I have thought that so many times when I see these flour mixes. like bro you can literally make your own premix and I would assume you save a lot of money doing so
I mean by buying every ingredient yeah, but if you consider the amount of sugar, salt and baking powder you need which most peoplenown and use anyway it’s soo much cheaper to just flour and mix that stuff in it. here cheapest flours are 0,90€ while pancake mix is over 3€. the rest of the stuff you add there costs almsot nothing if you consider how little you need them. like maybe 1€ total
if you however have to buy every ingredient for the mix it costs like 4€ here.
But I also have to mix that with eggs and milk. The mix is just add water and there’s no difference in taste or texture. Why do extra work when you get the same results with less?
I wish there was a store with all sorts of food additives the regular person doesn’t have access to, like dehydrated buttermilk, or whatever artificial and natural flavors is.
But I’m old and I like to shop with my feet and ADHD fueled puppy-like enthusiasm. If the staff leaves me alone and there aren’t many people there, I’d wind up with a whole chemistry lab of barely regulated food additives.
I’d have whole brunches with solid mimosas (agar), and fully cooked liquid eggs (I don’t know, but I’d do it. I’ll find something that prevents the proteins from tangling!). My friends would hate me.
Agar agar is a bit of a laxative, so I may suggest you find another thickening agent. I think the store you are looking for is a baking supply store for most weird flavorings and powders. Restaurant supply may also have aisles as well, though the good ones are harder to come by. If only the modernist pantry had a storefront.
The actual food items I suggested were a bit of a joke, but the food science and baking store suggestion you offered are excellent.
It looks like the closest fit for a baking supply store is a Williams Sonoma, otherwise I’ve got an hour+ drive of me. But it’s on the list for next time we travel to more populous cities!
Edit: A local (hour drive away) baking shop has a pretty comprehensive website. I’ve learned that Vanilla powder exists and I might wind up buying edible metallic powders to put on things that shouldn’t be those colors.
We’re doing a ‘super soft’ birthday for one of our dogs this year. My whole paradigm for decoration and (human) foods has shifted.
Who is buying pancake mix? My brother in Christ, that is flour, sugar and baking soda.
I have thought that so many times when I see these flour mixes. like bro you can literally make your own premix and I would assume you save a lot of money doing so
Here its legit cheaper than making it yourself unless you’re buying in bulk.
I mean by buying every ingredient yeah, but if you consider the amount of sugar, salt and baking powder you need which most peoplenown and use anyway it’s soo much cheaper to just flour and mix that stuff in it. here cheapest flours are 0,90€ while pancake mix is over 3€. the rest of the stuff you add there costs almsot nothing if you consider how little you need them. like maybe 1€ total
if you however have to buy every ingredient for the mix it costs like 4€ here.
But I also have to mix that with eggs and milk. The mix is just add water and there’s no difference in taste or texture. Why do extra work when you get the same results with less?
I prefer to have some ingredients that are more flexible over having a specialized product that only makes few things or just one thing.
I do like to bake and I cook a fair amount, so ingredients like flour, baking soda, baking powder, and sugar go far in my household.
Sometimes my family needs to go on special diets and having more control over what goes into my food helps a lot. (That low FODMAP diet was a bitch.)
But that’s just my situation. These types of mixes save a lot of time and effort. Can’t really knock that.
It’s “buttermilk” just add water, so I suspect there’s some dairy flavoring of some kind in there.
EDIT: Yea, it’s flour, sugar, a leavener, starch, salt, a bit of soybean oil, some dehydrated egg whites, and dehydrated buttermilk
I wish there was a store with all sorts of food additives the regular person doesn’t have access to, like dehydrated buttermilk, or whatever artificial and natural flavors is.
The internet has that at least?
https://shop.kingarthurbaking.com/items/dried-buttermilk-powder
For egg whites, it’s not too bad to make them yourself with a dehydrator.
https://www.littlehouseliving.com/dehydrated-eggs-make.html
But I’m old and I like to shop with my feet and ADHD fueled puppy-like enthusiasm. If the staff leaves me alone and there aren’t many people there, I’d wind up with a whole chemistry lab of barely regulated food additives.
I’d have whole brunches with solid mimosas (agar), and fully cooked liquid eggs (I don’t know, but I’d do it. I’ll find something that prevents the proteins from tangling!). My friends would hate me.
Agar agar is a bit of a laxative, so I may suggest you find another thickening agent. I think the store you are looking for is a baking supply store for most weird flavorings and powders. Restaurant supply may also have aisles as well, though the good ones are harder to come by. If only the modernist pantry had a storefront.
https://modernistpantry.com/categories/ingredients.html
Liquid eggs are pretty easy too: Just pasteurize the darn things with a sous vide machine. Hold them at 130 for a few hours.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
The actual food items I suggested were a bit of a joke, but the food science and baking store suggestion you offered are excellent.
It looks like the closest fit for a baking supply store is a Williams Sonoma, otherwise I’ve got an hour+ drive of me. But it’s on the list for next time we travel to more populous cities!
Edit: A local (hour drive away) baking shop has a pretty comprehensive website. I’ve learned that Vanilla powder exists and I might wind up buying edible metallic powders to put on things that shouldn’t be those colors.
We’re doing a ‘super soft’ birthday for one of our dogs this year. My whole paradigm for decoration and (human) foods has shifted.