Pre-made store-bought foods seem convenient, but some items are far better if made at home.
And they’re not as difficult to prepare as you might think.
They require only a few ingredients and a short time to prepare.
Shutterstock
And you could save some money, too!
“You don’t get what you pay for when it comes to pre-made foods.
you could pickle veggies likered onionswhile you prepare dinner and then serve them as a highlight to the dish.
Shutterstock
You may think there is no way you could create your own at home, but guess what?
“All you need is to control the heat so as not to burn the olive oil.”
Pour the mixture into a small pot and gently heat it until it reaches 140 degrees Fahrenheit.
Shutterstock
Strain the olive oil into a dark-colored bottle and store it in a cool, dark place.
“They are always full of preservatives and stabilizers and thickeners.
Dressings are so easy to make yourself.
Shutterstock
They are fresher and taste so much better!”
Guacamole
Let’s face it.
Most store-bought guacamole lacks flavor and can taste downright bland.
Shutterstock
Good news, makinghomemade guacamoleis easy, according to chefSusan Irby.
Use a little salt and pepper to add a bit more flavor.
“When you make guacamole at home, you get to control the texture of itchunky or smooth!”
Shutterstock
It is undoubtedly better for those who are dairy intolerant because the cooking process eliminates milk solids and water.
“Ghee is one ingredient I recommendmakinginstead of buying,” says Matijevich.
To make ghee, you have to do is gently heat the butter until it stops bubbling.
Shutterstock
Next, transfer it to a cool container.
you’re able to skim off or strain away the milk solids.
Then all that is left is the butter fat (a.k.a.
Shutterstock
“It’s that easy,” Matijevich says.
“I like to use unsalted, grass-fed butter for my ghee.”
Instead, you might boil red-skinned or russet potatoes at home in minutes and mix with your favorite ingredients.
Stocks
With the temperatures continuing to drop, it’s the season forhomemade soups.
But homemade is the way to go, according to several chefs.
“Many of the stocks in the soup aisle are not stocks.
The chef notes that making a flavorful vegetable stock shouldn’t take more than 20 minutes.
Stocks are so versatile.
Lomeli recommends learning how to make a mushroom stock, too, for its savory flavor.
(It’s vegan, so you might sub it when recipes call for a beef broth.)
Additionally, stocks freeze really well and can last for several month, says chef Lomeli.
“I confirm everything is labeled, so I know how long to keep them frozen.”
