Russian Woman Journal

www.russianwomanjournal.com

Point of view

Wednesday 28 May 2008

DOUG R. (England)

Still Skint?

 

Do you remember ‘Skint  means ‘having no money’?

Here I look at other suggestions and new ideas for improving your cash situation.

Government figures say families need to save £15 per week for food costs to keep them at last year’s level.

Ha!

Think of a leaking bathtub. There are two ways to keep the water level constant.

Either stop the leaks, OR put more water in.

The bath water level represents your family income.

Do you need to do a bit of both?

 

Both need self discipline.

Imagine someone trying to give up smoking or trying to loose weight.

Everyone knows what to do. But they don’t or can’t take the required action.

You need to change habits and open your mind to alternatives.

This article is how to stop the leaks, or how to control your food buying.

I suggest new sources of supplies. I discuss how and where to buy. I offer tips on home freezing.

I include a short section on how effective cooking appliances and cooking methods can reduce power consumption.

To those with no option but to shop at a supermarket, try the following.

In a calm stress-free moment, make your list of food required.

Get some one else to buy for you.

You (and your kids) will not be tempted by supermarket tricks for their treats.

The buyer will only buy what is on your list.

If you are not confined to supermarket buying, there are many alternatives.

The most effective way to save money on food is to buy in bulk.  

Have you thought about buying from a wholesaler?

Perishable, frozen and tinned foods are all available from appropriate wholesalers.

Combining with friends will increase your purchasing power. This makes you viable to a wholesaler.

Such arrangements rely on one person to organise it.

Do you respond to a challenge? You may find it interesting.

 

 Practical problems include:

There is usually some further processing involved, between wholesaler and consumer.

Wholesale buying of vegetables is easier and more practical than meat or fish.

Most perishable food requires further processing such as cutting or removing bones or removing skins etc. These are usually done by the retailer.

Who will do this?

Wholesale markets have unsocial hours and restricted trading days.

You must fit in with their terms of business.

Your most effective and attractive carrot will be to pay cash at the time of purchase.

 

Where are these wholesalers?

Many large towns have a wholesale perishable market nearby. Ask a retailer, or the local authority.

An important detail to consider include is porterage of your purchases off the market.

Maybe transport to your address is a problem?  

Many regulations cover food transport. Do you need a professional carrier?

 

Specialists wholesalers deliver.

These days of efficient parcel deliveries you may well find a supplier or processor who will supply direct. This is true of speciality or niche products. If you have internet access, see what is available.

 

Semi-Wholesalers. Warehouse Clubs.

There has been a steady growth of such businesses. They are organised to supply the catering trade such as pubs and restaurants as well as offices and small businesses.

Some require you to become a member paying an annual subscription.

Most offer a wide range of perishable, frozen and tinned foods as well as other items. Their system is easy to follow. Product is usually cut and packed. The technical processing described above is already done for you.

You only need to re-pack, label and freeze.

Packaging is organised for minimum quantities, but at appropriate prices.

Sites may include photo centres, tyre suppliers, bakeries, opticians and other useful services.

 

Other Retailers.

Some European retailers are establishing significant growth.

They emphasise price over presentation giving a general downmarket ambience.

They can offer excellent bargains.

 

Note about their method of buying. They contract to buy a specific quantity.

When that contract is fulfilled, replacement will be on different terms.

If you see what you want, buy it there and then.  It may not be available tomorrow or next week.

 

Food in Tins.

Tinned food products are very good buys. Tinned food implied economy, cheapness, downmarket values.

Consumers moved from buying tinned to frozen or fresh products.

Anyone wishing to save cash should seriously reconsider tinned foods.

Tinned food is just as nutritious as other food processing.

Distribution is safer, simpler therefore cheaper, having no refrigeration or other expenses.

Retail prices can be excellent value, especially if you look around.

For you, tinned food is easy to store, costs nothing to keep, is easy to handle and cook.

 

Careful buying will give a wide variety of interesting food. Think about it.

Have you tried ‘Pick your Own?’  Have you considered  Grow your Own?

It is a short step from picking seasonal produce in a farmer’s field to growing your own.

The UK has a well established system of renting ‘allotments’.

In some areas, these allotments are ignored by those who can’t be bothered.

Plots are easily available.

In other areas there is a waiting list to rent one.

These small pieces of land are your garden. You can sow your seeds and harvest your produce.

It is time consuming, but thrifty, satisfying and healthy.

You will produce more than you can use. You may suddenly become very popular.

The exercise will benefit you.

The quality will be unsurpassed.

Soup freezes well!

Other ways of saving money.

Freeze it.

I repeat advice in an earlier article. Chest freezers are the most efficient.

Avoid uprights and fridge/freezer combinations. A full freezer is more efficient than a half empty one.  

Before freezing pack everything into the size you will use.

Mark each pack with indelible marker pen putting what it is and the date.

Use special freezer bags to wrap tightly to keep out air.

The reason for wrapping is to prevent ‘freezer burn’. If air contacts food, particularly meat and fish, this dries out the surface causing meat to go brown meaning ‘oxidise’.

This will taste unpleasant when cooked.

If possible place your new items at the bottom and in contact with the metal sides or base of your freezer.

Avoid using normal clingfilm. Toxins will leach into food while frozen.

Do not freeze farmed salmon. This loses texture and deteriorate into a ‘mush’- impossible to slice.

If you have room in your normal fridge, before packing and freezing, keep beef for up to two weeks, lamb for one week, poultry for several days.

Pork must be frozen as soon as possible after purchase.

In all cases delay your final cutting until ready to pack and freeze.

When buying meat remember an older animal will be just as nutritious as the more tender young version. You can compensate for tough eating by long slow cooking.

 

Cook from frozen?

Except poultry.

Why?

Dangerous and unpleasant organisms live next to poultry bones. They are killed by cooking.

For safety ensure sufficient cooking by defrosting frozen poultry at least 24 hours before cooking.

 

Other meats and joints should be cooked from frozen.

Cook at very high temperature for a few minutes. This seals in the juices.

Turn down the heat to half your normal level and cook for twice your normal time.

Cook joints on the bone if possible. The bone helps transfer the heat throughout the joint.

Can thawed meat be re-frozen?

There is no health related reason not to refreeze uncooked meat.

 

Other money saving ideas.

Low heat cooking means lower energy therefore lower fuel cost.

Two electric-based cooking pans may interest you; Remoska  and Bravoska.

Each has its own characteristics. They are available in different sizes and will reward your investigation.

The Bravoska heating elements are in the base so heating is from below.

The Remoska heating element is in the lid.

They are available in several sizes with appropriate power requirements.

Both will bake, roast and casserole.

 

Pressure cooking.

This was very popular but now seems out of fashion..

Advantages include using one cooking ring with low energy costs,

Several designs are available.

Some offer internal steaming facilities- an excellent way of cooking vegetables.

The high pressure allows much quicker cooking times.

Low quality, older, cheaper cuts of meats can be made very nutritious.

Old hens become chicken!

Stewing beef becomes as tender as rump steak.

Useful contacts are:

European Retailers; Aldi, Lidl, Netto.

Warehouse Club; Costco

Cooking Pan stockist; Lakeland.

Bon Appetite!

 

DOUG R. (England)

 

Published in Woman's Magazine Russian Woman Journal  www.russianwomanjournal.com -   28 May  2008

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