Tips for Eating Cheap

My Mum is the QUEEN of cheap eating, and she’s taught me how to do it too – so I’d like to pass a bit of that wisdom on to all of you!

Eating cheaply does not mean eating boring!
Cheap eating does not have to be the same thing day in, day out. There are quite a lot of things you can make for very cheaply that use the same ingredients, put together in different ways.

Herbs & spices are a godsend
Herbs and spices are reasonably cheap, and can turn a meal of something like rice and beans from boring to awesome! Different spice combinations can make the same base ingredients taste like a meal from anywhere in the world, which makes meals a lot less boring. Eg – a bit of tomato paste and some italian herbs can turn beans and rice can turn it into something akin to a stuffed capsicum, or add a bit of curry powder and cornflour and make a curry sauce! Beans and rice easily take on the flavour of whatever they are cooked with, so using stock instead of water to cook them can give them a bit of flavour as well.

Rice, beans, and frozen veges are your friends
So you all know about the rice and beans – but the way I’m talking about is not how you’re used to hearing it. Use legumes and grains to extend your meat (e.g. add beans to taco mince, add cooked lentils or barley to casseroles, put both in soups – there’s more, but that’s some ideas), as well as without meat.
NB: On their own, most legumes (beans, lentils, peas) are not complete proteins. However, grains contain the missing amino acids, so eating them together means that your body can make better use of the protein. Hence the beans-and-rice combo.
If you’re making something that is served with rice (e.g. curried sausages), mix the rice and sauce together before you serve it. This means you can make the meal stretch further, because even though you’ve made more rice, mixing it in together with the sauce first makes it look like you’re getting more food. I think it is because you are looking at a big bowl of something all the same colour, not a little blob of something on top of the rice.
Frozen veges are awesome – they keep FOREVER, they’re just as good as the fresh ones (often better, because they are frozen at peak ripeness), and they’re usually pre-chopped! I always have 3 different bags of frozen veges (corn only, peas only, corn peas & carrot mix), because they are absolutely the most versatile things you can have. They mix well with anything! Add them to literally everything, they’ll extend the meal as well as making it healthier.

Meal planning is the bomb
It may seem like a pain, and I’m sure you’ve all heard it before, but meal planning really DOES save money. I never used to do it when I first moved out, because it just seemed like way too much effort – but after I started doing it, I was amazed how easy it actually was!
It enables you to buy only what you need, so you don’t have food going gross in the pantry/fridge because you didn’t eat it. It also means you can plan ahead a bit, and incorporate a bit of variety into your meals. You can plan to buy a big bag of something this week, which will last a few weeks and frees up a couple of dollars next week for something else.

You really do need freezer space
The best thing you can invest in for cheap cooking is not a slow cooker – it’s a decent free-standing freezer. I have a little bar-fridge-sized freezer in addition to my fridge-with-attached-freezer, and it’s the main thing that makes it so I can keep my meal costs down. It means that you can cook a meal and freeze the extras, so you don’t need to eat the same thing for 3 days straight before it goes off. It’s also often easier and cheaper to cook a meal that serves 4+ people than it is to cook a meal just for one person. You’ll also want to invest in a big pack of those plastic ‘chinese containers’ (you know, the ones that food from chinese take-aways come in). The 6ooml size easily fits a one person serve, and they stack nicely in the freezer. If you’re squeamish about reheating food in them, just get a couple of glass containers with microwave-safe lids.

That said, I do love my slow cooker
Having one means that you can buy the cheaper cuts of meat (particularly red meat) and still make it edible. They’re also great for turning dried beans into perfect-texture cooked ones (except kidney beans. You need to boil those, and a slow cooker doesn’t get hot enough).
A slow cooker is also a god-send for if you are both time- and cash-poor. While you’re doing dinner the night before, you can prep all the ingredients for the next day’s slow cooker recipe (only 1 lot of dishes required!) and chuck it all in the fridge overnight. Then the next morning, dump everything in and let the cooker run while you’re at work/uni/home-but-busy and when dinner time comes around, voila! You have a large pot of something yummy ready to go.
NB: Bigger is not always better for a slow cooker, particularly if you are only feeding 1 or 2 people. A slow cooker needs to be at least 1/2 full to work properly, so get a smaller one (3L-ish) if you aren’t feeding a large group on a regular basis (or plan on making lots of really big stews/soups/roasts). I have a big 6.5L one and a smaller 3L one, and the 3L definitely gets a better workout than the big one – I only use the big one if I’m making big pot of something for a get-together or similar. The 3L is our everyday cooking item.
You can still cook slow-cooked meals without an actual slow cooker, but most of those methods use the stove/oven, which means that you can’t necessarily leave the house while it’s cooking.

