Using Trimmings, Peelings, Shells & Bones for stock. Carrot peelings, Celery tips, Leek leaves, Onion left overs, mushroom peelings and stalk can all be added into a liquid to whip up a flavorful stock, you will only need that much to cook a small portion since it's for home use.
What about shells & bones? We seldom have enough at home to even impart any flavor but there's something called the freezer. Lobster legs, Crab shells, prawn shells, Crayfish shells, any idea how good the stock would taste if all this are kept till there's enough before making a crustacean stock or even reduced down to a crustaces sauce? One important thing to note if you are freezing bones and shells, wash them clean, dry them and freeze. There's no need to dry them too much, just make sure there's no excess water dripping from them. Either put in a air-tight container, or wrap very tightly in cling film removing air wherever possible.
What about shells & bones? We seldom have enough at home to even impart any flavor but there's something called the freezer. Lobster legs, Crab shells, prawn shells, Crayfish shells, any idea how good the stock would taste if all this are kept till there's enough before making a crustacean stock or even reduced down to a crustaces sauce? One important thing to note if you are freezing bones and shells, wash them clean, dry them and freeze. There's no need to dry them too much, just make sure there's no excess water dripping from them. Either put in a air-tight container, or wrap very tightly in cling film removing air wherever possible.
How to deal with leftover meat?
If you have an oven at home, it would provide more options. However, it's fine without an oven. Think about dishes that the poor cooks. Do you have any idea that pastas were meant for the poor in the past? And it can cost up to $50 for a few bites now? Pastas were what the Italians resorted to during hard times because pastas can be dried and kept for a long time. Other than pastas, there's meat loaf, stir-fried noodles, fried- rice, risottos, ragus, CURRY!, bun fillings. Food goes a long way, so don't throw food as you wish. Eat what you need, because there are people who don't even know when their next meal's gonna be.
If you have an oven at home, it would provide more options. However, it's fine without an oven. Think about dishes that the poor cooks. Do you have any idea that pastas were meant for the poor in the past? And it can cost up to $50 for a few bites now? Pastas were what the Italians resorted to during hard times because pastas can be dried and kept for a long time. Other than pastas, there's meat loaf, stir-fried noodles, fried- rice, risottos, ragus, CURRY!, bun fillings. Food goes a long way, so don't throw food as you wish. Eat what you need, because there are people who don't even know when their next meal's gonna be.
A cut of ribeye is about $5-$10 per 100 g based on breed, origin and marbling. A piece of tenderloin can cause up to $20 per 100g if it's kobe or somewhere from Japan. Or even Wagyu. I am not done, a decent piece is 200g so it's x2! What I am saying, get a piece of hanger steak, skirt steak, chuck, round or what ever. You can still find good marbling and they cost only $2-$3 per 100g! And this would save you like more than $15 if you buy a kilo? All you need to do is marinate it with pineapple and papaya juice. Both fruits cost less than $2 each and at the most you only need 2 each. Marinate it for minimum 6 hours. So let's say you're going to work or going to school. Prepare the juices by blending them the night before or when you're free. Before you leave home, portion the meat the smaller the better but for steaks 200g is decent. Or you can have them butchered when you're buying. Place them in the marinade. Add whatever flavors you like rosemary, thyme, or asian flavors like miso rub, or 5 spice hoisin rub. Whatever. When you come home. They will be as tender or more tender than tenderloins. This works for touch cuts of pork and any other meat too.
The expensive ones are the proteins. Which includes seafood. You do not need to buy seabass or redsnappers. But what ever is available in the market which is as cheap as vegetables. Fillet them, pan fry them and make a good sauce. They will taste as good as any fish. (Does not include firm fishes like monkfish, halibut, turbot). If you have an oven, slow roast, meat and about 45 minutes before serving whack the heat for a nice crust. Braise meats, stew meats, cook a bowl of rice or pasta. Boom there's your dinner.
You can also buy very very cheap cuts, cube them up, which makes them more tender after marinating because there's more surface area for the marinate to penetrate the meat, Soak your skewer sticks in water, skewer these meats with vegetables, fruits, like asparagus, pineapple, bell peppers, onions, wrap them in bacon, grill them. Brush them with barbeque sauce or teriyaki or yakitori sauce when they are about to finish for nice caramelization. Goes very well with rice!
There are times when meat are cheap, buy them, freeze them. Im talking about cheap cuts where youre going to slow cook them. I didn't ask you to freeze expensive lamb racks and tenderloins. If you are going to slow cook these meats, it makes no difference to freeze them. Take whatever you need from the freezer, and you would have saves a lot of money.
Leftover bread? Don't throw them! Expired breads? Best. Stale breads are very good as croutons, in sauces, or even dipped in gravies and curries! Make Italian bread pasta sauces. Cook big chunks in these sauces. Or toast them, crumble them and finish your pastas with the bread crumbs for a nice crunch.