cant tell you how much food I have to throw away when I cook for myself as a single household. The good thing about making stuff yourself is usually the quality.
I think an important cost factor here is the equipment used, some of which is extremely expensive and takes up a lot of cabinet space. You would need a healthy starting capital and lots of kitchen space to accomplish some of these recipes.
The ginger syrup could be added to plain old carbondated water from a soda stream if you don't want to ferment it or if you are alcohol free. Honestly I just buy a jug of grapefruit juice and add a dash to some carbonated water to get my soda fix.
Best investment I made was a seltzer bottle (with the CO2 cartridges). I did a price compare with SodaStream and the cost of the CO2 bottles (with proprietary valves preventing you from refilling them) made it far too expensive.
I got a bottle of "tasting vinegar" a while back and it changed my life. It's a type of ginger vinegar that's designed to taste good on its own or when mixed with water, I would try it if you like stuff like that
@@ptrinch I found a cheap adapter to the sodastream with a hose and happened to have a larger CO2 canister from a kegerator. It costs me the same amount to refill the kegerator cannister as it does to replace the cartridges and I get 6 times the amount of C02.
Best ice cream my husband and I ever had was at a date farm in central Australia. We stopped for lunch, and for dessert we got date and ginger ice cream. It was sooo good that when we got home from that vacation we bought an ice cream maker and made our own. It’s very simple, a good French vanilla custard base, very little sugar, and finely minced dates plus finely mince crystallized ginger mixed through it. Dee-lish!
Home made ice cream is incomparable. When my ice cream maker died I didn't buy another one. Ice cream is like crack for me. There's no having a sensible serve. If it's there I will eat it in larger portions than I should on consecutive days until it's gone.
@@samari1988 sorry, no recipe anymore. And ours wasn’t dairy free anyway. I suspect you could just Google for a dairy free vanilla ice cream recipe, something as close as possible to a vanilla custard base. The additions of finely chopped dates and crystallized ginger shouldn’t affect what recipe you use, and just reduce the sugar by whatever percentage you prefer. May take a couple tries to get the sugar quantity correct, but the mistakes will be nice to eat 😋.
If you don‘t peel the ginger, but put it with its skin and add it after boiling the sirup, you don‘thave to add storebought yeast. There is enough wild yeast on the ginger‘s skin
@@juliab285 another advantage in adding the Ginger with its skin on After the sirup has cooled down, are all the other microbiological cultures, like lactic acids, which aren‘t a part of storebought yeast, but are very healthy for your microbium
I love how helpful and honest he's always been. He isn't like others who lie and say the store bought versions are awful, but explains the costs and benefits of each option. Also loved seeing your brother in a video again!!
Also, in his price evaluation, he compares the homemade version with the basic version you get to from the store not to a premium product with comparable qualities.
I make a dry soup stock. Dehydrating alot of vegetables and then grind them together. Dried mushrooms are the key ingredient. I put it in everything as my secret ingredient. To make it a chicken stock I grind chicken biltong and add to the vegetable dry stock. Saves alot of space. And it helps to have solar power for the dehydrating.
If you can do this type of thing already and have the money consider a freeze dryer (couple thousand). I bet someone with your ingenuity as displayed by you suggestion would rock a freeze dryer.
I make stock from frozen veggie scraps and then turn it into bouillon. That way I can make meat stocks and skim the fat. Tons of flavor in both and getting dual uses out of the same process. idk how long the fat really stores for bc I've usually used it up quickly in the batch sizes I've made, but I'd imagine with some better methods it does pretty well in the fridge.
Excellent idea! My issue with homemade stock or broth is I never use it fast enough so it goes bad. But I like the idea of a dehydrated or a paste to add water to cuz that's what I use now
I won't make potstickers with handmade wrappers again...way too time consuming. But I've gotta say walking down the supermarket aisle with all the pickles, chutneys, canned beans, salsas, tomato sauce, ferments, frozen veggies, broth, etc. and thinking "I make all of these" is pretty freakin' satisfying. Now I want to make ginger beer!
Never again. I think it took me like 6 hours when I made pot stickers entirely from scratch. The wrapping is tedious, but I can nail a filling that the whole family will enjoy.
I enjoy the pleating process, but it is time consuming to do a decent amount of them even when you are quick. I like to buy the wrappers from the store, but that's because in my situation it's worth setting aside a few hours every couple months to make a bunch and freeze them. I didn't grow up with it, but I get why it's a family activity in many households. Much more efficient to do a ton of dumplings when everyone's pitching in.
Big note on the spinach that this only works if you're growing your own or getting it the day it was picked from a local farm. Otherwise, frozen spinach is one of the best nutritional deals in the store if you planned to cook it anyway. The main advantages to growing your own are better fresh spinach and choosing which seed varieties to start from. Some recent studies have found that the fresh spinach in the grocery store has less of its original nutritional value than the frozen spinach. The frozen stuff was processed immediately, while the fresh spinach has lost some of its beneficial nutrients on the way to and sitting on the shelf.
@@бронза.вафля.конус He's literally freezing his own spinach in the video. The quality of what comes out will be very similar, because it's done commercially with the same process -- blanch and freeze. I wouldn't serve it on its own as sauteed spinach, as the texture might be too mushy, though you might be surprised by the texture of some flash-frozen brands. But as soon as it's cooked as an ingredient in a dish, it's rarely distinguishable from fresh cooked. The spinach in the produce section is the same being frozen in the factory. The exception is baby spinach, which should mostly be reserved for raw uses, because it's a tender green.
Growing New Zealand spinach is absolutely worth it. It grows like crazy and you don't have to worry about bolting or soil quality. Because it doesn't lose taste if it flowers and it can grow well in any soil quality, although the better the soil, the more you'll get. If you have any garden at all: plant it in May and you can harvest all summer long. The more you harvest the wilder it starts to grow. It will spread like crazy and the winter will kill it off, so autumn would be a really good time to harvest everything and freeze it. And you'll have enough for next year. If you don't have a garden: grow it in 30x30cm or larger pot. If you have a balcony, keep it there, if you don't keep it in a light area indoors. The plant is also extremely neglectful. Like here in the Netherlands it was able to stand extremely heavy rain and a dry 35°C summer while I was forgetting to water it. And slugs also weren't a problem because it actually grows faster than slugs can eat it. Ofc adjust according to your climate and all. But I highly recommend to give this plant a try no matter if you live in a small apartment or a place with a garden.
The one thing I always make at home is bread. The prices are going absolutely bonkers to the point that bread that doesn't taste like cardboard is just a lot of wasted money. All you need is flour, water and yeast and you can make it in the oven. Cheaper, healthier, easier and just better.
@@RustyVaperGameplay that's good to know. For me, it's more so doing it than how easy it is. I know myself. I'm so good for doing all the research then buying all the ingredients or items needed for a thing and then never doing anything with it. 😭😩
@@nyquitacharles9146 Flat breads is how I got started with making bread. First just flour and water and kneading it and then frying it and it came out kinda like a naan. Now I do actual bread in the oven, not a bread maker.
@@RustyVaperGameplay oh I love naan. Especially for weekly pizza. But it can be expensive to buy, especially if I get tortillas and forget to make my lunches with them. I end up eating all the ingredients without the wrap. 🤣 So I might try the flat breads first
One snack for me I make at home for cheaper and is FAR better is soft pretzels! So easy to make. Ready in a couple hours and you can freeze them and reheat them in a flash. Nothing better than a warm, salty, and buttery pretzel!
Also worth mentioning. IF for SOME REASON you end up buying a grocery store rotisserie chicken, don't throw away the carcass and other bits!! Make stock from that, but the roasting is already done!!!
I get one Costco roast chicken a month and feed my Mom and I many times (in different ways like just slices with a side veg when it’s fresher, then chopping and adding chunks to a pasta dish, then finally making a chopped chicken salad type thing to use in sandwiches or on crackers, etc.) THEN I boil the carcass for a long time to make broth and then add a lot of veg and some potato or whatever I have, like cabbage, etc.) So basically one 5 dollar rotisserie chicken makes at LEAST 12 meals for the two of us in a month!
I just had to stop by to say that your home garden is beautiful. Thank you for leveling up my cooking game as I’ve been watching for since your green brother days.
They bank on that complacency. And soon, if not already, you will have no choice but to consume the chemicals in the foods at whatever price they set. Being that the American population is in a decline already with disease and death rates on the rise in every age group... we may already be at that point.
@@c.m.303 regardless of how many things you plan to implement, there are only 24 hours in a day and action economy is king. Go talk to your neighbor. Figure out ways you can support each other and the people around you. Share knowledge and resources. The best time to start was yesterday, second best time is today.
@@c.m.303 My dude, not everyone has the time or patience for this. And thats ok, stop trying to make people feel bad/ make them think you're better because you can be bothered.
@@ClassicTophatGaming Where do you get that I am saying I am better? I am just stating a fact, you can try to ignore it...but make sure you get your affairs in order. Some doctors online have announced studies that show if you live till old age you have an almost 100% chance of Alzheimer...which the Mayo Clinic just announced is a form of diabetes they call type 3. I don't think anyone can avoid all of it any more...and I am still stuck using grocery stores myself...but not by choice. It's just that the more you can avoid the better. If you're ok taking the drugs in the food then so be it...but don't try to pretend it isn't there and that it's not clearly affecting our health.
