Hot answers tagged

32

I finally found what I'm looking for, from the University of Michigan - some actual data on the subject! They say that rinsing canned beans can reduce the amount of sodium by half, and also reduces the amount of complex sugars which humans can't digest (but the bacteria in our intestines can, with uncomfortable results!) It appears that draining the fluid ...


26

You can reuse parchment paper several times for your cookies (it also works for other dry dishes), depending on cooking time and temperature, with no problem. Change the paper when it gets dirty, dark and/or brittle as it may crumble beyond this point. I always do so with no difference in the results, saving both on money and waste.


22

Chick peas/Garbanzo beans, lentils, and other legumes (black beans, Great Northern beans), and nuts (nuts are a bit pricier). Cheap and vegan/vegetarian friendly!


21

I'm in the same situation as you are, I'm a college student on a budget. What you need to do is convince yourself that it's better to cook your own food. I accomplish this by tracking how much I spend on food at the grocery store each week, and comparing it to buying fast food. I've been doing this since Summer of 2010 and trust me, cooking yourself is a lot ...


19

Donuts are a deep fried food. The texture of deep fried food is unique and cannot be duplicated by other methods. If you bake doughnut dough, you will get small rolls, which will have a similar aroma, but not the same combination of moist, soft inside and fat-crispy outside. You could bake it, as with any other yeast dough, only nobody will recognize it as a ...


18

I am going to slightly disagree with the other two answers. First, here is an excerpt summarizing Alton Brown's opinion: The first step in learning how to cook with spices is learning where to find spices. Now here in America, we do have some indigenous spices: allspice, vanilla, chili peppers, all from here. But by and large, most of your culinary ...


16

It takes quite a while for a pot of hot soup to cool down to 40°F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few ...


13

I like Kryptic's suggestions, and would add: learn to make some very simple dishes that take say 5 ingredients, make good use of inexpensive grains and beans, and learn how to make simple stir-fries and other dishes that can easily be made for just 1 person. Example menus: White rice cooked with salsa, reheat a can of black or pinto beans, shredded cheese, ...


13

Prices are determined not by the cost of the raw materials of anything, but by what the consumer is willing to pay. Anything that must be sold at a loss because of this is simply not sold/manufactured. In my experience, the specialty Asian stores (in the UK), or the spice shops and market stalls in other parts of the world usually have better tasting (and ...


12

If you use every bit of a whole chicken it becomes a significant value. The meat can be eaten as a main, but stretched even more by being shredded and used in dishes such as chicken pot pie, enchiladas, quesadillas, and so many other dishes that use some chicken mixed in with vegetables. Once the meat is off the bone the bones should be used to make stock. ...


10

Fundamentally, I see this as a problem with procrastination, not planning or personal finance. It's really not that hard to thumb through a recipe book and find a few recipes with common ingredients, or simply choose recipes where you know you can use all or almost all of the fresh ingredients at once. None of that is going to help you if you are waiting ...


9

I recommend that you always rinse and drain them. To me, the juice has an unpleasant snottiness that I don't want in my food at all.


9

Egg whites are a pretty good one. Our local grocery store even sells them in milk carton containers.


9

I've had great results with flank steak. Best to marinate it with a mix of salt, sugar/honey, vinegar/lemon/lime, water/whiskey/tequila/soda, olive oil, spices, and herbs for at least a few hours before grilling. More salt will help tenderize but can't be left too long at too high concentrations (search "brining"). Don't overcook it, of course, ...


9

The general answer is that you use a loaf pan if you want the common rectangular loaf shape (it's good for slicing for toast and sandwiches), and otherwise you don't need one. For example, the link you gave for french bread completely describes how to shape and bake the loaf. There's no wrapping in foil or anything; you coax it into that shape, and it's ...


8

Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from ...


7

Are you absolutely certain that the "grittiness" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen. If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream ...


7

The real stuff is expensive because it's still actually cheese. If you're gonna use the canned stuff, you're probably better off just leaving it out entirely (or sprinkling it on top at the table as-desired...) It doesn't take a lot of cheese either - it's pretty strong stuff. You can probably get away with just a few ounces...


7

What country are you in? Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world) In New Zealand ...


7

Notice how dogs enjoy gnawing on bones? Ever been to a restaurant where they serve bone marrow? Boiling bones in water draws flavor out of them. Most canned broth and stock you buy--beef stock, chicken stock, etc--is just this--water boiled with bones for hours. Most literature I've read suggests using raw bones, but some recipes call for roasted ...


7

Officially, its unsafe. This is largely due to the fact that the time spent in "the danger zone" is cumulative. You may be killing off bacteria, but during their lifespan they may release toxins and spores that you may not kill. Every time you reheat the bits of leftovers, they're adding up time in the 'danger zone'. Addionally, soup is only good in the ...


7

Oil can be re-used multiple times, especially of you have a deep fryer. Alternatively, you can use an oil filter to reclaim oil after usage. I'm not sure where the "waste" you speak of is coming from. [Edit] While I have never noticed a particular issue with oil carrying over a 'sweet' flavor after frying doughnuts I have not done a lot of doughnuts. If I ...


6

Eggs are cheap. But they do have a lot of cholesterol in them.


6

Turkey is one of the cheaper meats - here in the UK anyway. I'm not talking about whole turkeys around Christmas or Thanksgiving time but I know that in my local supermarket turkey mince is significantly better value for money than say beef or chicken.


6

I notice Flank steak already made the list, and once I would have agreed, but it's gotten trendy, and with the trendiness, expensive. It's still not fillet-price, but it tends to run in the 7-8 dollar a pound range where I live. The steak I like to grill that I find to be tasty, cheap, and available is skirt steak. Do a light marinade, grill it as lightly ...


6

What you really need is to learn to cook with things that don't go bad. Get a supply of spices, some pastas, canned goods (tomato sauce!), rice, etc... This kind of stuff can stay in the cupboard (not the fridge) for years before going bad. Get some long lasting condiments. Soy sauce, mayo, catsup, stuff like that. Get some small amounts of semi-long ...


6

I don't know if insects are really a great viable alternative for touring. You'd need to collect a lot of them to make a decent meal and it would take a decent amount of time and energy, but with that in mind on to the actual question: There are plenty of ways to cook insects. You can toast them, fry them, grind them and mix with other stuff, etc. With the ...


6

The lowest-cost option is definitely bones, assuming you don't actually need or want pieces of meat in the soup. When I say bones I'm referring to the parts that are normally thrown out as waste products, especially the necks, feet, and carcasses. If you can't find them at a supermarket, talk to a butcher. They are sold for next to nothing - usually less ...


5

This is an old question, but for the sake of completeness: Parmesan, even the high-end stuff, really doesn't melt well. I've found that in any sauce containing it, it's got to be grated as finely as possible, or you get little globules of it that won't ever dissolve. That's tough to do with pre-grated Kraft cheese, but if you can find a good price on block ...


5

Cheap grated cheese is LOADED with anti-caking agents that make it pour out of the container easily. I'm not sure what these additives are, but they don't melt, and they taste like eating a spoonful of dry flour. If you use that sort of stuff to cook, it will ruin your sauce. My rule is that I only cook with cooking ingredients. Products in the store that ...



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