Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods

Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods

Jennifer Reese

Language: English

Pages: 246

ISBN: 2:00121445

Format: PDF / Kindle (mobi) / ePub

When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that “doing it yourself” would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese’s discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it.
With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun “Make or buy” recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here’s the full picture of what is involved in a truly homemade life—with the good news that you shouldn’t try to make everything yourself—and how to get the most out of your time in the kitchen.
















table butter, heated, clarified, and strained to get out all the bread crumbs and cigarette butts.” Make it or buy it? Make it. Hassle: These take less time to pull together than waiting in line for brunch, but they’re definitely a hassle. Cost comparison: Hard to calculate. Restaurants typically throw in extras, like wedges of orange or a parsley sprig. Plus they wash the dishes for you. Then again, you have to tip the waiter. Today, urban brunch factories charge about $12.00 for a serving of

Sanka spiked with Jim Beam, and still bake amazing bread. It’s one of the easiest ways to upgrade (and sabotage) your diet while saving a little money. Moreover, it takes less time to mix bread dough than drive to the supermarket, and you won’t run into anyone you don’t want to see. I have often baked bread for this very reason. EVERYDAY BREAD I make this straightforward bread once a week, sometimes twice. It has a hard, chewy crust and the texture of a peasant loaf, but you bake it in a pan,

always chanting in a gang. And they started their chanting just before dawn. I would lie there in the dark, listening to them. “Those ducks are not right,” Mark said one morning as we lay in bed. I had thought he was asleep. “It’s like in Rosemary’s Baby when she hears the devil worshippers in the apartment next door.” “Do you think they’re harassing the chickens?” “Probably.” “I guess it’s better than having a dog,” said Mark, rolling out of bed. “I don’t want you to remind me of this because

the palm of your hand a ball of homemade mozzarella, tender, springy, and still a bit warm. This recipe comes from Ricki Carroll, founder of the New England Cheesemaking Supply Company, a peerless source of ingredients and information. Make it or buy it? At least try it once. Hassle: It’s no picnic, all that stretching and pulling and hot whey sloshing around. Cost comparison: If you have a good source for the proper milk (like a couple of goats) this is a bargain. But the only cow’s milk I’ve

there, soaking dye and alum into the dirt. Make it or buy it? Buy it. VERMOUTH Vermouth is fortified wine infused with herbs, and making it at home is a delightful and ridiculous project. The results can be incredibly delicious. I found a recipe for vermouth on a blog called Last Crumb and this vermouth called for thirty-three ingredients, including dandelion root and pau d’arco, the medicinal bark from a South American tree. I trimmed the ingredient list down to a more manageable twenty-six

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