Cheap ingredients, cooked well. Nothing here needs a specialty store.
🍳 1 Recipe
What You'll Learn
You will learn how to get depth out of cheap ingredients, which items are worth the extra money, and which are not.
Cheap is a technique problem
A block of tofu costs almost nothing. Press it, sear it, and glaze it, and it stops tasting cheap. The ingredient did not change.
Chicken thigh is cheaper than breast in most shops and far harder to ruin. I use it for everything.
Did you know?
Dried shiitake and kombu cost little per meal and last for years in a cupboard. They are the cheapest umami you can buy.
Pro Tip
Buy one bag of dried kombu and one bag of bonito flakes. They cost less than one restaurant meal and last for months.
