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We invite people with noteworthy ideas about food to blog on Culinate.
If you’re an enthusiastic home cook like me, you’ve probably wondered what it would be like to go to culinary school. I was so curious that I quit my job and did it. And not surprisingly, my educational and professional cooking experiences have changed the way I cook at home.
While it’s true that professional kitchens operate on a different level than home kitchens, the fundamental goals are the same: to produce delicious food quickly and affordably.
Here are some culinary-school lessons you can apply at home without quitting your day job:
Continue reading Culinary-school wisdom »
When it comes to buying prepared foods at the grocery store, there’s always a trade-off between convenience and added cost.
There seems to be an ever-growing selection of “value-added” prepared items presented in refrigerated cases at the store. While some prepared foods might be labor-intensive, demand exotic ingredients, or require dirtying extra kitchen appliances, others — such as pasta and grain salads — are relatively quick and easy to make at home.
So how much extra do we pay for the convenience of picking up a pre-made lunch entrée or side dish for a family meal? I decided to do the math and find out. (Yes, I am that kind of nerd.)
Continue reading Save money by making your own grain salads »
One easy way to make your grocery dollar go farther is by doing some basic knife work in the kitchen. For example, why pay the store (or distributor) to cut up a chicken for you? The markup on chicken parts can be extreme.
On a recent trip, my local chain grocer was selling local, free-range whole fryers for $1.79 per pound (on sale). The same brand of boneless, skinless breasts were $7.99 per pound, and thighs and legs were $2.69 and $2.49 per pound. “Drumettes” (the big part of the wing) were $2.89 per pound.
Continue reading How to save money in the kitchen »
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