I used to make all my own granola, but got lazy ... well my job brought me home tired.. so there was that excuse... but I will NEVER forget the amazing Kitchen Aroma with the slow baked granola! Lovely reminder thank you!
Some of these things are just a matter of the rate you eat them. Like sure I could make my own granola, but realistically I eat granola like once a month or if I'm traveling and need a snack to hold me over. I bought some quaker oats to make oatmeal a year ago and still haven't opened the container once... I was thinking of adding it to my own bread which I DO make at home because the store bought stuff per pound spoils before I eat it all... so I make my own bread so it doesn't spoil as quickly. I'm geting a kitchen remodel done and then back to doing it! homemade donuts slap and aren't difficult at all. And Applesauce muffin. That was fantastic!
Congrats with the new chicks! Next move: Black Soldier flies. In the pupae stage, they eat both manure (from your chickens) as well as compost (from your garden) and turn it into amazing fertilizer. They're grown in totes and once they've fattened up on the manure and compost, they self-harvest by crawling out of the tote and falling into a container you've left them (a pail). An extremely high source of oil and protein for your chickens - or fish, if you ever decide to get into aquaculture. Lots of videos on how to set up the system. Your girls will thank you.
I eat a keto diet and I make my own granola. I use macadamias, pecans, sprouted almonds, brazil nuts, shredded almonds, sprouted pumpkin seeds, sunflower seeds, ground flax seed, hemp hearts, snd chia seeds-some butter and egg whites beat until frothy and bake in a low oven until brown. It is out of this world! I eat it with kefir that I make myself. I make my own mayonaise, bone broth and sometimes simple cheeses, keto tortillas and simple keto breads. I used to grow my own veggies, but I am 76 and handicapped so it is easier for me to buy frozen veggies now. I used to have property when I was younger and grew all my own veggies and had chickens like you. I love your videos! Keep up the good work!
@@austenhead5303 Sure, that's why it's the most sold drink in the world. Because it doesn't taste good. I'm not saying you have to like it but it's pretty clear a lot of people do (and tons of marketing, sure but if it tasted horrible no amount of marketing could fix it).
My favorite thing about your channel is how genuinely honest you are about the analysis. Most channels would go crazy and scream that it’s better in every single way including the cost. But you actually give an honest look when it doesn’t match up in one aspect versus the store bought
you should try doing ginger beer with a ginger bug instead of brewing yeast. Sandor Katz has a basic recipe in his book, but it is extremely simple, it is basically the soda equivalent of a sourdough starter... you mix grated ginger with water and suger and let it ferment at room temp for about 3 days or so (shorter in summer), until bubbles form, then you use this instead of the yeast in a very similar recipe to what you do here... I have also done it with turmeric instead of ginger, which make something similar to the traditional indonesian soda Temulawak Beruap
gotta try that! actually when my brother was in town we carbonated one with a tiny piece of sourdough starter instead of bakers yeast. Probably because my brother is a big Sandor fan!
Been following you since Brothers Green and this is some of my favorite content you’ve made. You are living my dream and I can’t wait to have all/most of these homemade items on hand in my kitchen too. Make this a series and stay awesome!
We go to Costco pretty often and get their $5 rotisserie chickens and eat off them for lunches/dinners throughout the week. Once we're done with it, I just toss the remainder in my instant pot with some roasted veggies, garlic, and whatever herbs I have that are on the way out. A few hours later I've got amazing chicken stock. It's probably the best $5 we spend each week.
I always get their bone in chicken thighs and do the same. Cut the bone out, save and then make stock. My freezer is full of bones and stock. Haven't bought chicken stock in YEARS!
I am definitely not a pro home-cook, but I definitely make make my own stock. My favorite home creation, however, is yogurt. Ridiculously expensive and laden with sugar at the store. At home, a couple of large containers (usually around $7 or $8 each at the store, cost me the price of a gallon of milk. Also, is the kombucha and kefir, which are super easy to make. Thanks for sharing with the world and letting me know that I'm not alone with my obsessive behaviors😊
Maybe I have this completely wrong but the math isn't mathing for me on the sugar content of the ice cream. The Van Leeuwen pistachio pint has 56 grams of sugar for the whole pint. (The 40 grams of added sugars are included in the total of 56 grams) His homemade pistachio ice cream has 1/2 cup of sugar for the pint which is 100 grams of sugar for the whole pint. That is almost double the amount of sugar than what is in the store bought version.
so really good point here, I hadn't actually crunched the numbers. Just to defend my ice cream - I said 1/2 cup but it looks like I added a little closer to 1/3 of a cup (I usually just do this by feel). I'm using the bigger ninja creami deluxe containers which is 1.5 pints vs the standard van leeuwen 1 pint. So the homemade is slightly under or even in sugar. It's funny because I haven't bought ice cream in so long and I remember Van Leeuwen being higher in sugar back in the day but good for them for having a solid ratios! let this be an ad for some NY ice cream!
I wonder how much sugar is left in the ginger beer after fermentation. There’s probably a formula online somewhere… you know what soda is amazing that I can’t get over the ingredients? Olipop. Insane that a soda has 9 grams of dietary fiber. How? I’m wondering if we could make this ginger beer with less sugar. Would date sugar be better? I’m really trying to get the added sugar out of my diet. Mostly I drink carbonated water with balsamic vinegar and herbal teas. It would be nice to be able to make a carbonated drink with little added sugar.
Love this list! As someone who also home brews I can say it’s not the cheapest thing but it’s definitely a fun hobby, and you can make any beer you want. Excited to see more home fermentation stuff from you!
As an alternative to homemade soda, where you have to wait for it to ferment, I like making shrubs (which I think you've had on the channel before). Still homemade, and with endless variety for flavor combinations of fruit, vinegar, spices/herbs, and you control the sweetness. Shrubs are the single most refreshing summer drink.
Have you ever considered making a video of how to know when fermented things are not safe to eat? I am very nervous to feed my family things that could be dangerous…
I've seen a lot of complaints on this channel for the last year or so saying that the time / investment in setting up things like the miso fermentation are too much work, and while true I think they fail to take into account what you do for a living / your passion. I get my own version of this because I love tea ceremony, so when I tell people its really easy and worth it to get high quality tea, I get shut down. Passionate enthusiasts who try to spread their tips just seem to get shut down a lot, its an interesting phenomenon.
I think it's because to them it's just a means to an end while to us it's a part of our lifestyle I am a coffee enthusiast and I am trying out different coffee roasts, brewing methods and consume coffee media because I find it fun. Is it expensive? Yeah equipment can go pretty expensive if you want the best flavour and stuff, but most people would not spend a lot of money on something they dont see as a hobby or lifestyle and would sometimes ridicule others who dont share the same ideals
I myself cant really imagine investing this much effort and preparation at this point, but i still appreciate the fact it can be done! Something to dabble into when things align someday yknow, and these foods really do seem worth the effort!
I think it’s really interesting how society as a whole has been convinced that they don’t have time for things, but when I talk to people I find that they have the time, they just allocate it to things that they’ve been told are more important like consuming the latest TV show. I think it’s one reason that convenience meals and fast food are so popular, and if people really looked at how their time was spent, most would find that they have plenty of time for cooking, projects or things that are “too much work”. It was eye opening (and sad) for me to realize I really did have time to cook dinner every night after work and do my hobbies but I had fallen into the routine of watching FIVE HOURS of TV after work instead… (I found out while color blocking my schedule to find an ideal time to “fit in” my hobbies)
Just FYI, your ginger beer also has 55g of sugar, which granted isn't HFCS, but still the same amount of sugar as a coke, especially a Mexican coke or any cane sugar soda.
Just for anyone curious on the rough math. 1 cup of sugar (200g) + 1/2 cup of honey (85g) is about 285 grams of sugar. Split over 5 bottles is 57 grams per bottle. (Minus the bit of sugar in the dried candy) Total, he had 3 qts of liquid. So 96oz. That is 6, 16 oz, sized bottles. Each at 55 grams is about 330 grams of sugar. So probably about a wash. Maybe a tiny bit healthier per oz. Also, fermentation will lower the amount of sugar. And, of course, you can make this recipe with less sugar overall. Or use a ginger bug with longer fermentation time.
I ask for the "almond cow" nut/oat milk maker for Christmas and have been loving it! I definitely want to try making homemade waffles using your recipe.
This is why I absolutely love your channel. Always something interesting you're doing. Educational. Etc. I'll always pick channels like this over...some youtubers who sell out and just do oh but kinda better a million different ways. Keep it up.
The one thing to remember when comparing prices of homemade vs. store bought is that you need to compare the same level of quality as well - often the homemade version should be compared to a higher end product, not the cheapest factory-made version with lots of additives. (Additionally, you could factor in bigger picture expenses too - healthier eating can ultimately lead to less medical bills down the line, etc.)
To say that the ginger-beer is healthier than Coca Cola is quite arguable. The sugar being fermented out means that alcohol is being produced, resulting in an alcoholic beverage. Calorie-wise alcohol is actually quite dense, so you're still getting a lot of energy from it even after long fermentation periods.
