The ocean didn’t swallow Alexander Selkirk, and that is what makes his story so unsettling. There was no violent shipwreck, no sudden catastrophe, no dramatic plunge into the depths that could be blamed on bad luck or cruel weather. Instead, he was left standing on a hostile shore, watching the ship that carried his life, ... Read more...
from Prepper's Will
Friday, January 16, 2026
Thursday, January 15, 2026
Stop Wasting Your Money on Batteries
Most preppers have done the same thing for years, and it usually starts in a normal store aisle. You walk past the batteries, you see a big pack on sale, and you picture a power outage, a storm, or a time when stores are empty, so you toss the pack in the cart. You tell […]
The post Stop Wasting Your Money on Batteries appeared first on Ask a Prepper.
from Ask a Prepper https://ift.tt/KUXCye8
30 Foods That Can Last Up To 30 Years
Estimated reading time: 19 minutes
Are you looking for long-term food storage options? If so, you’ve come to the right place. We’ve compiled a list of 30 foods that can last up to 30 years! From canned goods to freeze-dried fruits, these foods are sure to make it through even the most extreme circumstances.
Most of us have heard the old adage, “Life is short, so eat dessert first.” But if you’re looking for food items to stock up on in case of an emergency, that phrase doesn’t really apply. In fact, it’s best to invest in food items that will last a long time and perhaps even outlive you!
Here are 30 foods that can last up to 30 years. (Note: You'll need to store them properly to make sure they can last 30 years. See below.)
1. Apple Cider Vinegar
Apple cider vinegar is a unique food due to its versatility and longevity. It can last up to 30 years with proper storage, giving it the perfect shelf life for any kind of stockpile. And as a bonus, it has many uses.
Those looking to store this food product can do so without fear of wasting it as long as they provide an environment that is cool, dark, and dry.
Related Article: How to Make Apple Cider Vinegar
2. Baking Soda
Baking soda is a valuable food to have stored in your stockpile, as it can last up to 30 years. It is a great natural leavening agent which helps make things like cakes or breads fluffy and light.
Plus, it can be used for many non-food applications, such as for cleaning around the house or conditioner for hair. To ensure that baking soda maximizes its shelf life, it should be stored in an airtight container with a low humidity setting.
Keep it away from other items of a strong odor in order to prevent absorption and contamination from occurring during storage.
Related Article: 101 Homestead Uses for Baking Soda
3. Black Beans
Dried black beans are an incredibly useful staple due to their remarkable longevity. Not only can they be cooked up and enjoyed in a variety of authentic Mexican, Latin American, and some Asian cuisine dishes; these beans can be stored for up to 30 years when sealed in an airtight container or Mason jar.
4. Brown Sugar
Brown sugar is a pantry essential that can last up to 30 years, making it an ideal addition to any food stockpile. Brown sugar acts like a preservative due to its molasses content and naturally can resist both bacteria and fungal growth.
This means that it has a long-lasting shelf life with no degradation of flavor or quality. In order to maintain its longevity, the best way to store brown sugar is in an airtight container like a glass jar.
5. Bouillon Cubes
Bouillon cubes are a staple that should be included in any food stockpile. Not only do they provide amazing flavor to recipes, but they can also last up to 30 years when stored properly.
Their long shelf-life and convenience make them an excellent addition to any pantry. Whether you need a delicious base for soups and stews, or looking for a way to instantly upgrade the flavor of your favorite dishes, bouillon cubes have it all.
On top of that, compared to the price of fresh spices and other seasonings, bouillon cubes are relatively cost-effective and can be used over and over again in multiple recipes.
Related Article: How to Make Bouillon Cubes That Last for Years
6. Cocoa Powder
Raw cocoa powder is an amazing pantry food that can quite literally last you a lifetime. With a shelf life estimated up to 30 years, it makes sense why raw cocoa powder should be included in your stockpile.
Not only does it have a long shelf-life, but it can also offer a variety of uses in both sweet and savory meals. From adding flavor and texture to desserts, smoothies, and baked goods, to adding depth to dishes like chili, curry, and more, there’s no limit to how raw cocoa powder can be used in both sweet and savory recipes.
7. Corn Starch
Corn starch is a great item to have in your food stockpile, as it can last for up to 30 years. For anyone looking to bulk-stock their pantry and prepare for the unexpected, this shelf-stable product makes it easy.
Whether you use it to thicken soups and sauces, make gluten-free baked goods, or for any other culinary task, the long shelf life of cornstarch makes it flexible and dependable. With its versatility in the kitchen and its lasting power, there's no doubt that stockpiling this staple should be a priority.
