As a sort of companion piece to my recent story on economical fine dining, I’ve published a column on the subject of economical home cooking. This appears in the Wednesday Frederick News-Post:
Many of these principles were hammered into me when I was in culinary school, and later in the restaurant world. We’d get downgraded if we wasted a lot of food, especially on test days. (Chef Peter would also weigh fish before and after filleting to see how much meat we were leaving on the bodies.) Using the entire product as efficiently as possible is right up there with working neatly when it comes to principles of the professional kitchen that are fully applicable to the home cook.
What are you doing to cook economically?