Unfortunately, Coke has such a large amount of High Fructose Corn syrup which can lead to Fatty Liver disease that I would argue the ginger beer is more natural and better for you.
i love videos like this! These days I am wondering even more and more "can I make that at home?" due to the other options at the grocery being so high priced!
I think going to the store and picking up a pint of ice cream is a hell of a lot easier than tempering, mixing, waiting 24 hours, then finally blending in the Ninja Creami
@@wladius yess. i was waiting for the part with equipment cost, not having air fryer, ninja creamy etc. i think is still cheaper to just get some icecream from the store. And we all know we dont eat icecream because its healthy ;)
@wladius the question you need to ask yourself is "How often and how much ice cream do I eat in a sitting?" At scale, a Creami or another ice cream maker can pay for itself, especially unique flavors where ingredients might cost a lot more than you think. Exercise4cheatmeals has some videos going over different anabolic ice cream recipes he has made and honestly it makes me want to get a Creami
@@wladius agreed. It’s a pretty expensive device and should have been included in the cost analysis. That said I’m actually more interested in the Creami for blending overnight oats. I watched a creator do that on another channel and it was mind blowing.
My mom was born in the early 1940s and grew up in Wisconsin. Her extended family made their own beer. (And she fondly talked about family get togethers with her dad and uncles drinking it. Her mom also made homemade sauerkraut.) My dad’s mom also made homemade root beer.
i need an indepth tutorial for that fermented mustard. thats the only thing that looks easy and small enough that it doesnt take up too much space at home
My hero. That ginger beer is going to change my life. I always crave something "effervescent" as you describe it but don't like soda, and that's a great alternative! This video is just also so quality and unique
I would factor time into the cost factor. I know that's different for each person but if your time is scarce, spending hours making something may not be worth it, even for better quality. Also space. I don't want to be an asshole, but you're fairly lucky to have a garden and enough space to have all these fermentation projects going on. That's not all of us.
Fermentation is very set it and forget it. Once you have the process going it feels like you are printing not just money but time. The garden I feel is the opposite. You spend a lot of time and space and just get spinach, not enough to stop buying produce unless the garden is huge. That really needs to be about enjoying the garden, not saving time or money on spinach.
Ive never been the sort to watch cooking videos, but this guy does such an awesome job...cant wait to try some new food. Thank you for putting all this together!
Nice video as always! I wanted to add one point concerning the ginger beer. You said some of the sugar gets fermented out, which is true, however, this sugar gets turned into alcohol, when using yeast. Not too much for sure, but certainly something to keep in mind with kids or pregnant people around.
i would say the ice cream homemade is def more expensive because you would have to buy the appliance to make it, but great video! you really inspired me (a college student) to cook more, thank you so much for that :)
@@Ofenvy i guess i was thinking for myself or other people who would buy ice cream once in a while but you’re right! if you really like ice cream def worth the investment
Just wanted to say I love your videos!!! I learned how to make my own homemade pizzas from scratch because of you. Now my friends are always coming over and asking me to make them!!! 🤣 I've become quite the baking and cooking aficionado because of you!!
I’m upset that I can’t seem to ever get brownies right, I’ve tried homemade ones and out of the box brownies and I follow the instructions to a tee and bake them for the exact amount of time and they always come out hard as a rock
One more item I personally stopped buying is KETCHUP. I make my own as it's cheaper, has 25% sugar of regular ketchup and no BS added. Only 4 ingredients: Organic Passata 500g Maple syrup 20g Balsamic Vinegar 20g Salt 0.5tsp Not super thick, but it does the job and my son likes it (the most important factor).
That half cup of sugar in that pint of ice cream you made is basically how much sugar is there is in a whole pint of Ben and Jerry's ice cream 😂. Although to be fair that's 475ml vs 710ml of the ninja creami
I got a Ninja Cremi a while ago. I used it several times and it made good icecream, but I gave up because it tended to churn the butter out of the cream giving it a greasy mouthfeel. Going into summer, I'll have to try it again with more recipes
ahh interesting you say that! I have run into this issue a few times when I over mix. say I add some mix ins after the ice cream and it over churns and ruins the texture.
either i am less picky with the results, or i'm just lucky that most of my results are a reasonable treat. usually though i just use 240ml of whole milk and 200ml of whipping cream as my base and just throw ingredients of whatever crazy ideas i have, usually works, unless of course, i deliberately ask from trouble by trying to mix 3 flavor essence to get bubblegum, which is a understandable gamble with hilarious consequences
@@glenncainI got a very strange tip to make bubblegum flavor with grapefruit (zest or extract) and a tiny toothpick dip of ylang ylang essential oil. That flowery perfume transforms the blend into a bubblegum flavor and smell
I make a lot of this stuff at home too. Beer, sodas, wine and sake are all great hobbies. Crepes and tortillas and naan are all excellent breads to make, vacuum seal and freeze. Just make sure to separate them with parchment paper. I would also suggest pickles and curing your own bacon to the list because they are easy and fun. Thanks for the video!
Seeing your brother with you brought me back in time!! That feels like it wasn't so long ago you guys were cooking college foods but really it's been some time now. Holy cow.
So about the cost. It's not fair to say that something is cheaper or not if you don't count the price of the equipment. That ice cream machine is alone the thing that most people don't have in their kitchens and wouldn't buy them for once a month experience. Same with nut milker or vacuum sealer or any other thing. It's easy to say when you have a garden and a huge kitchen full of equipment, but most of us don't have that much money or that big of a kitchen to even fit all the machinery
it's an investment. just like another comment said: unless it's a shared passion, it seems people are too ready to dismiss the validity of the time/effort/cost involved. ofc it's up to the individual whether or not the cost is worth it... but it isn't implausible to have a garden, or any of the other equipment he uses.
@@dontdiefox have you considered that not everyone can afford it? Or the fact that some people just don't have enough space in their houses. It's easy to say "just invest money, just buy a different house". I'm from Ukraine, for example, I have my list of expenses and nut milker is definitely not there.
If you watch the full video he does talk about the price of the equipment at the end of the booze segment, but you gotta watch the video to see what’s in the video.
Dude, this is my 1st time watching your video & YOU TAUGHT ME HOW TO MAKE MY OWN SODA??? Trust & believe I wrote it down the granola too. Thank you Cousin 😄, much appreciated. Mom of 2 from Ohio.
"10 Foods I'll Never Buy ", I think it warries what is worth and what is not and you need to experiment yourself to find those things, I recently started to make my own bbq and teriyaki sauces and they are way better then store ones so I no longer get them, but will probably never make a mayo again as it tasted the same but more mellow then most popular brand in my country, I would absolutly not advise anyone to make his own mayo now but I bet it depends on the country and what is available
Thank you so much for sharing your knowledge. You've inspired me so much, that i cook more and more. I've been tought to cook growing up, but don't enjoy it. Thanks to channels like yours, i cook everyday now and haven't ordered food in the past 4months. A record in my adult life. Next step, learn to enjoy it and not see it as a chore.
We make this sparkly juices out of elderflowers, rose petals, that you can collect from your garden or from the nature. I usually add a little sugar (some make it with honey), lemon and let it ferment in water. Best refreshing juice ever! I will try to see what is the result if i use yellow bedstraw, a plant that is just everywhere this time of the year, and it is known for its therapeutical properties. Great channel by the way 😅!
@@Szczurzyslawayou literally can grow in pots and they can be out on a balcony even if you live in a apartment just saying it’s not about being rich it’s about priorities
I have a jar of fermented mustard in the fridge from 2 years ago. lol Its so good but I made another batch and that one got pushed to the back, but its still good.
I've been using ginger bug to make soda. I started a few years ago, but it's basically just allowing ginger to ferment and then using a bit of it to ferment sodas. It's a bit more versatile since you don't get the that yeasty taste.
What I've realised about homemade food is that it's only a few dollars cheaper but you pay extra with your time, prepping, cooking and cleaning. Not always worth it if you're just doing it to save a few bucks
Hate to break it to you, but your homemade ginger beer has slightly MORE sugar than Pepsi. That 55g is for the whole bottle. In a single 8 oz serving, pepsi has 27g of sugar. Your soda has 31g of sugar (assuming it makes 11 cups, based on the water added) That's not to say it's not still better for you, but from an added sugar consumption view, it's the same. Similar story with the ice cream - half a cup of sugar is 100g of sugar. Not sure how much it made, but it probably made a little over a pint, since it was 2 cups of cream plus the egg yolks. The Van Leeuwen pint only has 40g of added sugar (56g total) in the whole pint. So depending on how much yours made, it could have as much as *twice* the sugar of the commercial stuff.
I love this list. Although there are some things I likely won't try, I appreciate the idea behind it. I find bread very easy to make at home. I loved the granola I made. And I have made waffles to freeze before as well. I'd like to get into condiments. I do some canning but would love to get a pressure canner to be able to can all the things, especially premade stuff like soup or broth. I love that you've added a garden and chickens to your channel. I have them as well and need inspiration on how to use everything up.
I notice you say "easy" for some of these but mark them as "easier"... I don't know how you can honestly say making something which requires an overnight process is easier than buying it at the store, lol. Not a huge deal, but seems like a pretty useless ranking system if you aren't going to use it honestly.
