A tear in the toothpaste box or dent in the tetra pack can add up to big savings at the check out. Avoid anything punctured, leaking, or swollen.
In the meat counter
You can often find a small section of the butcher counter dedicated to meat that is close to its “sell-by” date. Don’t be squeamish! This stuff may be living on borrowed time, but it may still be perfectly good. Once again, the trick to taking advantage of these deep discounts is timing and a plan. If you do bring home discounted meat, cook, prepare, or freeze it immediately. There’s no time to waste here. And of course, as with all meat preparation, be sure to cook thoroughly. Don’t use discounted beef to finally make that tartar recipe you’ve being dying to try. Think in terms of stews, soups, stocks, curries and braises.
Save Everything! - Vegetable trimmings
Keep a covered container or zip-lock in the fridge or freezer for all your veggie off-cuts and skins. When it’s full, make a healthy and delicious vegetable stock.
Save Everything! - Bring on the schmaltz
Rendered bacon, duck, and chicken fat has been vilified lately. But ask any French cook and they will tell you, duck fat is liquid gold. In Jewish cuisine, schmaltz, or chicken fat, is a delicacy spread on toast, and the Brits will tell you breakfast just isn’t breakfast without a slice of bread, fried in bacon drippings!
How to save drippings: Pick out any solids or strain liquid fat through cheesecloth, and store, covered in the fridge. For a bit of decadence in these belt-tightening times, roast or fry potatoes in rendered pork or poultry fat. Your doctor may not approve, but your taste buds and wallet will.
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