As promised in my post last month about meal planning, I will be doing a list of my pantry staples VERY SOON. Hopefully ready for next week’s Tutorial Tuesday (fingers crossed!)



Facts about Coffee (and some tips)

Making a good cup of coffee can be a remarkably difficult thing to do sometimes, because people just don’t get taught how to do it properly. Even a lot of baristas working at coffee shops don’t know how to make a proper cup of coffee.

I have formal barista training, as well as being a coffee drinker, so I know a good coffee when I taste/smell one.

Coffee Fact 1:
No matter what sort of coffee you’re making, the water should NEVER actually be at boiling point (100°C). This will burn the coffee, and give it that horrible sour aftertaste. To make the ideal coffee, the water should be between 88 and 94°C. This is hot enough for the coffee to release its flavours quickly, but not hot enough to burn it. A good way to make sure of this at home is to let the kettle cool for a couple of minutes before you pour the water into your coffee cup.

Coffee Fact 2:
You know that creamy, light brown layer that ends up on top of a well-made shot of coffee from an espresso machine? That’s called the crema. It’s formed from the oils in the coffee beans. Something most people don’t know – even instant coffee gets it. If your coffee (instant or otherwise) does not end up with crema on top, the water is too hot and the coffee has been burnt. The crema is what gives all the complex flavours to the coffee.

Coffee Fact 3:
Soy milk is very difficult to get the proper creamy foam required for a good latte, as it does not contain the fat and proteins that help it hold. If your soy latte looks exactly the same as your friend’s full-cream one, you have a good barista. If it doesn’t, don’t complain – very few baristas (particularly at commercial coffee chains) are able to do a good job of soy milk. It also quickly crosses from “nice” to “burnt”, so avoid asking for your soy coffee “extra hot”, unless you know the barista is familiar with the ins and outs of soy milk.

Coffee Fact 4:
A latte should be served in a glass (not a ceramic cup). If it’s served in ceramic, technically it’s a flat white. The whole point of a latte is to get a 3-layer look. You should have a slightly lighter bit at the bottom, then the large “coffee” section, then a strip at the top that is made up of the cream. The top strip should be about one finger width at the most. This is what you should see when you look at the glass:

The 3 layers are clearly visible


Coffee Fact 5:
Use the correct grind! If you use the wrong grind for the wrong thing, you will not end up with a nice cup of coffee. If the grind is too fine, the coffee will be over-developed and very bitter. If the grind it to coarse, the coffee will be very bland and under-developed, and will not have released the full flavour profile. Here’s an infographic about what grind to use for each preparation method:

Coffee Fact 6:
As also shown above, the amount of time works with the grind to give the best cup of coffee. If the grind is correct, but the coffee is allowed to brew/draw for too long, the coffee will still be bitter and awful. Too short a time, and it will be bland.

Coffee Fact 7:
Coffee should be kept cool and in an airtight container or it will go rancid. Whole coffee beans keep much better (and longer) than pre-ground, so if you have a grinder, grind only what you will use within 24-48hrs and toss it after this time. If you don’t own a grinder, buy only what you will use in the next week and keep it in the freezer. This isn’t GREAT for the coffee grounds, and can dry out the oils, but it still tastes better than letting them go rancid. I’d really suggest getting a grinder if you are making coffee at home with a machine or contraption. If you live in a particularly hot climate (like me), keep your beans in an airtight container in the fridge and use them within a month of opening the bag you bought them in.