I would most definitely recommend making your own sauerkraut and pickles, it tastes soooo much better than storebought and it is not that difficult, it just takes some care, love and time :) (as a girl from central/eastern Europe that's a must for me!!)
Wow, bitter much? So the 4.2 million subscribers don't have anything to do with it. Or the affiliate links. Or the sponsorships. Or the hard work making and editing YT videos of a skill he actually has. Try it first before you flap your gums, chum.
@@jessicajordan680 No but I left out the part that he also MARRIED rich. Im from the neighboring town I know more than u (unless u are a friend in which u KNOW Im telling the truth)
Regarding ginger beer, I've been fermenting my own for years, so simple to make! To make it easier, I make a big batch of syrup ahead of time and freeze it in portions. When I think I'll want ginger beer 3 days from that time, I aw a portion from freezer and add water to my giant brown grolsch bottle. It lasts a few days-a week and I have more portions ready for when I want them
Your creativity is so inspiring. I would also add to this list homemade yogurt, and natto (something I’m just experimenting with right now). Gonna try a few things off this list, thank you!!
I am not an expert, but as far as I could find out, Mustard traditionally always gets fermented ? Does anybody here know more or can explain the hype around fermented mustard I stumbled upon during research? Oh and apparently one of the secrets to dijon mustard is to use verjus (juice from unripe grapes) instead of vinegar
17:59 what I’ve started to do with my chicken stock is after I strain the solids, I simmer it down until it’s a syrup. Freeze it and it acts like a jello from all the collagen. Easy to break off a little and rehydrate into broth as much or as little as you need. And tastes so good. No difference (to me) then a jarred broth
Spinach is great if you live in climate zones 6 or below. Where I live on the zone 7/8 border it bolts as soon as it starts growing in the spring, even slow bolt. I can plant it in the fall when the temps get below 70 but then it drops to 30s two weeks later and it barely grows. I have tried for 4 years with no nothing to show for it but chicken food lol.
I've never seen ginger beer made without a ginger beer mother plant before. I used to make it for my Dad, you would have to slowy open the bottle outside because it would bubble out the top. I always put it in plastic soda bottles. I don't like ginger beer. For some reason, ginger in drinks stirs my asthma up. Have you done a video on making mead? Thanks for the fun and informative video
thanks for the inspiration !. Much appreciated. Could i challange you to make a video on how to make good tasting vegetable broth? There are some video out there on it, but they are not very good for me.
Instead if ginger beer I make water kefir! It's pretty much the same process as milk kefir but with sugar water or fruit juice instead. It goes great in cocktails or just as a soda alternative. It seems like there's no storebought product that is a sweetness level between absurdly sweet and sparkling water, so making it at home at just the right sweetness level feels great. Same with granola! So much better homemade. Also greek yogurt/sour cream, kimchi, sauerkraut, chicken stock, and jam
Your videos are just amazing. Even though I have been doing a lot of scratch cooking for well over 30 years, I still find great ideas from watching you. The list of things I no longer buy at the store is growing as well. I haven't bought bread in almost 7 years. I haven't bought stock for 5, and I honestly can't remember the last time I bought waffles, maybe 20 years ago? I don't drink pop (Midwesterner here) but do like to have ginger beer to mix cocktails, so I will definitely give that a try. I also will try out the granola.
Hey Mike, thanks for the ginger beer recipe! I've already made it and I have some good fermentation going on after one day only. I wonder for how long should I ferment it at room temperature? I'm worried it could go bad.
What I now make myself: mayo, chili crisp, stock, pesto, sausage, all baked good (except bread), pasta sauce, kefir. Gave up on kombucha (just don't buy it anymore either).
Granola with pumpkin seeds is amazing. Easy to add some finely chopped dried pear or apricot for some sweetness. Ground cinnamon also adds sweetness without adding carbohydrates.
So, usually my kitchen deep clean is done in the fall. Today we are deviating from the usual plan. Consider this a PSA for those of you, who like me, were inspired to make the ginger beer. Followed the instructions exactly. Burped the bottles twice in the first 24 hours -nothing to get excited about. This morning, GEYSER!!. Cabinets, floor, counters, previously clean dishes in the drainer, pineapple vinegar fermenting on the counter, absolutely everything - including me - sprayed and/ or soaked! Although I'm not new to fermenting, or home brewing - I will admit this one caught me off guard. So beware... It IS delicious, even without all the exuberant fizz, and we will definitely make it again, just adjusting the yeast and being a bit more mindful. Thank you @Pro Home Cooks for the many years of inspiration and delight you have brought our family.
I think this outlines why most ppl don't make things at home. Its not always cheaper or simpler. So most ppl just buy convenience. But yeah, the taste and health benefits are there, you just can't beat convenience for the average person though :P
For mostly entertainment but some educational purposes, I'd love to see the opposite lol Like, "what a professional home cook doesn't cook - 5 things I buy at the store"
great idea!
The "save your time and buy it" list would be a great video
Mine would be
1. Ketchup & Mayo (homemade doesn’t add much benefit)
2. Panko Bread crumbs (just too much work)
3. Cheeses (most use cases dont’ benefit from homemade)
4. Tortilla’s & Egg Roll Wrappers etc (there are good quality brands out there already)
5. Pasta’s (it’s a lot of work, and some brands have exception quality)
Frozen fries and croquettes are just as good as homemade ones, but much easier to make.
@@dannygonzales8592 While I agree with most of your list, I will take exception to mayonnaise. It's incredible easy to make and so much better than store bought. Take a look at the plunger on your food processor. It's doubles as an oil cup and has a little hole on the bottom. That allows the oil to dribble out at the perfect rate for making mayonnaise. Put the eggs in the food processor, turn it on, pour the oil in the cup, a couple minute later... homemade mayonnaise.
Some people seem to misunderstand something here. He's just showing us, what HE never buys from the store again. And he inspired other home chefs to do the same. It's obvious that not everyone can do this - especially without the equipment/money/time. But the ones who already have the equipment or want to start cooking and stuff can be inspired by this video.
I have neither the money nor the time to do any of this at home (the waffles maybe, if I'm motivated) and I live alone, so I don't have to feed a family. So I'll probably never do any of this. But that's not the point of the video. It's entertainment and he obviously loves what he's doing. Everyone can decide for themselves, if the cost, time and effort is worth it, or not.
I love that you’re very honest about whether it’s cheaper or not to make at home, especially with the price of groceries people assume it’s always cheaper than to buy it premade. Sometimes it comes down to cutting the crap in our food.
Yep, unless you are cooking for a large set of people(family), buying a mass produced food is usually cheaper. I cant tell you how much food I have to throw away when I cook for myself as a single household. The good thing about making stuff yourself is usually the quality.
skip the ginger beer and mass create ginger Simple’s syrup and add to seltzer for a more sustainable drink
I think an important cost factor here is the equipment used, some of which is extremely expensive and takes up a lot of cabinet space. You would need a healthy starting capital and lots of kitchen space to accomplish some of these recipes.
Timestamps in case someone wants to just watch one specific part.
1. 0:47 - Soda
2. 3:32 - Frozen Waffles
3. 5:50 - Ice Cream
4. 8:20 - Miso Paste
5. 10:15 - Frozen Greens
6. 11:33 - Granola
7. 13:11 - Mustard (Fermented)
8. 14:42 - Alcohol
9. 16:29 - Stock/Broth
10. 18:11 - Eggs
Thank you ❤
not all heroes wear capes
Great video
Thank you
mvp
The ginger syrup could be added to plain old carbondated water from a soda stream if you don't want to ferment it or if you are alcohol free. Honestly I just buy a jug of grapefruit juice and add a dash to some carbonated water to get my soda fix.
This is acully home cook!❤
GREAT IDEA! Thanks! 😊💜
Best investment I made was a seltzer bottle (with the CO2 cartridges). I did a price compare with SodaStream and the cost of the CO2 bottles (with proprietary valves preventing you from refilling them) made it far too expensive.
I got a bottle of "tasting vinegar" a while back and it changed my life. It's a type of ginger vinegar that's designed to taste good on its own or when mixed with water, I would try it if you like stuff like that
@@ptrinch I found a cheap adapter to the sodastream with a hose and happened to have a larger CO2 canister from a kegerator. It costs me the same amount to refill the kegerator cannister as it does to replace the cartridges and I get 6 times the amount of C02.
Best ice cream my husband and I ever had was at a date farm in central Australia. We stopped for lunch, and for dessert we got date and ginger ice cream. It was sooo good that when we got home from that vacation we bought an ice cream maker and made our own. It’s very simple, a good French vanilla custard base, very little sugar, and finely minced dates plus finely mince crystallized ginger mixed through it. Dee-lish!
Home made ice cream is incomparable. When my ice cream maker died I didn't buy another one. Ice cream is like crack for me. There's no having a sensible serve. If it's there I will eat it in larger portions than I should on consecutive days until it's gone.
Do you have a recipe to follow? I really would like to start making my own icecream dairyfree and low in sugar.
