I remember my grandmother saying, “If we didn’t need food, we’d all be rich!” This may be true. But then, a life without food would be a little less pleasurable.
Still, there are so many ways to make great food cheap, make perishable food last, and the grocery budget stretch like nobody’s business.
Enjoy today’s tips, filled with practiced wisdom for practical solutions to make cooking and brewing coffee fun and rewarding for you and your family. Bon appétit!
One lovely cuppa
Aerobie is manual and the cheapest, easiest, fastest way to make a really great cup of coffee. And yes, I do mean just one cup of perfectly brewed coffee at a time—or up to three cups.
Aerobie is small enough to store in your desk drawer at the office and another at home. Can’t break the $4-a-day Starbucks habit? This could do it.
Heat the mug
Tired of that first morning cup of steaming hot coffee cooling off too quickly? Do this:
As your coffee is brewing, fill your coffee mug with water and heat it to boiling in the microwave. Pour out the water into a dirty dish or pan that needs to be soaked, and replace with hot coffee. You’ll be amazed by how much longer the coffee stays hot.
You can keep cooked rice delicious in the refrigerator for a long period of time if you do this, odd as it may seem:
Store a slice of toast on top of it before applying the lid. The toast will absorb moisture and keep the rice fluffy and fresh.
Put a lid on it
When I first started cooking, making a perfect grilled cheese sandwich seemed to elude me. Either my sandwich was toasted on the outside with unmelted cheese inside, or the cheese was gooey but the outside burnt. Then I figured out the old fry cook trick: Put a lid on it!
Once one side is perfectly grilled, turn it over then cover the pan with a lid or baking sheet. You will never settle for a sub-par grilled cheese again.
Pulling the skin off chicken can be tough when it’s slippery because it’s difficult to get a good grip. Solution: Dip your fingers in flour first and the skin will pull right off.
One good egg
To determine whether an egg is still fresh enough to eat, immerse it in a pan of cool, salted water. If it sinks. it’s fresh—if it rises to the surface, toss it.
When eggs are on sale, stock up. Break the eggs into a freezer-safe container and whisk well to blend. Freeze. When you need an egg in a recipe use an ice cream scoop to portion out what you need, as you would scoop ice cream. Once scoop = one egg.
Grease the grater
To get more cheese in the recipe and less stuck on the grater, spray both sides of the grater lightly with cook spray before grating the cheese.
Good to the last drop
You can stop throwing out condiments like sour cream, mayonnaise, ketchup, and yogurt (because you didn’t use the contents before they went bad) when you do this:
As you use the item and the contents dwindle, transfer to a smaller container. This exposes the condiment to less air and fewer bacteria and keeps the fridge tidy, too.
When making a large batch of soup or stock—more than you need at the moment, pour what remains into plastic bags and place them in the freezer so they lie flat.
Once frozen, stack them on top of one another for optimal storage to preserve valuable freezer space. You’ll be able to see what you have, too. Hint: If you portion each bag to hold 1 cup, you can defrost only what you need.
Post Updated: 3-8-19
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