Related Article: 23 Clever Uses for Cornstarch
8. Corn Syrup
Corn syrup can be a real game changer if you're looking to build up a stockpile of non-perishable items. It has an incredibly long shelf life of 30 years, making it one of the most reliable products to have in your store cupboard.
Not only that, but corn syrup is also versatile – as well as being an excellent source of sweetness for desserts and snacks, it's often used as a stabilizer and thickener in dressings, sauces, and marinades. You can use it to preserve food by changing the acidity and moisture levels, stop texture breakdown, and help maintain nutrients.
9. Dehydrated Hash Browns
Dehydrated hash browns can be an incredibly useful food to have in your stockpile. Not only are they a great source of carbohydrates, but thanks to their dehydration process, they can last up to 30 years without going stale or losing nutritional value!
This makes them a great choice for emergency situations where you may not be able to get fresh food supplies, or for stocking ahead for long-term storage in case of economic strife.
10. Dried Lentils
Dried lentils are truly a kitchen staple to have on hand. Not only are they nutritious and a great source of plant-based protein, they also have a shelf life that is unparalleled.
Unlike other staples like grains and beans, dried lentils can last up to 30 years. This makes them particularly valuable in times when the supply chain is disrupted or the economy takes an unexpected turn.
With just a few ingredients like onion, garlic, carrots, tomatoes, and spices, you can make an array of delicious recipes, so you never get bored of them either!
11. Ghee
Ghee is not only incredibly nutritious and full of healthy fats, but its shelf-life is incredibly long as well. In fact, it can last for up to 30 years when stored properly – making it ideal for stocking up for long periods of time. This makes it a lifesaver for those times when traditional food supplies are scarce or unavailable.
Plus, since ghee doesn't require refrigeration, it's easy to store in most places. Ghee can be used in a variety of recipes from savory dishes to frostings and candies – giving you an incredibly versatile item that will last forever.
Related Article: How to Make Homemade Ghee
12. Instant Coffee
Instant coffee is increasingly popular for anyone looking to stockpile food for future use, as it can last up to 30 years.
Instant coffee also has the added advantage of being quick and easy to prepare. In addition, instant coffee has become more widely available and comes in an ever-increasing list of flavors.
13. Instant Dry Potato Flakes
Instant dry potato flakes are ideal to have in your home pantry or stockpile. With a shelf life of up to 30 years, they could easily outlast any perishable food in your store.
Furthermore, instant dry potato flakes are extremely easy to prepare – simply add water and microwave for a few minutes, and you have instant mashed potatoes.
14. Jell-O
Jell-O may not be great for your waistline, but it sure is good for your pantry! Just make sure you get the regular kind and not the sugar-free kind; otherwise, it won’t last nearly as long. 0
15. Kidney Beans
Dried kidney beans are a great source of protein and fiber and can easily be stored for up to 30 years without losing flavor or texture. Try adding them to soups or chili for an extra boost of nutrition.
16. Oatmeal
Oatmeal is another pantry staple that has almost eternal shelf life when stored correctly in airtight containers. Plus, it’s packed with vitamins, minerals, protein, antioxidants, and fiber so it makes for a nutritious breakfast option that won't go bad anytime soon.
Related Article: No-Bake Oatmeal Energy Balls
17. Pasta
Dried pasta has an impressive shelf life of up to 30 years if stored correctly. You can enjoy all sorts of shapes, like spaghetti noodles and elbow macaroni, without having to worry about expiration dates.
Related Article: How to Store Pasta So It Lasts for Decades
18. Pinto Beans
Pinto beans are another powerhouse food that will keep indefinitely when stored correctly in airtight containers. Not only do they provide essential nutrients, but they also have a low glycemic index which means they won’t spike your blood sugar levels as other starchy carbohydrates might.
19. Popcorn
Popcorn can definitely keep for up to 30 years if stored correctly. It's an excellent source of fiber and antioxidants and can be used in a variety of recipes. Just make sure to store it in an airtight container or vacuum-sealed bag.
20. Powdered Milk
Powdered milk is another food that has a surprisingly long shelf life if stored properly. In Mylar bags with oxygen absorbers, it will last about 10 years. But if you can get it in nitrogen-packed cans, it should be good for several decades.
It's a great source of protein and can be used in anything from oatmeal to smoothies. For best results, store it in an airtight container, as oxygen exposure can degrade its quality over time.