@@samari1988 sorry, no recipe anymore. And ours wasn’t dairy free anyway. I suspect you could just Google for a dairy free vanilla ice cream recipe, something as close as possible to a vanilla custard base. The additions of finely chopped dates and crystallized ginger shouldn’t affect what recipe you use, and just reduce the sugar by whatever percentage you prefer. May take a couple tries to get the sugar quantity correct, but the mistakes will be nice to eat 😋.
could yo supply the recipe ? Sounds Divine !
@@darcyjane8031 see my comment above from 3 weeks ago.
If you don‘t peel the ginger, but put it with its skin and add it after boiling the sirup, you don‘thave to add storebought yeast. There is enough wild yeast on the ginger‘s skin
That's interesting! Just out of interest, won't the yeast die if it gets boiled for that long? :)
@@juliab285yes, thats why I had written, that you have to add the ginger after you have cooked the sirup.
Ahh of course, sorry I didn't catch that! Really good to know :)
That's how I learned it :D
@@juliab285 another advantage in adding the Ginger with its skin on After the sirup has cooled down, are all the other microbiological cultures, like lactic acids, which aren‘t a part of storebought yeast, but are very healthy for your microbium
I love how helpful and honest he's always been. He isn't like others who lie and say the store bought versions are awful, but explains the costs and benefits of each option. Also loved seeing your brother in a video again!!
Also, in his price evaluation, he compares the homemade version with the basic version you get to from the store not to a premium product with comparable qualities.
I make a dry soup stock. Dehydrating alot of vegetables and then grind them together. Dried mushrooms are the key ingredient. I put it in everything as my secret ingredient.
To make it a chicken stock I grind chicken biltong and add to the vegetable dry stock.
Saves alot of space. And it helps to have solar power for the dehydrating.
Do you cook your vegetables first? I'm a complete noobie here
If you can do this type of thing already and have the money consider a freeze dryer (couple thousand). I bet someone with your ingenuity as displayed by you suggestion would rock a freeze dryer.
I make stock from frozen veggie scraps and then turn it into bouillon. That way I can make meat stocks and skim the fat. Tons of flavor in both and getting dual uses out of the same process. idk how long the fat really stores for bc I've usually used it up quickly in the batch sizes I've made, but I'd imagine with some better methods it does pretty well in the fridge.
Excellent idea! My issue with homemade stock or broth is I never use it fast enough so it goes bad. But I like the idea of a dehydrated or a paste to add water to cuz that's what I use now
@@danakuizheva624 I use fresh ingredients in my oven. No fancy dehydrator. Luckily we have solar so I can keep the oven on at 50C for hours.
I won't make potstickers with handmade wrappers again...way too time consuming. But I've gotta say walking down the supermarket aisle with all the pickles, chutneys, canned beans, salsas, tomato sauce, ferments, frozen veggies, broth, etc. and thinking "I make all of these" is pretty freakin' satisfying. Now I want to make ginger beer!
Never again. I think it took me like 6 hours when I made pot stickers entirely from scratch. The wrapping is tedious, but I can nail a filling that the whole family will enjoy.
I enjoy the pleating process, but it is time consuming to do a decent amount of them even when you are quick. I like to buy the wrappers from the store, but that's because in my situation it's worth setting aside a few hours every couple months to make a bunch and freeze them. I didn't grow up with it, but I get why it's a family activity in many households. Much more efficient to do a ton of dumplings when everyone's pitching in.
Big note on the spinach that this only works if you're growing your own or getting it the day it was picked from a local farm. Otherwise, frozen spinach is one of the best nutritional deals in the store if you planned to cook it anyway. The main advantages to growing your own are better fresh spinach and choosing which seed varieties to start from.
Some recent studies have found that the fresh spinach in the grocery store has less of its original nutritional value than the frozen spinach. The frozen stuff was processed immediately, while the fresh spinach has lost some of its beneficial nutrients on the way to and sitting on the shelf.
Frozen spinach tastes awful though unless it's in a smoothie or something
@@бронза.вафля.конус He's literally freezing his own spinach in the video. The quality of what comes out will be very similar, because it's done commercially with the same process -- blanch and freeze.
I wouldn't serve it on its own as sauteed spinach, as the texture might be too mushy, though you might be surprised by the texture of some flash-frozen brands. But as soon as it's cooked as an ingredient in a dish, it's rarely distinguishable from fresh cooked. The spinach in the produce section is the same being frozen in the factory. The exception is baby spinach, which should mostly be reserved for raw uses, because it's a tender green.
Growing New Zealand spinach is absolutely worth it. It grows like crazy and you don't have to worry about bolting or soil quality. Because it doesn't lose taste if it flowers and it can grow well in any soil quality, although the better the soil, the more you'll get.
If you have any garden at all: plant it in May and you can harvest all summer long. The more you harvest the wilder it starts to grow. It will spread like crazy and the winter will kill it off, so autumn would be a really good time to harvest everything and freeze it. And you'll have enough for next year.
If you don't have a garden: grow it in 30x30cm or larger pot. If you have a balcony, keep it there, if you don't keep it in a light area indoors.
The plant is also extremely neglectful. Like here in the Netherlands it was able to stand extremely heavy rain and a dry 35°C summer while I was forgetting to water it. And slugs also weren't a problem because it actually grows faster than slugs can eat it.
Ofc adjust according to your climate and all. But I highly recommend to give this plant a try no matter if you live in a small apartment or a place with a garden.
The one thing I always make at home is bread. The prices are going absolutely bonkers to the point that bread that doesn't taste like cardboard is just a lot of wasted money. All you need is flour, water and yeast and you can make it in the oven. Cheaper, healthier, easier and just better.
I want to make bread but I feel like I'll never do it. 😅
@@nyquitacharles9146 You can make flat breads with just flour, water and a frying pan...
@@RustyVaperGameplay that's good to know. For me, it's more so doing it than how easy it is. I know myself. I'm so good for doing all the research then buying all the ingredients or items needed for a thing and then never doing anything with it. 😭😩
@@nyquitacharles9146 Flat breads is how I got started with making bread. First just flour and water and kneading it and then frying it and it came out kinda like a naan. Now I do actual bread in the oven, not a bread maker.
@@RustyVaperGameplay oh I love naan. Especially for weekly pizza. But it can be expensive to buy, especially if I get tortillas and forget to make my lunches with them. I end up eating all the ingredients without the wrap. 🤣 So I might try the flat breads first
One snack for me I make at home for cheaper and is FAR better is soft pretzels! So easy to make. Ready in a couple hours and you can freeze them and reheat them in a flash. Nothing better than a warm, salty, and buttery pretzel!
Also worth mentioning. IF for SOME REASON you end up buying a grocery store rotisserie chicken, don't throw away the carcass and other bits!! Make stock from that, but the roasting is already done!!!
I get one Costco roast chicken a month and feed my Mom and I many times (in different ways like just slices with a side veg when it’s fresher, then chopping and adding chunks to a pasta dish, then finally making a chopped chicken salad type thing to use in sandwiches or on crackers, etc.) THEN I boil the carcass for a long time to make broth and then add a lot of veg and some potato or whatever I have, like cabbage, etc.)
So basically one 5 dollar rotisserie chicken makes at LEAST 12 meals for the two of us in a month!
I just had to stop by to say that your home garden is beautiful. Thank you for leveling up my cooking game as I’ve been watching for since your green brother days.
This is a good place to mention the old saying, "pick your battles."
They bank on that complacency. And soon, if not already, you will have no choice but to consume the chemicals in the foods at whatever price they set.
Being that the American population is in a decline already with disease and death rates on the rise in every age group... we may already be at that point.
@@c.m.303 regardless of how many things you plan to implement, there are only 24 hours in a day and action economy is king. Go talk to your neighbor. Figure out ways you can support each other and the people around you. Share knowledge and resources. The best time to start was yesterday, second best time is today.
@@c.m.303 My dude, not everyone has the time or patience for this. And thats ok, stop trying to make people feel bad/ make them think you're better because you can be bothered.
@@ClassicTophatGaming Where do you get that I am saying I am better? I am just stating a fact, you can try to ignore it...but make sure you get your affairs in order. Some doctors online have announced studies that show if you live till old age you have an almost 100% chance of Alzheimer...which the Mayo Clinic just announced is a form of diabetes they call type 3. I don't think anyone can avoid all of it any more...and I am still stuck using grocery stores myself...but not by choice. It's just that the more you can avoid the better.
If you're ok taking the drugs in the food then so be it...but don't try to pretend it isn't there and that it's not clearly affecting our health.
@@c.m.303 alzheimer's is something you typically develop later in life, so of course if you live til old age you're almost guaranteed to get it
I used to make all my own granola, but got lazy ... well my job brought me home tired.. so there was that excuse... but I will NEVER forget the amazing Kitchen Aroma with the slow baked granola! Lovely reminder thank you!
Some of these things are just a matter of the rate you eat them. Like sure I could make my own granola, but realistically I eat granola like once a month or if I'm traveling and need a snack to hold me over. I bought some quaker oats to make oatmeal a year ago and still haven't opened the container once... I was thinking of adding it to my own bread which I DO make at home because the store bought stuff per pound spoils before I eat it all... so I make my own bread so it doesn't spoil as quickly. I'm geting a kitchen remodel done and then back to doing it! homemade donuts slap and aren't difficult at all. And Applesauce muffin. That was fantastic!
Congrats with the new chicks!
