I’d try adding more milk or cream if you’ve already got some. I ain’t wasting an extra can either. I’m the kind of person who puts a ton of beans in my chili compared to ground beef because I can’t waste them lol
Comment on Shrinkflation is out of control
grue@lemmy.world 10 months ago
The worst part of shrinkflation is that it ruins all the old '50s-era recipes that were based on “convenience foods” and specified ingredients like “one can” of cream of mushroom soup or “one package” of jello. Nowadays you’ve got to use a can and a half or something – WTF am I supposed to do with half a can of leftover soup, assholes?!
thedrivingcrooner@lemmy.world 10 months ago
isolatedscotch@discuss.tchncs.de 10 months ago
Americans in shambles as shrinkflation ruins their measurement system /s
cubedsteaks@lemmy.today 10 months ago
I had a recipe for queso I found that asked for 13oz of condensed milk.
The stores here only sell 12oz cans. So I had to buy a small 5oz one to go with it. It’s so dumb.
Inky@lemmy.ca 10 months ago
… Or, you know, just adapt the recipe. Not simping for shrinkflation here, but it’s pretty dumb to buy more than you need just to exactly match a recipe for queso
1ird@notyour.rodeo 10 months ago
Food isn’t as precise as people think. I used to stress one recipes and shit when I first started cooking regularly. Shit just kinda works if you stick roughly to most recipes.
Edit: this is just a general comment, I know some foods require an absolute fuck ton of skill and precision to get right
cubedsteaks@lemmy.today 10 months ago
I’ve never made it before and I usually follow recipes as they are and everything always comes out really good so I try not to deviate from that.
When I get experimental, it sucks and then I’m wasting food.
I was also intimidated by making queso specifically as I have a hard time making sauces. I do experiment but they come out shitty when I do and they come out shitty when I follow the recipe.
Most other things come out fine if it’s a recipe I already know and can change a bit without having to worry.
TonyTonyChopper@mander.xyz 10 months ago
as a chemist this got a chuckle out of me
S_204@lemmy.world 10 months ago
Lol, you just wrecked this guy so politely and firmly here. Well done.
grue@lemmy.world 10 months ago
LOL, it’s true!
That said, it’s certainly possible to have the same problem in metric. To the extent that you don’t, it’s probably because you’re still cooking with real ingredients scooped into a container in a market instead of processed, packaged ones.
In other words, the thing you should really be gloating about is being less at the mercy of Cargill and Nestle and whatnot than us Americans are.
esty@lemmy.ca 10 months ago
being at the mercy of loblaws isn’t much better