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What are some things you can/should cheap out on? (lemmy.world)

submitted 10 months ago by LunchEnjoyer@lemmy.world to c/asklemmy@lemmy.ml

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I often hear, "You should never cheap out on a good office chair, shoes, underpants, backpack etc.." but what are some items that you would feel OK to cheap out on?

This can by anything from items such as: expensive clothing brands to general groceries.

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[–] RBWells@lemmy.world 7 points 10 months ago* (last edited 10 months ago) (1 children)

Agree on spices, bulk and into the freezer. Cheap spices aren't just as good, they are better.

I used to agree on flour, got good bread flour but recently husband brought me store brand unbleached white flour and it near killed my sourdough starter, so my mind is changed on that - I'd still use it for cake, but cheap flour is low protein and won't work for everything.

Disagree on pasta too, good pasta is easier to cook, doesn't turn to mush as easily.

[–] brygphilomena@lemmy.world 2 points 10 months ago (1 children)

Bread, cake, and all purpose flours are different. It's not just cheap, they are almost different products.

[–] RBWells@lemmy.world 2 points 10 months ago (1 children)

Yes. I'd always used whatever brand all purpose unbleached flour for the starter and figured it didn't matter. So I always asked for "Gold Medal Bread Flour and whatever brand all purpose unbleached flour". But the Publix brand all purpose unbleached wrecked my starter. It took almost the whole bag before I figured out it was the flour, because I didn't realize they varied.

It's actually quite good for pancakes. Maybe it's good for biscuits, that would actually make sense. But it's no good for bread; but Gold Medal or King Arthur unbleached all purpose work fine.

[–] brygphilomena@lemmy.world 1 points 10 months ago

https://watch.foodnetwork.com/video/good-eats-food-network/the-dough-also-rises

It gives a good overview of the types, what makes them different, and what they are good for and how they change what you're baking.