21. Pure Vanilla Extract
Pure vanilla extract is a must-have for any serious baker, and it just so happens that it also has an incredibly long shelf life.
Imitation vanilla extract won't last nearly as long, so make sure you get the real stuff! It should keep for up to two years when stored correctly in an airtight container away from heat sources like direct sunlight or stove-tops.
22. Raw Honey
Raw honey is known for its sweet taste and healing properties, but did you know that it also has a very long shelf life? As long as it's stored correctly (in an airtight container away from light and heat sources), raw honey can last for upwards of 10 years!
That means you'll always have some on hand for baking or medicinal purposes!
Related Article: 21 Survival Uses for Honey That May Surprise You
23. Raw Maple Syrup
Similarly, raw maple syrup has a surprisingly long shelf life of up to 30 years when kept sealed tightly in a cool place away from light sources.
Related Article: How to Make Maple Syrup Step by Step
24. Rice
Dried rice is one of the most versatile staples around and can last anywhere from four to 30 years, depending on how it's stored. Make sure to keep your rice sealed tightly in an airtight container away from moisture and heat sources like direct sunlight or ovens for optimal longevity.
Related: How to Store Rice So It Lasts for Decades
25. Salt
And don't forget about salt! This essential seasoning will last almost indefinitely (as long as it's kept dry).
Related Article: 23 Reasons to Stockpile Salt
26. Soy Sauce
Soy sauce is a lasting pantry hero, with a shelf life well exceeding that of other condiments. It has an incredibly extended storage time thanks to its complex fermentation and brewing process.
Despite standing in your pantry for years without expiration or going bad, soy sauce remains full of flavor – providing an instant boost to any dish! With its unique umami-rich taste profile and its rich consistency, it's a perfect addition to any domestic stockpiled meal that may need some extra seasoning.
27. Sugar
Sugar is an incredibly versatile pantry item and its long shelf life of up to 30 years makes it an invaluable part of your stockpile. You can use it in sweet treats as well as savory dishes, and it adds a nice flavor boost when used in marinades and even sauces.
If you're stocking up for long-term food storage, sugar takes up minimal space but adds plenty of utility – plus, there is no expiration date so you won't have to worry about running out anytime soon.
28. Tea Bags
Tea bags are incredibly useful to have in your stockpile as they can last up to 30 years! Tea bags can be made from a variety of different ingredients, which range from traditional green teas and oolongs, to the more exotic chai latte or masala tea.
Not only are tea bags an enjoyable way to enjoy a hot beverage, they also make excellent flavor enhancers for foods like soup, stew, and chili. They can even be used to make flavorful dressings for salads or marinades!
29. Wheat Berries
A staple food that has been enjoyed around the world for thousands of years, wheat berries have reliable staying power that most other grains can’t compete with – they can last up to 30 years without losing flavor or nutritive value.
This makes them an ideal addition to any stockpile of long-term foods, because you know you’ll be able to rely on them when needed. Wheat berries are also incredibly versatile in the kitchen, as they can be cooked in many delicious and nutritious recipes, from breads and pastas to casseroles and puddings.
Related Article: Why You Should Store Wheat Berries Instead of Flour
30. White Vinegar
White vinegar is an incredibly useful food for the kitchen and beyond, with a shelf-life of up to 30 years. Its acidic nature gives it a range of uses, such as pickling foods and preserving other ingredients, baking delicious cakes, and even making cleaning solutions with the use of its natural disinfectant qualities.
White vinegar can also change the flavor of food and drinks for the better, adding interesting twists to recipes; there's even a Texan BBQ sauce with its secret ingredient being white vinegar.
Related Article: 23 Brilliant Uses for White Vinegar
How to Store These Foods So They'll Last Long Term
To make sure your stockpile lasts years, it’s important to store your food properly. Here are some tips on how to best store your stockpile so you can enjoy all the benefits of long-term storage without any of the downsides.
The key to storing food for long-term use is keeping it cool and dry. That means storing your stockpiled items away from direct sunlight, at temperatures between 50°F and 70°F. This will help prevent spoilage, extended cooking time, or discoloration due to heat damage.
Also, remember that moisture can cause mold growth or insect infestations, so make sure you store everything in airtight containers or bags that prevent moisture from entering. If you live in a humid climate, consider getting an electrical dehumidifier to keep the air in your pantry at optimal levels for long-term storage.
You can make the most out of your space by organizing it like a pro. Make sure all foods are easily visible and accessible by installing shelving units with adjustable wire shelves that allow air circulation around each item.
