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 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).
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.
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
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.
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.
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.
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.
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 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.
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
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.
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.
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.
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 😁
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 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.
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.
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'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.
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.
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.
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!
So there are a few different methods when it comes to pickling. You have your refrigerator pickles which he demonstrated, then your fermented which he did not demonstrate and then your canned which he hinted at. Canned pickles and refrigerator pickles both use vinegar in the pickling process. Fermented pickles use a salt brine(sometimes vinegar or vodka) and are left to sit at room temp for a number of days. If you want half sour pickles you would just let the ferment for 24 hours to a few days and fully pickled dills you would let ferment for 14 days if not longer. There is some cross over since could also make something resembling half sour by just making a refrigerator pickle. Canned pickles(non fermentd) are an acidic product so you only need to water bath can them so specialized equipment is not required. You just need a pot large enough to submerge your gars by one inch and have a lid. For the stock. If you want to cheat a good stock then buy the best quality stock you can find and use a pack of gelatin and add it to it. Also make your stock in a crock pot or instant pot if you want something that is set and forget but you will still have to reduce the stock if you used a pressure cooker. Salsa.... why did you compare a tomato based salsa to your tomatillo and tomato based one? They are two completely different products. Salsa only takes a few minutes of active time to make so I never buy it. Cold brew coffee.... Yuck! The creme fraiche is so easy and cheap to make that I wonder why people buy it. Add a tablespoon of live culture yogurt to it with the buttermilk then whip it in a stand mixer the following day and you have a cultured butter.
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.
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?
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. 🤷🏼♂️ 😄
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.
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.
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...
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.
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)
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.
