And So it Begins...
A couple or so days ago the turkey and gammon had been cooked then sliced. The important thing to remember when making comparison costs for home-cooked sliced meat and the supermarket packs of sliced cooked meats is to work with their pricing per 100g. Also weigh home-cooked meat AFTER cooking and once any bones, or skin/fat have been removed.
The gammon weighed 1.2kg after cooking (and the skin/fat had been removed), and was able to be cut into 40 round slices. These were packed in 5's, and a few packs kept in the fridge for sarnies etc., the rest frozen. The supermarket pricing for 100g varied according to quality, but allowing an average of £2 a 100g, that meant the total of 'my' packs would have cost £24 over the counter. Uncooked the gammon cost me £8. Making myself a 'profit' of £16.
The turkey cost £12 for the turkey roast, and after cooking and boning the profit was £12.
After slicing, some of the turkey meat was saved to serve on Christmas Day, the rest packed in small containers and frozen.
This I hope proves (along with the beef cooked several weeks earlier (and some still in the freezer) that home-cooking meat to eat cold, really does save an incredible amount of money. There will be those who will say the fuel used in cooking also has to be taken into account, and this for exactness, this is true, but even so a good profit will still be made.
The pan juices from the turkey were saved to make gravy, but the breast carcase (for once) was binned due to no flesh left on and couldn't break it up to fit into my largest pan.
As always, have bought more food than was really needed over the Christmas period but with foresight to the weeks ahead. So all the cheeses (as yet untouched), the pork pie, the Christmas Cake, the Pannetone, cold meats, double cream, numerous root veggies, some fresh salads, all now have to be 'used up', although with some this can take several weeks, if not months. As I said to B, "you can now look forward to good meals these next months". And "don't you find the meals ARE better when I am making do", at which he nodded fervently and said "yes". Not sure what that says about when not making do, but at least it is proof positive that by putting a bit more thought into our cooking, we can improve it.
The gammon weighed 1.2kg after cooking (and the skin/fat had been removed), and was able to be cut into 40 round slices. These were packed in 5's, and a few packs kept in the fridge for sarnies etc., the rest frozen. The supermarket pricing for 100g varied according to quality, but allowing an average of £2 a 100g, that meant the total of 'my' packs would have cost £24 over the counter. Uncooked the gammon cost me £8. Making myself a 'profit' of £16.
The turkey cost £12 for the turkey roast, and after cooking and boning the profit was £12.
After slicing, some of the turkey meat was saved to serve on Christmas Day, the rest packed in small containers and frozen.
This I hope proves (along with the beef cooked several weeks earlier (and some still in the freezer) that home-cooking meat to eat cold, really does save an incredible amount of money. There will be those who will say the fuel used in cooking also has to be taken into account, and this for exactness, this is true, but even so a good profit will still be made.
The pan juices from the turkey were saved to make gravy, but the breast carcase (for once) was binned due to no flesh left on and couldn't break it up to fit into my largest pan.
As always, have bought more food than was really needed over the Christmas period but with foresight to the weeks ahead. So all the cheeses (as yet untouched), the pork pie, the Christmas Cake, the Pannetone, cold meats, double cream, numerous root veggies, some fresh salads, all now have to be 'used up', although with some this can take several weeks, if not months. As I said to B, "you can now look forward to good meals these next months". And "don't you find the meals ARE better when I am making do", at which he nodded fervently and said "yes". Not sure what that says about when not making do, but at least it is proof positive that by putting a bit more thought into our cooking, we can improve it.
posted by Shirley at 8:02 am
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