Label shelves so that you know what’s where (and don’t forget to rotate older items towards the front). It’s also helpful to keep an inventory list so you know when items need replacing or replenishing. Plus, it’ll come in handy if you ever need to find something specific quickly.
Date everything! Label each container with the date purchased or expiration date (if applicable) so that nothing goes bad before its time. This will also help you stay organized while rotating items in and out of your stash regularly.
Invest in quality containers such as mason jars or plastic buckets with lids—they’re great for storing grains, pasta, flour/sugar/etc., nuts/seeds/trail mixes, etc.—and don't skimp on lids (they should seal tightly). Gamma seal lids will ensure that pests like rodents and insects don't get into your food stores either.
If you're looking for ways to expand your food storage options beyond what's available at the grocery store, look no further. All of these foods will last up to 30 years so you'll have them when you need.
Originally published on Homestead Survival Site.
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The post 30 Foods That Can Last Up To 30 Years appeared first on Urban Survival Site.
from Urban Survival Site
How To Make Cornbread From Scratch
I know you’ve had some amazing cornbread in your life, but have you ever had the best cornbread recipe out there? Probably not. I’m going to teach you how to make the best Cornbread Recipe out there. I’ve been making this recipe for years, and now it’s time that I pass it on. Cornbread is one of those recipes that you enjoy with chili, soup, or as a snack.
Whenever I have people over, I enjoy making cornbread because it’s tasty and very filling. My friend, Kathleen, gave me this recipe years ago, and it is the best one I have ever tasted.
Making cornbread from scratch is one of those timeless kitchen skills that brings comfort, flavor, and tradition together in one simple dish. Long before boxed mixes lined grocery store shelves, cornbread was made with basic pantry ingredients and baked fresh for every meal. Learning how to make cornbread from scratch isn’t just about food; it’s about preserving a skill that has fed families for generations.
This guide walks you through the process, techniques, tips, and common mistakes involved in making homemade cornbread without a recipe, so you understand the why behind every step.
Why Make Cornbread From Scratch?
Homemade cornbread has a texture, flavor, and freshness that store-bought mixes simply can’t replicate. When you make it from scratch:
- You control the ingredients
- You avoid preservatives and fillers
- You can customize sweetness, texture, and moisture
- You achieve a more authentic corn flavor
From-scratch cornbread also adapts easily to different meals, from hearty chili nights to simple beans and greens.
Understanding the Key Ingredients
While cornbread is simple, each ingredient plays an important role in the final result.
Cornmeal
Cornmeal is the foundation of cornbread. The grind size matters:
- Fine grind creates a softer, cake-like texture
- Medium grind offers a traditional crumb
- Stone-ground cornmeal provides a deeper flavor and texture
Flour
Flour balances the cornmeal, giving structure and preventing the bread from being too crumbly. The ratio of cornmeal to flour determines whether your cornbread is dense or light.
Fat
Fat adds moisture and richness. Butter, oil, or rendered fat all affect flavor and texture differently. Traditional Southern cornbread often relies on fat heated in the pan for crisp edges.
Liquid
Milk or other liquids hydrate the cornmeal and flour. Some cooks prefer to let the cornmeal soak briefly to soften the texture before baking.
Leavening
A leavening agent helps cornbread rise slightly, keeping it tender instead of compact.
Sweetener (Optional)
Sweetness is a personal and regional preference. Some styles of cornbread are completely unsweetened, while others include a touch of sugar for balance.
Choosing the Right Pan
The pan you use has a major impact on how your cornbread turns out.
- Cast iron skillet: Creates crispy edges and even heat
- Glass or ceramic: Produces a softer crust
- Metal pan: Bakes evenly with a moderate crust
Preheating the pan, especially cast iron, helps develop that golden, crunchy exterior many people love.
Mixing the Batter Properly
One of the most common mistakes when making cornbread from scratch is overmixing.
- Mix just until combined
- Overmixing can lead to tough or dense cornbread
- A few small lumps are normal and expected
Cornbread batter should be thick but pourable, not runny or stiff.
Baking Tips for Perfect Cornbread
- Preheat your oven fully before baking
- Place the pan in the center of the oven
- Avoid opening the oven door too early
- Look for a golden top and firm center
Cornbread continues to set slightly after being removed from the oven, so resting time matters.
Common Cornbread Mistakes to Avoid
- Using stale cornmeal
- Skipping pan preheating
- Adding too much flour
- Baking at the wrong temperature
- Cutting too soon after baking
Avoiding these mistakes helps ensure a tender crumb and balanced flavor.