Next move: Black Soldier flies. In the pupae stage, they eat both manure (from your chickens) as well as compost (from your garden) and turn it into amazing fertilizer. They're grown in totes and once they've fattened up on the manure and compost, they self-harvest by crawling out of the tote and falling into a container you've left them (a pail). An extremely high source of oil and protein for your chickens - or fish, if you ever decide to get into aquaculture. Lots of videos on how to set up the system. Your girls will thank you.
I eat a keto diet and I make my own granola. I use macadamias, pecans, sprouted almonds, brazil nuts, shredded almonds, sprouted pumpkin seeds, sunflower seeds, ground flax seed, hemp hearts, snd chia seeds-some butter and egg whites beat until frothy and bake in a low oven until brown. It is out of this world! I eat it with kefir that I make myself. I make my own mayonaise, bone broth and sometimes simple cheeses, keto tortillas and simple keto breads. I used to grow my own veggies, but I am 76 and handicapped so it is easier for me to buy frozen veggies now. I used to have property when I was younger and grew all my own veggies and had chickens like you. I love your videos! Keep up the good work!
I appreciate you not pretending the coke doesn't taste good.
Yeah I was very skeptical until he said it's good, then I know he isn't lying lol
@@Skooz timestamp
2:50
But... Coke DOESN'T taste good. It's overhyped sugar water.
@@austenhead5303 Sure, that's why it's the most sold drink in the world. Because it doesn't taste good. I'm not saying you have to like it but it's pretty clear a lot of people do (and tons of marketing, sure but if it tasted horrible no amount of marketing could fix it).
My favorite thing about your channel is how genuinely honest you are about the analysis. Most channels would go crazy and scream that it’s better in every single way including the cost. But you actually give an honest look when it doesn’t match up in one aspect versus the store bought
I have made my own Miso Paste before the video you reference because I watched you do it in another video a long time ago. The Tamari was HEAVENLY
you should try doing ginger beer with a ginger bug instead of brewing yeast. Sandor Katz has a basic recipe in his book, but it is extremely simple, it is basically the soda equivalent of a sourdough starter... you mix grated ginger with water and suger and let it ferment at room temp for about 3 days or so (shorter in summer), until bubbles form, then you use this instead of the yeast in a very similar recipe to what you do here... I have also done it with turmeric instead of ginger, which make something similar to the traditional indonesian soda Temulawak Beruap
gotta try that! actually when my brother was in town we carbonated one with a tiny piece of sourdough starter instead of bakers yeast. Probably because my brother is a big Sandor fan!
I'm working to get the space to do more like this. I'm happy for you and your family. I love your new-ish pace, by the by.
Been following you since Brothers Green and this is some of my favorite content you’ve made. You are living my dream and I can’t wait to have all/most of these homemade items on hand in my kitchen too. Make this a series and stay awesome!
Why did brothers green stop? This guy determined smoking weed all day and cooking like a hippy sucks? So now he just cooks like a hippy solo?
Mike doesn't cuss anymore either!
We go to Costco pretty often and get their $5 rotisserie chickens and eat off them for lunches/dinners throughout the week. Once we're done with it, I just toss the remainder in my instant pot with some roasted veggies, garlic, and whatever herbs I have that are on the way out. A few hours later I've got amazing chicken stock. It's probably the best $5 we spend each week.
I always get their bone in chicken thighs and do the same. Cut the bone out, save and then make stock. My freezer is full of bones and stock. Haven't bought chicken stock in YEARS!
I do this, but put the broth on my dogs food 😬
@@squashit339 I do the same..... ONLY if he's a good boy which is most of the time
@@LRon-Hoyabembe Never waist anything. Even leek tops... freeze them for stock.
I assume you're good at ignoring the horrors that have to be behind the ludicrous price of 5$ for an entire chicken?
I am definitely not a pro home-cook, but I definitely make make my own stock.
My favorite home creation, however, is yogurt. Ridiculously expensive and laden with sugar at the store. At home, a couple of large containers (usually around $7 or $8 each at the store, cost me the price of a gallon of milk.
Also, is the kombucha and kefir, which are super easy to make.
Thanks for sharing with the world and letting me know that I'm not alone with my obsessive behaviors😊
Maybe I have this completely wrong but the math isn't mathing for me on the sugar content of the ice cream. The Van Leeuwen pistachio pint has 56 grams of sugar for the whole pint. (The 40 grams of added sugars are included in the total of 56 grams) His homemade pistachio ice cream has 1/2 cup of sugar for the pint which is 100 grams of sugar for the whole pint. That is almost double the amount of sugar than what is in the store bought version.
Same with the ginger beer. 1 cup of sugar is about 200g, divided by 5 servings is 40g per ginger beer bottle
But when it ferments it loses sugar content
@@Levihooper7 which is over the sugar content of a UK coke. Yeah, noticed the same thing.
so really good point here, I hadn't actually crunched the numbers. Just to defend my ice cream - I said 1/2 cup but it looks like I added a little closer to 1/3 of a cup (I usually just do this by feel). I'm using the bigger ninja creami deluxe containers which is 1.5 pints vs the standard van leeuwen 1 pint. So the homemade is slightly under or even in sugar. It's funny because I haven't bought ice cream in so long and I remember Van Leeuwen being higher in sugar back in the day but good for them for having a solid ratios! let this be an ad for some NY ice cream!
I wonder how much sugar is left in the ginger beer after fermentation. There’s probably a formula online somewhere… you know what soda is amazing that I can’t get over the ingredients? Olipop. Insane that a soda has 9 grams of dietary fiber. How? I’m wondering if we could make this ginger beer with less sugar. Would date sugar be better? I’m really trying to get the added sugar out of my diet. Mostly I drink carbonated water with balsamic vinegar and herbal teas. It would be nice to be able to make a carbonated drink with little added sugar.
Love this list! As someone who also home brews I can say it’s not the cheapest thing but it’s definitely a fun hobby, and you can make any beer you want. Excited to see more home fermentation stuff from you!
we need to convince him to keg :)
As an alternative to homemade soda, where you have to wait for it to ferment, I like making shrubs (which I think you've had on the channel before). Still homemade, and with endless variety for flavor combinations of fruit, vinegar, spices/herbs, and you control the sweetness. Shrubs are the single most refreshing summer drink.
Okay now i have to search what you mean by shrubs, because i know it to be small Bushes
same here. I want to make that.
For anyone wondering shrubs are a mixer that combines various proportions of plants, sugar or honey and vinegar to make a mixable drinking vinegar.
Have you ever considered making a video of how to know when fermented things are not safe to eat? I am very nervous to feed my family things that could be dangerous…
@@thatvalensteingirlI don’t think he’s trying to lie. I think it’s an honest mistake and he just doesn’t know that much about nutrition
I've seen a lot of complaints on this channel for the last year or so saying that the time / investment in setting up things like the miso fermentation are too much work, and while true I think they fail to take into account what you do for a living / your passion. I get my own version of this because I love tea ceremony, so when I tell people its really easy and worth it to get high quality tea, I get shut down. Passionate enthusiasts who try to spread their tips just seem to get shut down a lot, its an interesting phenomenon.
I think it's because to them it's just a means to an end while to us it's a part of our lifestyle
I am a coffee enthusiast and I am trying out different coffee roasts, brewing methods and consume coffee media because I find it fun. Is it expensive? Yeah equipment can go pretty expensive if you want the best flavour and stuff, but most people would not spend a lot of money on something they dont see as a hobby or lifestyle and would sometimes ridicule others who dont share the same ideals
Y’all have a lot of free time to have hobbies
I myself cant really imagine investing this much effort and preparation at this point, but i still appreciate the fact it can be done! Something to dabble into when things align someday yknow, and these foods really do seem worth the effort!
Oooh look into Tingles Tea, high quality tea with a charity side effect
I think it’s really interesting how society as a whole has been convinced that they don’t have time for things, but when I talk to people I find that they have the time, they just allocate it to things that they’ve been told are more important like consuming the latest TV show. I think it’s one reason that convenience meals and fast food are so popular, and if people really looked at how their time was spent, most would find that they have plenty of time for cooking, projects or things that are “too much work”.
It was eye opening (and sad) for me to realize I really did have time to cook dinner every night after work and do my hobbies but I had fallen into the routine of watching FIVE HOURS of TV after work instead… (I found out while color blocking my schedule to find an ideal time to “fit in” my hobbies)
Would love an actual cost and nutrition breakdown. Curious how much less sugar some of these actually are.
My absolute favorite chef on RUclips. I've learned more here from this channel than anywhere else. Tyty for everything!
Just FYI, your ginger beer also has 55g of sugar, which granted isn't HFCS, but still the same amount of sugar as a coke, especially a Mexican coke or any cane sugar soda.
Just for anyone curious on the rough math.
1 cup of sugar (200g) + 1/2 cup of honey (85g) is about 285 grams of sugar. Split over 5 bottles is 57 grams per bottle. (Minus the bit of sugar in the dried candy)
Total, he had 3 qts of liquid. So 96oz. That is 6, 16 oz, sized bottles. Each at 55 grams is about 330 grams of sugar.
So probably about a wash. Maybe a tiny bit healthier per oz. Also, fermentation will lower the amount of sugar. And, of course, you can make this recipe with less sugar overall. Or use a ginger bug with longer fermentation time.
