and those become more active at warm temperatures. That's why meats were traditionally hung for a few days, or even weeks, to tenderize them. Low-temperature cooking lets those enzymes stay active for a longer part of the cooking process, leaving the meat tenderer. ...
Don't forget to account for cooking oil, seasonings and garnishes as well. You would take the total cost for each bulk item and divide by the number of uses (squirts, spoonfuls, etc) to get the per use cost. Then multiply this per use cost by the number of uses for that particular...
Cooking in advance not only will help you track and control your salt intake, it also helps with portion control. Pick 3 or 4 recipes you like and purchase the ingredients. Then spend an afternoon making those dishes. You can freeze individual portions to eat throughout the week. Remember ...