Variations You Can Make From Scratch
Once you master the basics, cornbread is easy to customize:
- Savory additions like herbs or vegetables
- Richer versions with added fat
- Rustic styles with coarse cornmeal
- Softer versions with extra moisture
Making cornbread from scratch gives you full control over how it turns out every time.
Cornbread Ingredients
- Bread or all-purpose flour will help your cornbread rise and achieve a spongy, cake-like texture.
- The yellow cornmeal is really what you need for good cornbread. It gives that grainy texture and beautiful color.
- Granulated white sugar gives the cornbread that hint of sweetness we all love.
- Salt is critical to bring out all the flavors we want to taste in that first bite of cornbread.
- Baking powder (must be fresh) helps our cornbread dough to rise and expand as it bakes.
- Milk makes our cornbread taste rich and makes it so moist!
- Eggs, we need to bring all the ingredients together and help the cornbread rise.
- Butter, well, I LOVE butter, and it makes everything taste better and gives us that rich, flaky, and moist flavor.
Easy Cornbread Recipe
This recipe is one of the best cornbread recipes I’ve found. Most of us go for a Jiffy Box in order to make cornbread. You don’t have to do that anymore. I know that I was intimidated for years by making cornbread.
After you master it, you will start making this cornbread recipe anytime you want, and particularly when you have just a few minutes. I think you’ll appreciate the soft texture of the cornbread, but also that familiar taste that only this kind of bread can give you.
How to Make Cornbread From Scratch
Are you interested in learning how to make this delicious recipe? I’m excited to teach you! Learning how to make this recipe is sure to change mealtime in your house. You can easily make this recipe whenever you get the “hankering” for a little cornbread.
Step One
The first step is to preheat your oven to 425°F = (218°C). I greased the 8-inch cast-iron pan and placed it in the hot oven to preheat. This is an 8-inch Lodge Cast-Iron Skillet Pan, but any brand will work.
Step Two
The next step is to gather all of the ingredients. What I love about this recipe is that I stock all of these ingredients in my pantry, refrigerator, and freezer. I keep my cornmeal in the freezer in an airtight container. The cornmeal I like to buy is Bob’s Red Mill Coarse Grind Cornmeal. You may prefer Bob’s Red Mill Medium Grind Cornmeal. It’s just your personal preference.
Step Three
I combined all of the dry ingredients in a medium-sized bowl to distribute them evenly. Be sure to watch for the baking powder to be fully distributed, or you may find a tiny chunk of it after baking your cornbread. Yes, it’s happened to me!
Step Four
Then I added the melted butter, the egg, buttermilk, and the sour cream. Then stir thoroughly, but do not overmix.
Step Five
Remove the cast-iron pan from the oven. Spread the batter evenly in the pan.
Step Six
Bake for 20-25 minutes until golden brown. Serve warm with butter or honey butter.
Step Seven
Let cool for about ten minutes before cutting the wedges to serve.
The Best Cornbread Recipe
Cornbread Recipe
Servings 6 people
Ingredients
- 1 cup white flour (I use bread flour)
- 1 cup yellow cornmeal
- 2/3 cup of sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup melted butter or vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1/4 cup sour cream
Instructions
-
Preheat your oven to (425°F) = (218°C)
-
Grease an 8-inch cast-iron pan or 9-inch round cake pan.
-
I would place the cast-iron pan in the oven to heat while you mix all the ingredients.
-
I combined all other dry ingredients in a medium bowl to evenly distribute them.
-
Then I added the melted butter, the egg, buttermilk, and the sour cream.
-
Then you mix thoroughly, but do not overmix.
-
Remove the cast-iron pan from the oven.
-
Spread the batter evenly in the pan and bake for 20-25 minutes until golden brown.
-
Serve warm with butter or honey butter.
Honey Butter Recipe
Honey Butter by Food Storage Moms
Servings 4 people
Ingredients
- 1/2 cup softened butter
- 1/4 cup honey-I only use pure raw honey
Instructions
-
Whip the softened butter with a hand mixer until fluffy and slowly add the honey to blend together. Chill until ready to use.
What can I serve with Cornbread?
- Chili
- Soup
- Beef Stew
- BBQ Chicken Legs
- Honey Butter (see recipe above)
- BBQ meat of any kind
- Instant Pot meat (super tender)
- 20 Instant Pot® Bean Recipes
- Pork Chops
- Award Winning White Chili Recipe
What is Cornbread?
