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Stretching things
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hornetgirl
Posts: 6,155 Forumite
I've noticed that when people post recipes, they often refer to various ways to stretch mince, while Lillibet stretches fruit juice by diluting it.
This made me think it would be a good idea to have a thread where we could post all our "stretches" in one place.
My own favourite one is when I am making a curry. I use three parts supermarket economy rice to one part basmati rice - you still get the lovely basmati flavour, but much cheaper.
Any more ideas?
This made me think it would be a good idea to have a thread where we could post all our "stretches" in one place.
My own favourite one is when I am making a curry. I use three parts supermarket economy rice to one part basmati rice - you still get the lovely basmati flavour, but much cheaper.
Any more ideas?
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oops wrong thread thight this was about mine & moggins pelvic fllor0
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Oh I wish I knew how to do the rolling on the floor laughing smilie right now
:rofl Organised people are just too lazy to look for things
F U Fund currently at £2500 -
How can you possibly mix economy rice with Basmati rice. Dont
they cook at different speeds? or do you cook both separately
and later mix them! Im a tad confused!0 -
No I'm not being sarcastic honest, I don't get the smilies coming up whenever I post and I am using the post reply and not the quick reply bit either
Any smilies I can use I have to type in by hand
And I checked and I don't have smilies disabled either.Organised people are just too lazy to look for things
F U Fund currently at £2500 -
The :rotfl: smiley is rotfl inside the colons
Actually, I'll type out the whole list for you so you can give them a whirl but remember to remove the spaces I've put in to stop them converting to smileys when I post
...
: j
: beer :
: p
: D
: mad :
: cool :
: rotfl :
: A
: confused :
: money :
: o
: rolleyes :
: eek :
: T"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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I dont get them either.If you are using firefox or opera you can open
this link
in another tab to cut and paste across
I use breadcrumbs for my stretcher
Add a slice of bread crumbed to the scrambled egg mixture when you are an egg short.White is best.
Add to mince
add to a tin of fish and blend for low fat pate0 -
Thinking about it, I don't go for stretching. I would rather have one glass of orange juice than two glassed diluted. Having hens, I look for ways to use MORE eggs rather than less but again, I'd rather have less than more with breadcrumbs.
I suppose these are money saving ways but they're not really improving the taste or nutritional value. Hope this doesn't sound critical just my opinion.0 -
Magentasue wrote:Thinking about it, I don't go for stretching. I would rather have one glass of orange juice than two glassed diluted. Having hens, I look for ways to use MORE eggs rather than less but again, I'd rather have less than more with breadcrumbs.
I suppose these are money saving ways but they're not really improving the taste or nutritional value. Hope this doesn't sound critical just my opinion.
Not too critical at all; the thing is, we all have different priorities - things we'll compromise on, others we chose not to. The greatest gift is the sharing of knowledge, that way, those who wish/need to use the advice may and those who think, "nice idea, but not for me" may choose to disregard it.
Adding breadcrumbs to mince, for example, doesn't detract from the meaty taste at all as the bread absorbs the flavour, as for the nutritional value, well, in some instances it *can* indeed add to it.
If I can use 3/4lb of mince and eke it out with breadcrumbs/veggies to make it look like 1lb mince, then certainly it may seem a bit extreme ... however, think about it another way: if I use mince once a week and cut back from 1lb to 3/4 I've *saved* .... 13lb of mince @ say £1.99 per lb ... that's a saving of £25.87 per annum.
Now, when it comes to other ideas, I choose not to compromise. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PMS Pot: £57.53 Pigsback Pot: £23.00
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Magentasue wrote:I suppose these are money saving ways but they're not really improving the taste or nutritional value. Hope this doesn't sound critical just my opinion.
I'm with you on this one Sue and wouldn't take short cuts that would impede the flavour of the meal. Someone mentioned above about mixing rices which is something I wouldn't dream of doing as it would totally ruin the dish. Different rices have a different purpose and cooking method so best to stick to just one type.
The sort of things I'd be most likely to do to save money would be to add more vegetables/pulses/grains to reduce quantities of meat used in casseroles/soups, use cheap value beans/tomatoes if adding to a dish (sorry gotta be Heinz for eating on their own ) buy cheaper cuts of meat (i.e. brisket, breast of lamb, belly pork) and cook in slow-cooker or add interesting marinades etc to make them taste better, bulk out meals with more veg/carb and reduce meat portion size etc etc
I wouldn't water down fruit juices, unless they tasted particularly strong and needed it, but, and I know this isn't what was being asked, I water down shampoos/soaps/bubble bath/washing-up liquid etc to make them stretch further "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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