How Many of You Do Portioning and Pre-preparation?
How many of you have separate freezers and try and control costs by either breaking large pieces of meat, purchasing in bulk when prices are low or institutional, or put up precooked potrtions such as spaghetti sauce, pulled pork, or make up large amounts of flash frozen needs such as chopped onion or peppers for example when prices are very low?
Do you make up batch bases that you use commonly such as mirapoix, onions and peppers or other bases? How about reductions from what you'd normally throw away and used for latter flavoring or making up stocks? Saving rendred chicken fat or bacon drippings? Freezing what would be considered vegetable trash such as peelings, onion ends, celery trimmings for latter use in stocks?
I don't can as there is no economic or seasonal reason to do so down here where the savings would be worth it. I try to stay about a month ahead and no more, so freezer burn isn't an issue. My efforts are more about trying to save a buck and time efficiency to get a different home cooked meal made daily made with savings of time and around the limitations of cooking for two. There's also another motive should the we have outages because of weather, we have at least 2 weeks of resources that can be backed up with emergency power. That extends to a build up of canned, unpersishables,water, and fuel around April/May in anticipation of the storm season for a maximum of expectations of 2 weeks to a month without power which from past history is the norm.
Do many of you do any of this? I dont know what the savings are, but I'm sure we save a bundle each year. I try to save when items are bogo and buy as much as I can store for things we use recurringly. Coupons are generally a waste of time if store brands are involved. Otherwise, they do help on brand name products. None of the stores down here have allowed doubling or competitve discounts, so we don't have that advantage of multiple chains competing.