You may be the only person in the world who hasn’t tried or made cornbread, but that’s about to change. If you’re uncertain about what cornbread is made from, here is the list: cornmeal, flour, sugar, eggs, a leavening agent, and a few other ingredients.
All of the ingredients are mixed together to create cornbread. I bake mine in the cast-iron pan, and it comes out golden brown. I prefer sweet cornbread. When I was a kid, I’d pour syrup on the cornbread to make it even sweeter. Give that a try if you haven’t done it before.
When I go to Cracker Barrel, their cornbread is kind of dry, so you have to add tons of syrup to help it go down. That’s not the type of cornbread we’re making here. My recipe is soft and scrumptious.
How Do You Make Cornbread From Scratch?
Well, the reason you’re reading this post is to show you how to make cornbread from scratch. It’s a lot different than making cornbread from a box. You’ll be surprised how easy it is to make.
Do You Need to Use Baking Powder for Homemade Cornbread?
While each recipe is different, most cornbread recipes require baking powder. If you don’t have baking powder, you can always use a substitute.
This post explains Baking Powder Substitutes.
What Does Cornbread Taste Like?
You have not lived until you’ve tasted cornbread. When done right, cornbread tastes like a dense cake, with a sweeter and lighter texture than cake.
Some recipes can fall apart because the cornmeal isn’t the best at holding everything together. Whether it falls apart or not, it still tastes delicious. This recipe has sour cream, and maybe that’s why it’s so soft and yummy!
Storing and Reheating Cornbread
- Store at room temperature for short periods
- Refrigerate for longer storage
- Reheat gently to avoid drying it out
Proper storage helps maintain moisture and flavor.
Final Word
Learning how to make cornbread from scratch is a skill worth having in every home kitchen. It’s simple, affordable, and deeply rooted in tradition. Once you understand the process, you’ll never need a boxed mix again and can tailor your cornbread exactly to your taste.
Homemade cornbread isn’t just food, it’s comfort, heritage, and self-reliance baked into every slice. I believe Southern Cornbread is the best, but when it comes to cornbread, I’m not picky. I’m glad I could show you how to make the best cornbread out there. Add a little melted butter, and you’ll be in heaven! May God bless this world, Linda
Copyright images: Homemade Whipped Honey Butter Depositphotos_187217466_S
The post How To Make Cornbread From Scratch appeared first on Food Storage Moms.
from Food Storage Moms
10 Tips For Cooking From Scratch
In this guide, we’ll break down 10 tips for cooking from scratch, explained in detail and written for real-life busy schedules, limited budgets, and everyday families.
Cooking from scratch is more than a trend; it’s a powerful life skill that saves money, improves health, and builds confidence in the kitchen. Whether you’re trying to cut grocery costs, avoid ultra-processed foods, or become more self-reliant, learning how to cook from scratch is one of the most valuable skills you can master.
Kitchen Items You Need
- Slow Cooker
- Soup Pot
- Rice Cooker
- Danish Whisk
- Can Openers, Hand Crank, and Electric
- Mixing Bowls
- BreadMaker
- Dicorain Food Sealer
- Frying Pan
I have the instructions listed after tip #10 below for making a Roux. If you can make a Roux, your meal possibilities will expand a lot. You can make so many things with a Roux. Here are a few ways I use my Rouxs:
Why Cooking From Scratch Matters More Than Ever
With rising food prices, ingredient shortages, and growing concerns about additives and preservatives, more people are returning to homemade meals. Cooking from scratch allows you to:
- Control ingredients and portion sizes
- Reduce food waste
- Stretch your grocery budget
- Improve nutrition
- Build kitchen confidence
- Create meals your family actually enjoys
Let’s dive into the essential skills every home cook should know.
1. How to Read Recipes Properly Before You Start
One of the biggest mistakes beginners make is jumping into a recipe without reading it fully.
Why this matters:
Many recipes require prep steps, resting time, or ingredients that need to be added at specific stages. Missing these details can ruin the final dish.
What to do instead:
- Read the recipe from start to finish
- Check prep time vs cook time
- Look for phrases like “divided,” “room temperature,” or “set aside.”
- Prepare all ingredients before turning on the stove
This single habit prevents stress, mistakes, and wasted food.
2. How to Build Simple Meals From Basic Ingredients
Cooking from scratch doesn’t mean fancy meals — it means starting with whole ingredients.
