Food fillers?

cross-posted from: lemmy.today/post/568354

I like adding things to my icecream, usually peanut butter and frozen fruit. Got to thinking that if I added oats I could actually increase the volume without impacting the flavour all that much (I like oats). I could probably use floured starches or something like that.

Are there other things you “fill”? I think juice + water is the most familiar example. What about something like adding 20% dehydrated milk to fresh milk? Substituting some butter for oil?

Sometimes I find when I’m making my own stuff it ends up being more expensive than buying the packaged variety from the store, but maybe fillers are a way to balance that out.

Deftdrummer ,

I add water to whiskey. Hasn’t failed me since I was 15.

sugar_in_your_tea ,

I think you’re doing something wrong if making food from scratch is more expensive than a prepackaged product, assuming you have the tools and whatnot already and are only comparing ingredients.

For example, I can buy plain yogurt for about $3-4/half gallon, or I can buy milk for $3-4/gallon and make the yogurt myself. So yogurt, which should be easy to mass produce, is about twice the cost packaged vs made from scratch.

The same is true for more complicated dishes, it’s just a lot harder to calculate since there’s a lot of spices and whatnot left over after making a given meal.

Are you sure you’re comparing the same quantity/quality?

filler

I tend to add eggs to lots of things. For example:

  • pancakes - add an extra egg to the batter, or fry an egg and put it in top
  • ramen - add fried egg on top
  • brothy soups - stir in an egg

Eggs are pretty inexpensive in my area, so YMMV.

Blaze OP ,
@Blaze@discuss.tchncs.de avatar

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