I ask for the "almond cow" nut/oat milk maker for Christmas and have been loving it! I definitely want to try making homemade waffles using your recipe.
This is why I absolutely love your channel. Always something interesting you're doing. Educational. Etc. I'll always pick channels like this over...some youtubers who sell out and just do oh but kinda better a million different ways. Keep it up.
The one thing to remember when comparing prices of homemade vs. store bought is that you need to compare the same level of quality as well - often the homemade version should be compared to a higher end product, not the cheapest factory-made version with lots of additives. (Additionally, you could factor in bigger picture expenses too - healthier eating can ultimately lead to less medical bills down the line, etc.)
To say that the ginger-beer is healthier than Coca Cola is quite arguable. The sugar being fermented out means that alcohol is being produced, resulting in an alcoholic beverage. Calorie-wise alcohol is actually quite dense, so you're still getting a lot of energy from it even after long fermentation periods.
Unfortunately, Coke has such a large amount of High Fructose Corn syrup which can lead to Fatty Liver disease that I would argue the ginger beer is more natural and better for you.
There is a great video called “Sugar: The Bitter Truth” that might be helpful to watch.
i love videos like this! These days I am wondering even more and more "can I make that at home?" due to the other options at the grocery being so high priced!
I think going to the store and picking up a pint of ice cream is a hell of a lot easier than tempering, mixing, waiting 24 hours, then finally blending in the Ninja Creami
I would also argue "cheaper" - I'd imagine that ninja creamer device cost something too, plus it's basically a single purpose device.
@@wladius yess. i was waiting for the part with equipment cost, not having air fryer, ninja creamy etc. i think is still cheaper to just get some icecream from the store. And we all know we dont eat icecream because its healthy ;)
Whip cream, vanilla and sweetened condensed milk. Then freeze. Simple, easy
@wladius the question you need to ask yourself is
"How often and how much ice cream do I eat in a sitting?"
At scale, a Creami or another ice cream maker can pay for itself, especially unique flavors where ingredients might cost a lot more than you think. Exercise4cheatmeals has some videos going over different anabolic ice cream recipes he has made and honestly it makes me want to get a Creami
@@wladius agreed. It’s a pretty expensive device and should have been included in the cost analysis.
That said I’m actually more interested in the Creami for blending overnight oats. I watched a creator do that on another channel and it was mind blowing.
My mom was born in the early 1940s and grew up in Wisconsin. Her extended family made their own beer. (And she fondly talked about family get togethers with her dad and uncles drinking it. Her mom also made homemade sauerkraut.) My dad’s mom also made homemade root beer.
i need an indepth tutorial for that fermented mustard. thats the only thing that looks easy and small enough that it doesnt take up too much space at home
My hero. That ginger beer is going to change my life. I always crave something "effervescent" as you describe it but don't like soda, and that's a great alternative! This video is just also so quality and unique
This guy can survive an apocalypse.
Yes. Because he will have MANY friends 😂
Homebrewing is incredibly rewarding, especially when sharing it with friends and they love it.
I would factor time into the cost factor. I know that's different for each person but if your time is scarce, spending hours making something may not be worth it, even for better quality.
Also space. I don't want to be an asshole, but you're fairly lucky to have a garden and enough space to have all these fermentation projects going on. That's not all of us.
I live on a sailboat and still make Kombucha, Kefir and ferments. Love your videos today and always.
Fermentation is very set it and forget it. Once you have the process going it feels like you are printing not just money but time. The garden I feel is the opposite. You spend a lot of time and space and just get spinach, not enough to stop buying produce unless the garden is huge. That really needs to be about enjoying the garden, not saving time or money on spinach.
I think a lot of these projects are pretty fun so I factor them into hobby time and not really "productive" time that has an opportunity cost.
Ive never been the sort to watch cooking videos, but this guy does such an awesome job...cant wait to try some new food. Thank you for putting all this together!
Nice video as always!
I wanted to add one point concerning the ginger beer. You said some of the sugar gets fermented out, which is true, however, this sugar gets turned into alcohol, when using yeast. Not too much for sure, but certainly something to keep in mind with kids or pregnant people around.
pregnant women - honestly
I really enjoy your channel. Both great ideas for meals and cooking and leaning towards healthy and home made. Keep it up!
i would say the ice cream homemade is def more expensive because you would have to buy the appliance to make it, but great video! you really inspired me (a college student) to cook more, thank you so much for that :)
Good argument but if making the food with it is cheaper the more you use it then in the end it's cheaper. It's like an investment.
@@Ofenvy i guess i was thinking for myself or other people who would buy ice cream once in a while but you’re right! if you really like ice cream def worth the investment
You actually don't need any special equipment beside a freezer to make ice cream
@@jessicamccormick701 true but using his method you would need the machine
Just wanted to say I love your videos!!!
I learned how to make my own homemade pizzas from scratch because of you.
Now my friends are always coming over and asking me to make them!!! 🤣
I've become quite the baking and cooking aficionado because of you!!
Boxed Brownies my weakness....😊
I've made brownies many times, but somehow those boxed ones just are perfect
SO easy to make from scratch !!
@@RamenEnjoyer404 💯🔥✨️🙏
I’m upset that I can’t seem to ever get brownies right, I’ve tried homemade ones and out of the box brownies and I follow the instructions to a tee and bake them for the exact amount of time and they always come out hard as a rock
@@AlexGreenleaf-t7v Could be your oven or your pan. I have a recipe from Martha Stewart I've made several times and people go crazy for them.
One more item I personally stopped buying is KETCHUP.
I make my own as it's cheaper, has 25% sugar of regular ketchup and no BS added. Only 4 ingredients:
Organic Passata 500g
Maple syrup 20g
Balsamic Vinegar 20g
Salt 0.5tsp
Not super thick, but it does the job and my son likes it (the most important factor).
That half cup of sugar in that pint of ice cream you made is basically how much sugar is there is in a whole pint of Ben and Jerry's ice cream 😂. Although to be fair that's 475ml vs 710ml of the ninja creami
i really loved how this channel has evolved from just cooking at home to gardening and being self sufficient as possible.
I got a Ninja Cremi a while ago. I used it several times and it made good icecream, but I gave up because it tended to churn the butter out of the cream giving it a greasy mouthfeel. Going into summer, I'll have to try it again with more recipes
ahh interesting you say that! I have run into this issue a few times when I over mix. say I add some mix ins after the ice cream and it over churns and ruins the texture.
either i am less picky with the results, or i'm just lucky that most of my results are a reasonable treat. usually though i just use 240ml of whole milk and 200ml of whipping cream as my base and just throw ingredients of whatever crazy ideas i have, usually works, unless of course, i deliberately ask from trouble by trying to mix 3 flavor essence to get bubblegum, which is a understandable gamble with hilarious consequences
A little bit of lecithin will fix the waxy mouthfeel.
@@imelpomene Waxy is definitely a better description. I'll have to try some lecithin next time
@@glenncainI got a very strange tip to make bubblegum flavor with grapefruit (zest or extract) and a tiny toothpick dip of ylang ylang essential oil. That flowery perfume transforms the blend into a bubblegum flavor and smell
Kudos to you, have t seen anyone use buckwheat flour.
Never seen you use kasha in any of your recipes.
It's so good and healthy
Watching this video just makes me realise I live a very different life to some folks lmao
I make a lot of this stuff at home too. Beer, sodas, wine and sake are all great hobbies. Crepes and tortillas and naan are all excellent breads to make, vacuum seal and freeze. Just make sure to separate them with parchment paper. I would also suggest pickles and curing your own bacon to the list because they are easy and fun. Thanks for the video!
the inability to accept the fact that some homemade products are more expensive and not cheaper kinda killed this one for me :/
Seeing your brother with you brought me back in time!! That feels like it wasn't so long ago you guys were cooking college foods but really it's been some time now. Holy cow.
So about the cost. It's not fair to say that something is cheaper or not if you don't count the price of the equipment. That ice cream machine is alone the thing that most people don't have in their kitchens and wouldn't buy them for once a month experience. Same with nut milker or vacuum sealer or any other thing. It's easy to say when you have a garden and a huge kitchen full of equipment, but most of us don't have that much money or that big of a kitchen to even fit all the machinery
it's an investment. just like another comment said: unless it's a shared passion, it seems people are too ready to dismiss the validity of the time/effort/cost involved.
ofc it's up to the individual whether or not the cost is worth it... but it isn't implausible to have a garden, or any of the other equipment he uses.
@@dontdiefox have you considered that not everyone can afford it? Or the fact that some people just don't have enough space in their houses. It's easy to say "just invest money, just buy a different house". I'm from Ukraine, for example, I have my list of expenses and nut milker is definitely not there.
If you watch the full video he does talk about the price of the equipment at the end of the booze segment, but you gotta watch the video to see what’s in the video.
This.
Its $160 at Costco.
Whether that's affordable to you or not I can't say, but it's probably worth it if you're eating a pint a week.
Dude, this is my 1st time watching your video & YOU TAUGHT ME HOW TO MAKE MY OWN SODA??? Trust & believe I wrote it down the granola too. Thank you Cousin 😄, much appreciated. Mom of 2 from Ohio.
