| Prepare Your Food ListsDo you have any
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| | flavor and nutrition, so, even though you
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| ingredients in supply? Do you have enough
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| | can keep a lot of stuff in the freezer
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| for your recipe? Are the ingredients
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| | for long periods, it's better not to keep
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| still fresh or have they spoiled? List
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| | it for more than a few weeks. (Keep track
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| what you're missing and how much you
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| | of what's in the freezer--date everything
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| need. If you're just cooking for one or
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| | as it goes in--so that nothing gets
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| two, don't get the family packages of
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| | buried in the back or bottom for years at
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| perishables unless you can freeze the
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| | a time.)It's real easy to overbuy when
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| extra and use it up before it gets
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| | things are on sale. Then you risk either
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| freezer burn. Most dry spices keep quite
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| | having to eat so much of it that you
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| a while, but can lose potency if stored
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| | can't stand the thought of it for a long
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| in warm, damp areas.Check the grocery
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| | time afterward, or being forced to throw
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| adsSee what's on sale. There is no sense
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| | out some of it when it spoils.Are
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| in paying more than you have to. Consider
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| | national brands worth the price? Are
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| how many people you're cooking for and
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| | house or generic brands just as good as
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| how much refrigerator and freezer space
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| | the national brands?All of the major
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| you have. Nothing is a bargain if you
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| | chain supermarkets have house brands or
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| can't store it long enough to cook and
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| | plainly packaged generic products. Some
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| eat it. A large roast, for example, can
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| | chains have both. Check out your local
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| be chopped into meal-sized pieces and
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| | chains, try the house products, and
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| frozen, or you can cook the whole thing,
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| | decide for yourself when (or if) you want
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| eat what you want, and save the rest for
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| | to spend a little more for the national
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| sandwiches, stews, casseroles, and
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| | brand. If you really prefer a national
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| snacks--if you have the refrigerator or
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| | brand, especially in non-perishables,
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| freezer space to store it.Using coupons:
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| | watch the ads, and when it goes on sale,
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| Coupons can save you money or cost you.
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| | stock up. Many of the house brands are
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| If the coupon is for something you would
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| | made by the same companies that make the
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| have bought anyway, it's worth using. If
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| | national brands. The only difference is
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| it's just a different brand, the coupon
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| | that the supermarket chain buys in
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| makes it cheaper than your regular brand,
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| | quantity, and the manufacturer has no
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| and you can't taste the distinction, use
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| | advertising expense.Staple supplies that
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| it. If the only reason you're buying the
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| | every kitchen needs.
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| product is to use the coupon, forget it!
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| | All-purpose flour, cornstarch (for
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| If it's something new that you would like
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| | thickening gravy), assorted noodles and
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| to try, and you don't have to buy a large
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| | pasta, rice, oils (vegetable, olive,
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| quantity, look at the price and decide if
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| | peanut), vinegar (white wine, red wine,
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| it's worth the money to you. Go ahead and
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| | apple cider, plain distilled), canned
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| treat yourself occasionally. Little
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| | soups (beef broth, chicken broth, tomato,
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| treats make it easier to stick to a
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| | cream of mushroom), assorted spices and
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| healthy routine the rest of the time.How
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| | flavorings (dried minced onion, oregano
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| much should you buy?Most supermarkets
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| | for Italian dishes, salt, pepper, any
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| have the prices marked on the shelves,
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| | others you like.)Buy small quantities on
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| and show a unit price on the ticket.
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| | new items and taste test before stocking
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| Sometimes the larger package costs less
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| | up.Other good things to keep on hand.
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| per pound, or ounce, or whatever unit is
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| | Canned meats and vegetables, mayonnaise,
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| used. Sometimes the smaller package is in
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| | mustard, ketchup, favorite salad
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| fact the better buy. Small calculators
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| | dressings, horseradish sauce,
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| are so inexpensive nowadays that getting
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| | ready-to-eat cereal, quick cooking
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| one to take shopping with you can save
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| | oatmeal, Cream of Wheat, Cream of Rice,
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| you money, especially when one brand, for
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| | grits, gravy mixes, drink mixes, any
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| example, lists the price per pound and
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| | other favorite foods.With these basic
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| another shows the per ounce price.With
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| | pointers you should be well on your way
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| foods that have to be frozen or chilled,
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| | to having a well stocked kitchen and
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| or fresh fruits and vegetables that spoil
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| | great cooking experience.Shawn is a
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| quickly (known as "perishables") only buy
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| | author of Culinary Cops a distinct
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| as much as you can use before they
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| | website that helps future culinary artist
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| perish. The fresher it is, the better the
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| | make their way.
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