Tuesday, February 24, 2009

Tuesday Tip

A quick, painless money saving tip every Tuesday

In cooking, use a smaller amount of more expensive ingredients. When I purchase a more expensive ingredient for a recipe, especially if it has more of a flavoring role than as a main nutritional part of a dish, I often use about a third less than is called for in the recipe. Then I am often able to stretch the amount that I purchased over several recipes, and the difference in taste is barely noticeable.

I often use this method for ingredients such as red bell peppers, expensive olives, specialty cheeses, nuts, and truffle oil (just kidding on that last one). :-D

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