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    I was wondering if there was any specific cookbook or software that people use in order to budget there food for the week.

    In theory as long as you set your recipes out on advance in some sense it would be cost efficient. However i didn't know if there was an easy website/program using similar ingredients to create a weekly meal plan.

    Also side question. Any website/recommend book for student/budget slow cooking.

    Thanks
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    (Original post by lewis657)
    I was wondering if there was any specific cookbook or software that people use in order to budget there food for the week.

    In theory as long as you set your recipes out on advance in some sense it would be cost efficient. However i didn't know if there was an easy website/program using similar ingredients to create a weekly meal plan.

    Also side question. Any website/recommend book for student/budget slow cooking.

    Thanks
    If you search google for different meals with same ingredients you'll find plenty of resources on this. For the most part, you'll find the need for a few staple ingredients like your meats, pasta, rice, potatoes, vegetables etc and then the variation comes from pairing different combinations, making sauces, and cooking the ingredients in different ways.

    As far as budgeting - this is basic menu engineering.

    Portion cost = [(Purchase price of ingredient / pack quantity) x quantity used] for each ingredient used in the meal. / number of portions produced.

    You can set up an Excel spreadsheet that has a list of the names of all the items you buy, their quantities and the price of them at your local store on one page, and then a calculator on another page where you type in what you're using that day and how much of it and it returns an accurate food costing. Batch cook multiple portions at once and freeze to reduce wastage cost on fresh ingredients.
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    (Original post by IanDangerously)
    If you search google for different meals with same ingredients you'll find plenty of resources on this. For the most part, you'll find the need for a few staple ingredients like your meats, pasta, rice, potatoes, vegetables etc and then the variation comes from pairing different combinations, making sauces, and cooking the ingredients in different ways.

    As far as budgeting - this is basic menu engineering.

    Portion cost = [(Purchase price of ingredient / pack quantity) x quantity used] for each ingredient used in the meal. / number of portions produced.

    You can set up an Excel spreadsheet that has a list of the names of all the items you buy, their quantities and the price of them at your local store on one page, and then a calculator on another page where you type in what you're using that day and how much of it and it returns an accurate food costing. Batch cook multiple portions at once and freeze to reduce wastage cost on fresh ingredients.

    Thank you the information is much appreciated
 
 
 
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