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