18h • General discussion
Maximizing your ingredients.
Here's something I leaned on for years running restaurant kitchens: one protein, three meals.
Take a whole chicken. Roast it for dinner one. Pull every bit of meat off the bones for chicken tacos or a quick chicken salad, that's dinner two. Simmer the carcass with an onion, a carrot, and a stalk of celery for twenty minutes, strain it, and you've got the base for chicken soup, dinner three.
One chicken, three dinners, for a fraction of the cost of buying three separate proteins.
Try it right now. Open your fridge or freezer, pick one protein you already have, and write down three meals you could stretch it into this week.
Drop your protein and your three meals in the comments. Let's build out this week's menu together.
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Maximizing your ingredients.
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