Core scratch cooking ingredients include:
- Flour, sugar, salt
- Eggs
- Rice, pasta, potatoes
- Dried or canned beans
- Fresh or frozen vegetables
- Basic oils and fats
Once you understand how these staples work together, you can create hundreds of meals without a recipe.
Example:
Chicken + vegetables + seasoning + starch = endless dinner options.
3. How to Prep Ingredients Like a Pro
Proper food prep saves time and makes cooking enjoyable instead of overwhelming.
Key prep skills to learn:
- Chopping onions evenly
- Mincing garlic
- Washing and storing produce correctly
- Pre-measuring spices
Batch prep tip:
Chop vegetables for several meals at once and store them in airtight containers. This makes cooking from scratch faster than ordering takeout.
4. How to Season Food Correctly
Seasoning is what separates bland food from delicious food.
Scratch cooking rule:
Season in layers, not all at once.
Must-know seasoning tips:
- Salt enhances flavor (not just “saltiness”)
- Acid (vinegar or lemon) brightens dishes
- Herbs add freshness
- Spices add warmth and depth
Taste as you cook and adjust slowly. You can always add more, but you can’t take it away.
5. How to Cook Without Relying on Boxed Mixes
Boxed mixes are convenient, but they often contain preservatives, excess sodium, and fillers.
Scratch alternatives you should know:
- Homemade pancake batter
- Simple bread dough
- DIY seasoning blends
- Basic sauces like gravy, white sauce, and tomato sauce
Once you learn these basics, boxed mixes become unnecessary and expensive.
6. How to Make Simple Sauces From Scratch
Sauces are the backbone of scratch cooking.
Essential sauces to master:
- Pan sauce
- Basic tomato sauce
- Cream or white sauce
- Simple vinaigrette
Learning sauces allows you to transform plain ingredients into restaurant-quality meals using what you already have on hand.
7. How to Cook Proteins Properly
Overcooked protein is one of the biggest frustrations for new cooks.
Scratch cooking protein tips:
- Let meat rest before and after cooking
- Don’t overcrowd the pan
- Use medium heat more often than high heat
- Learn visual doneness cues, not just time
Properly cooked proteins mean tender chicken, juicy burgers, and flavorful meals every time.
8. How to Use Leftovers Creatively
Cooking from scratch saves money, but only if food doesn’t go to waste.
Leftover transformation ideas:
- Roast chicken → soup, casseroles, sandwiches
- Cooked vegetables → omelets or stir-fries
- Rice → fried rice or rice bowls
Thinking in terms of “ingredient reuse” rather than “leftovers” changes everything.
9. How to Stock a Scratch-Cooking Pantry
A well-stocked pantry makes cooking from scratch easy, even on busy nights.
Essential pantry items:
- Flour, sugar, baking powder, baking soda
- Rice, pasta, oats
- Canned tomatoes and beans
- Oils and vinegars
- Spices and dried herbs
When your pantry is ready, meals come together quickly without extra grocery trips.
10. How to Build Confidence Cooking Without Recipes
The ultimate scratch cooking skill is cooking without strict instructions.
How to get there:
- Start with simple meals
- Repeat recipes until comfortable
- Pay attention to smell, texture, and color
- Trust your instincts
Confidence grows with practice, not perfection.
Common Mistakes When Learning to Cook From Scratch
Avoid these beginner pitfalls:
- Trying overly complicated recipes too soon
- Skipping prep steps
- Not tasting while cooking
- Expecting perfection immediately
Scratch cooking is a journey; every meal teaches you something.
How to Make a Roux (The Complete Beginner’s Guide)
Learning how to make a roux is one of the most important skills in cooking from scratch. A roux is the foundation for countless classic dishes, from creamy gravies to rich soups and hearty sauces. Once you master it, you unlock a whole new level of confidence in the kitchen.
This guide will walk you through what a roux is, why it matters, the different types of roux, and exactly how to make one step by step, with tips to avoid common mistakes.
What Is a Roux?
A roux is a simple mixture of fat and flour cooked together and used to thicken sauces, soups, and gravies. Despite its simplicity, the technique behind it creates smooth, flavorful results rather than lumps or a raw-flour taste.
Basic Roux Ratio:
- Equal parts fat and flour (by weight or volume)
Common fats include:
- Butter
- Oil
- Bacon fat
- Lard
Why a Roux Is Important in Cooking
A roux does more than just thicken food.
A roux helps:
- Create smooth gravies and sauces
- Prevent lumps in soups
- Add depth and richness
- Improve texture and mouthfeel
Without a roux, many classic comfort foods simply wouldn’t exist.
