The Ka-Ching of Kitchen 'Rithmetic
Back in April, when the Bureau of Labor Statistics announced that the cost of food was higher for the first quarter of 2008 than all of 2007, our ears began to perk up. In this space, readers got together and shared their kitchen tips and tricks on getting thrifty.
Flash forward six months, and the economic climate is darker still, as the future of the world’s financial health hangs in the balance. Good thing someone out there isn’t just getting thrifty; he’s actually doing the math to show us the money. Culinate contributor Hank Sawtelle gets an A for doing his homework on the real dollars-and-cents savings of buying a whole chicken and cutting it up ($8.45) versus buying parts separately ($14.73)
If you're thinking yeah, right, easier said than done, take a look at the following video, which walks you through the steps of cutting up a whole bird. And if the idea of a knife is daunting, consider this training wheels method using a pair of kitchen shears instead.
Sawtelle's math lesson got me thinking about other easy cost-cutting kitchen tricks, such as growing your own herbs, bringing lunch to work at least three times a week, buying a pound of coffee beans or a bag of loose tea and brewing it yourself versus the 3, 4, 5 bucks a day at the coffee shop or making your own bread (or slicing a loaf in half and immediately freezing for later). Anyone out there keeping tabs on the savings?
After all, this is what chefs do to keep their restaurants afloat -- they track food costs on a daily basis. Why not home cooks too? Who knows, if we paid attention, we might have enough in the kitty for a bottle of wine, a new skillet or dinner prepared by one of those buget-savvy chefs.
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