How to save money in the kitchen according to top chefs
1 year, 4 months ago

How to save money in the kitchen according to top chefs

The Independent  

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Make a plan “Most people are cooking blindly,” says chef Max La Manna, “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan – and he suggests this ethos could help you save money in the kitchen. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder.

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