Types of Roux (And When to Use Them)
The color of a roux determines both flavor and thickening power. The longer it cooks, the darker it becomes.
White Roux
- Cooked briefly (1–2 minutes)
- Mild flavor
- Strong thickening power
Best used for:
- White sauces
- Cream soups
- Sausage gravy
Blond Roux
- Light golden color
- Slight nutty flavor
- Medium thickening power
Best used for:
- Chicken gravy
- Turkey gravy
- Cream-based sauces
Brown Roux
- Medium brown color
- Rich, toasted flavor
- Less thickening power
Best used for:
- Beef gravies
- Stews
- Gumbo bases
Dark Roux
- Deep brown, almost chocolate-colored
- Very rich, nutty flavor
- Minimal thickening power
Best used for:
- Cajun and Creole dishes
- Gumbo
- Deeply flavored sauces
How to Make a Roux Step by Step
Making a roux requires attention but not complicated tools.
Step 1: Heat the Fat
Place a heavy-bottomed pan over medium heat and add your chosen fat. Allow it to melt or heat fully, but don’t let it smoke.
Step 2: Add the Flour
Sprinkle in an equal amount of flour while stirring continuously.
Important:
Stir immediately to prevent clumping.
Step 3: Stir Constantly
Use a whisk or wooden spoon to stir the mixture continuously. This prevents burning and ensures even cooking.
Step 4: Cook to Desired Color
- White roux: Cook just until bubbly and smooth
- Blond roux: Cook until lightly golden
- Brown roux: Cook until medium brown
- Dark roux: Cook slowly until deep brown
Never walk away, roux can burn quickly.
Step 5: Add Liquid Slowly
Once your roux reaches the desired color, slowly add warm liquid (broth or milk), whisking constantly to keep it smooth.
Best Liquids to Add to a Roux
The liquid you add determines the final dish.
Common options include:
- Milk or cream
- Chicken broth
- Beef broth
- Vegetable stock
Tip: Warm liquids combine more smoothly than cold ones.
Common Roux Mistakes to Avoid
Even experienced cooks can struggle with roux if they rush.
Burning the Roux
If it smells bitter or looks speckled, it’s burned. There’s no fixing it, start over.
Adding Liquid Too Fast
Pouring liquid too quickly can cause lumps. Add gradually while whisking.
Using High Heat
High heat increases the risk of burning. Medium heat is ideal.
Not Cooking the Flour Long Enough
Raw flour taste means the roux wasn’t cooked long enough before being added to the liquid.
Can You Make Roux Ahead of Time?
Yes! Roux can be made in advance and stored.
Storage tips:
- Refrigerate for up to 1 week
- Freeze in small portions for up to 3 months
A pre-made roux is a time-saver on busy cooking days.
How Much Roux Do You Need?
A general guideline:
- 1 tablespoon fat + 1 tablespoon flour thickens about 1 cup of liquid
Adjust based on how thick you want the final dish.
Why Every Home Cook Should Learn to Make a Roux
A roux is the backbone of scratch cooking. It teaches:
- Patience
- Heat control
- Flavor development
Once mastered, you’ll rely less on packets, mixes, and store-bought sauces.
How To Make A Roux
Servings 8 people
Ingredients
- 1 cup Butter
- 1 cup Flour
- 1/2 Gallon of Milk
Different Meal Options with Roux
- Add cooked sausage (makes sausage gravy)
- Add grated cheese and cooked macaroni to taste for Mac & Cheese
- Add Chipped beef
- Cooked broccoli for soup
- Cooked cauliflower for soup
Instructions
-
Grab a large saucepan and melt the butter, stirring constantly.
-
Add the flour and blend until smooth. This is called a Roux.
-
Add the milk slowly and stir constantly until the mixture thickens.
-
Add more milk if it's too thick.
-
Add salt and pepper to taste. Stir constantly.
-
I add a little sugar, it's just me, it tastes better.
Final Thoughts: Cooking From Scratch Is a Life Skill Worth Learning
Learning how to make a roux may seem simple, but it’s a powerful skill that transforms everyday meals into comforting, homemade classics. With just flour, fat, and a little attention, you can create gravies, sauces, and soups that taste rich, smooth, and satisfying every time.
Cooking from scratch is not about being fancy or perfect; it’s about being authentic. It’s about control, confidence, and care for your budget, your health, and your family. Start small. Master the basics. Build confidence one meal at a time. The more you cook from scratch, the easier and more rewarding it becomes. May God bless this world, Linda
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