"10 Foods I'll Never Buy ", I think it warries what is worth and what is not and you need to experiment yourself to find those things, I recently started to make my own bbq and teriyaki sauces and they are way better then store ones so I no longer get them, but will probably never make a mayo again as it tasted the same but more mellow then most popular brand in my country, I would absolutly not advise anyone to make his own mayo now but I bet it depends on the country and what is available
Thank you so much for sharing your knowledge. You've inspired me so much, that i cook more and more. I've been tought to cook growing up, but don't enjoy it. Thanks to channels like yours, i cook everyday now and haven't ordered food in the past 4months. A record in my adult life. Next step, learn to enjoy it and not see it as a chore.
4 tablespoons of honey is 68 grams of sugar. Granola is not a low sugar food.
We make this sparkly juices out of elderflowers, rose petals, that you can collect from your garden or from the nature. I usually add a little sugar (some make it with honey), lemon and let it ferment in water. Best refreshing juice ever! I will try to see what is the result if i use yellow bedstraw, a plant that is just everywhere this time of the year, and it is known for its therapeutical properties.
Great channel by the way 😅!
Man being rich is crazy
Fr bro 😭
You could literally do this on the weekend/ your day off babe and some of these are cheaper then the original
@@nayeshasullivan413 I mainly meant having a sizable plot of land where you can grow your own food.
😂😂😂😂
@@Szczurzyslawayou literally can grow in pots and they can be out on a balcony even if you live in a apartment just saying it’s not about being rich it’s about priorities
I have a jar of fermented mustard in the fridge from 2 years ago. lol Its so good but I made another batch and that one got pushed to the back, but its still good.
Bro said im swimming in spinach
It'll cook down to like 1/8 cup anyway
I've been using ginger bug to make soda. I started a few years ago, but it's basically just allowing ginger to ferment and then using a bit of it to ferment sodas. It's a bit more versatile since you don't get the that yeasty taste.
What I've realised about homemade food is that it's only a few dollars cheaper but you pay extra with your time, prepping, cooking and cleaning. Not always worth it if you're just doing it to save a few bucks
But if you're craving it and the store shelves are empty it's good to know you can make your own
Hate to break it to you, but your homemade ginger beer has slightly MORE sugar than Pepsi.
That 55g is for the whole bottle. In a single 8 oz serving, pepsi has 27g of sugar. Your soda has 31g of sugar (assuming it makes 11 cups, based on the water added)
That's not to say it's not still better for you, but from an added sugar consumption view, it's the same.
Similar story with the ice cream - half a cup of sugar is 100g of sugar. Not sure how much it made, but it probably made a little over a pint, since it was 2 cups of cream plus the egg yolks.
The Van Leeuwen pint only has 40g of added sugar (56g total) in the whole pint. So depending on how much yours made, it could have as much as *twice* the sugar of the commercial stuff.
Your cheaper or not evaluation is discounting the hefty price of dedicated kitchen gear. I'm seeing $240 of ice cream maker (after tax and shipping.)
I love this list. Although there are some things I likely won't try, I appreciate the idea behind it. I find bread very easy to make at home. I loved the granola I made. And I have made waffles to freeze before as well. I'd like to get into condiments. I do some canning but would love to get a pressure canner to be able to can all the things, especially premade stuff like soup or broth. I love that you've added a garden and chickens to your channel. I have them as well and need inspiration on how to use everything up.
I notice you say "easy" for some of these but mark them as "easier"... I don't know how you can honestly say making something which requires an overnight process is easier than buying it at the store, lol. Not a huge deal, but seems like a pretty useless ranking system if you aren't going to use it honestly.
I would most definitely recommend making your own sauerkraut and pickles, it tastes soooo much better than storebought and it is not that difficult, it just takes some care, love and time :) (as a girl from central/eastern Europe that's a must for me!!)
You forgot the part where you are born into Long Island money and can afford that house, greenhouse, kitchen and all those appliances.
Stop being a victim🙄 I’m guessing by this comment you’re a looser, will always be a looser.
It was a small business loan of 1 million dollars
Wow, bitter much? So the 4.2 million subscribers don't have anything to do with it. Or the affiliate links. Or the sponsorships. Or the hard work making and editing YT videos of a skill he actually has. Try it first before you flap your gums, chum.
@@jessicajordan680 No but I left out the part that he also MARRIED rich. Im from the neighboring town I know more than u (unless u are a friend in which u KNOW Im telling the truth)
Regarding ginger beer, I've been fermenting my own for years, so simple to make! To make it easier, I make a big batch of syrup ahead of time and freeze it in portions. When I think I'll want ginger beer 3 days from that time, I aw a portion from freezer and add water to my giant brown grolsch bottle. It lasts a few days-a week and I have more portions ready for when I want them
Your creativity is so inspiring. I would also add to this list homemade yogurt, and natto (something I’m just experimenting with right now). Gonna try a few things off this list, thank you!!
I am not an expert, but as far as I could find out, Mustard traditionally always gets fermented ? Does anybody here know more or can explain the hype around fermented mustard I stumbled upon during research?
Oh and apparently one of the secrets to dijon mustard is to use verjus (juice from unripe grapes) instead of vinegar
17:59 what I’ve started to do with my chicken stock is after I strain the solids, I simmer it down until it’s a syrup. Freeze it and it acts like a jello from all the collagen. Easy to break off a little and rehydrate into broth as much or as little as you need. And tastes so good. No difference (to me) then a jarred broth
Spinach is great if you live in climate zones 6 or below. Where I live on the zone 7/8 border it bolts as soon as it starts growing in the spring, even slow bolt. I can plant it in the fall when the temps get below 70 but then it drops to 30s two weeks later and it barely grows. I have tried for 4 years with no nothing to show for it but chicken food lol.
I've never seen ginger beer made without a ginger beer mother plant before. I used to make it for my Dad, you would have to slowy open the bottle outside because it would bubble out the top. I always put it in plastic soda bottles.
I don't like ginger beer. For some reason, ginger in drinks stirs my asthma up.
Have you done a video on making mead?
Thanks for the fun and informative video
Making turkey stock after thanksgiving and using the extra meat to make turkey and dumplings is the best thing ever
We made miso after your video! About to start another batch in the next month. Phenomenal flavor.
thanks for the inspiration !. Much appreciated. Could i challange you to make a video on how to make good tasting vegetable broth? There are some video out there on it, but they are not very good for me.
Instead if ginger beer I make water kefir! It's pretty much the same process as milk kefir but with sugar water or fruit juice instead. It goes great in cocktails or just as a soda alternative. It seems like there's no storebought product that is a sweetness level between absurdly sweet and sparkling water, so making it at home at just the right sweetness level feels great.
Same with granola! So much better homemade. Also greek yogurt/sour cream, kimchi, sauerkraut, chicken stock, and jam
Just found your channel - really amazing! And you’re pleasant to listen to and look at! Thanks for sharing your expertise! ❤
Your videos are just amazing. Even though I have been doing a lot of scratch cooking for well over 30 years, I still find great ideas from watching you. The list of things I no longer buy at the store is growing as well. I haven't bought bread in almost 7 years. I haven't bought stock for 5, and I honestly can't remember the last time I bought waffles, maybe 20 years ago? I don't drink pop (Midwesterner here) but do like to have ginger beer to mix cocktails, so I will definitely give that a try. I also will try out the granola.
Hey Mike, thanks for the ginger beer recipe! I've already made it and I have some good fermentation going on after one day only. I wonder for how long should I ferment it at room temperature? I'm worried it could go bad.
I have a same question
What I now make myself: mayo, chili crisp, stock, pesto, sausage, all baked good (except bread), pasta sauce, kefir. Gave up on kombucha (just don't buy it anymore either).
Granola with pumpkin seeds is amazing. Easy to add some finely chopped dried pear or apricot for some sweetness. Ground cinnamon also adds sweetness without adding carbohydrates.
Even my dogs won't drink the organic broth from a box. 🐾My broth always has garlic, Himalayan salt and organic black pepper. Anything else is added.
I’ve saved the scraps and peels from veggies to make homemade veggie broth as well.
I have had wonderful oatmeal cookies made with candied ginger chunks instead of raisins. That's another really good use for candied ginger
Kefir soda is a great option if you don't want to use yeast. 🙂
So, usually my kitchen deep clean is done in the fall. Today we are deviating from the usual plan. Consider this a PSA for those of you, who like me, were inspired to make the ginger beer. Followed the instructions exactly. Burped the bottles twice in the first 24 hours -nothing to get excited about. This morning, GEYSER!!. Cabinets, floor, counters, previously clean dishes in the drainer, pineapple vinegar fermenting on the counter, absolutely everything - including me - sprayed and/ or soaked! Although I'm not new to fermenting, or home brewing - I will admit this one caught me off guard. So beware... It IS delicious, even without all the exuberant fizz, and we will definitely make it again, just adjusting the yeast and being a bit more mindful. Thank you @Pro Home Cooks for the many years of inspiration and delight you have brought our family.
I think this outlines why most ppl don't make things at home.
Its not always cheaper or simpler.
So most ppl just buy convenience.
But yeah, the taste and health benefits are there, you just can't beat convenience for the average person though :P