By Patricia Mansfield-Devine
Saving cash on nutrients begins sooner than you ever get within the kitchen. This unfastened publication, tailored from Make Do & cook dinner, indicates you the way shrewdpermanent purchasing, menu making plans and budgeting allow you to nonetheless consume nice meals whereas saving cash.
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Dried, buy the make that you feel most comfortable with – supermarket’s own ranges are usually acceptable. UHT, aim for one that tastes fresh rather than overcooked. Eggs – should be organic or free-range where possible. Avoid eggs that taste fishy – it means the chickens have been fed on fish meal. Vegetables – buy firm, plump, fresh-feeling veg. Mis-shapen is fine, but don’t buy anything limp, stringy, mouldy or discoloured. Fruit – as for vegetables. Fruit should feel plump, juicy and full of water.
There is no point in paying more money than you have to for things like tinfoil, plastic bags, toilet rolls, washing-up liquid etc. People often show a great deal of brand loyalty to things like cleaning products – this is nearly always a false economy. Shop late: If you do your shopping just before closing time, the price of fresh food is often reduced. Branding Since I’ve mentioned branding, let’s take a more detailed look at how that works. Shops price their goods by what they call ‘price-points’ – in other words, the levels that the shopper – poor sap – is willing to pay.
That gives me one week in which I have an extra 10 euros for other things. I usually spend this on meat, which is cheaper if you buy it in bulk. The other three weeks of the month, I buy hardly any meat at all other than a 200g pack of lardons (bacon bits). I freeze all the meat as soon as I buy it, so it makes no odds exactly when in the month it’s purchased. Periodically – say once a quarter – try to do an ‘eat the store cupboard’ week, where you finish up all the contents of the fridge, freezer and larder without buying anything else.