What they should do a series where it’s called “cooking on a budget” and Tasty can have different money levels and they could try to make amazing meals
Buying packets of premixed spices seems like it would save money in an immediate sense, but gathering and maintaining a spice rack is better for long term savings, especially if you cook with spices often. It is healthier too, as premixed spices often have high sodium or preservatives.
I've started searching for recipes for not only seasoning mixes but sauces as well. For instance ,with a well stocked spice rack ;you will have everything you need for fajita seasoning , chili seasoning etc... if you have a well stocked pantry you can whip up your own steak sauce , teriyaki etc...! Also some salad dressings can be made from what you may have at home already ! For me it started as laziness- "oh damn I forgot the steak sauce me give it a Google" and I have been amazed at what I can do with what I have on hand ! There are certain spices I use a lot and that's what I concentrate my food budget on . Not to mention it is healthier and more tasty !
@@jeremyalexander9761 Whole spices have a long shelf life. If kept in the right conditions. An air tight glass container. Inside a cool, dark cupboard, away from heat and sunlight, they can last up to 4 years. And even if you don't want to do that, ground spices and dried herbs, kept properly, can last up to a year or two.
Old spices don't go bad if they're stored right, they lose flavor. You just use more the older it gets. It's worth it to buy spices, packets are just to save time. They do not save money.
it's nice to see one of these 5 nights for $20 with serving sizes that actually look large enough to feed an adult human. Usually when I see these videos you're getting like a cup of food per meal.
I'd love to see a wedding dinner on a budget! Anything wedding is so overpriced, so I'd be curious to see what they could do to have appetizers, entree and dessert for a small wedding!
Have a late or early in the day wedding so you don't have to serve dinner. I catered my own with stuff from Sam's Club. Even the cake was Sam's Club cupcakes. It all comes on trays ready to serve, though I only had cold food.
@@MilwaukeeWoman we did something similar at mine, we did ziti and chicken parm and salad buffet style and just bought a few bags of frozen chicken, pasta etc each month coming up to the day and had Sterno buffet style for about 50 ppl. I've done several peoples wedding cakes three tiers and all with some doctored boxed cake to taste better and icing for under 40$ it would be so awesome to see their take on it though! Like maybe 20 or 40 ppl for 200$ or something
Autumn O'Reilly My friend had everyone being a dish to pass and it was really inexpensive and good. My boyfriend and I made pastelillos which are just meat and cheese fried in dough and it was cheap and easy to bring a lot of. My boyfriend is Puerto Rican so he taught me.
This all looks good, absolutely delicious, but I feel that if he had prepped his vegetables before making the stock he could have added the scraps from those into the pot and added more flavor to his stock.
If chicken is on sale, I can get it whole for $.99/lb. So I can roast 2 of them for about $9 total, have rice and vegetables for less than $5. The juices can make a flavorful gravy. After cutting out the breasts, wings, and thighs/drumsticks, there is still a lot of meat left on the birds, certainly enough for stew. Added to the remaining $6 I have plenty. And that's just me being lazy. Not a lot of variety there, but that can be reconfigured. Easy and without a lot of thought.
@@lillyess385 Every kitchen should have one good sharp chef's knife. Even if you don't, you can roast the whole chicken and tear the meat off the carcass (if you don't need the parts whole for presentation.) You can then take the carcass and bones after most of the meat is taken off and use that for a broth. Raw carcass will provide you a lighter and more pale stock while a roasted carcass will give you a darker, richer flavor, but less gelatin from the bones. Both have different applications for more advanced recipes, but if I am just making a soup from the stock, either works for me.
Omg this guy is great! I love how he explains why he does what he does and gives cooking tips that can be applied in many different dishes, especially for people who are not experienced in cooking. Can't wait for more
@@MilwaukeeWoman it is just two wings it would be stupid and a waste of time. He accomplished his goal of making the five dinners for two and stayed on budget. Let it go.
I did the math for how much it would costs to buy these products at 1 store in my country (The Netherlands) I picked the cheapest and smallest amounts I could get just because I didn't believe it could be done: Whole chicken: 7,37 1kg Onions: 0,93 1kg Sweet Potatoes: 2,95 Ginger: 0,74 Garlic: 0,89 Chick peas: 0,58 Coconut milk: 0,78 Spinach: 1,28 Lime: 0,50 Rice: 0,96 Fajita seasoning: 0,44 Red Paprika (Was cheapest): 0,85 Lemon: 0,30 Flour: 0,49 Capers: 1,18 Pasta: 0,56 Total: €20.80 Thats $22,54 So I gotta say I'm surprised! Well done Tasty!
While he was searing the chicken my mom was frying some in the kitchen and i didn't know i thought i developed the ability to smell through the screen djsj
So, I want you to try my budget (the one my husband and I live on irl). $50 per week for TWO people. That's it. 7 dinners, breakfasts, and lunches. Alright, now go. Edit:We live in NYC.
My guess is you eat a lot of rice and pasta. Maybe you qualify for a food pantry or other assistance if you're budget is that tight. Everyone gets help sometime from someone, even if it's parents when they're young. Please get whatever assistance you qualify for without shame.
@@MilwaukeeWoman surprisingly, no. We only eat pasta about once a week, and only go to the food pantry about once a month. Money is really just that tight, even on two incomes.
Something that I hope you find useful is a video recently made by Frugal Fit Mom (RU-vid channel) where she did an extreme budget challenge to feed her family of 6 for only $30 for the week, amazing! Please watch this if you haven't seen it already as I feel there will be many ideas that you can take from that which might be useful to you. She did a lot of great meals, many chicken based like this video, and also even made her own homemade bread each day which was a super easy and delicious looking rustic loaf. I also put some additional ideas in the comments section for other things she could have made from the ingredients she bought, so take a look at that too if that's helpful at all. All the best :)
It takes time to stock a pantry when you're not rich but it's better to not become dependent on packaged spices. They cost more and you'll never get your pantry stocked.
J K yeah I think it would be better (if money is too tight to get full jars) to buy the amount of spice you need in the bulk section/from the dollar store. But I appreciate that he included the cost of flour, etc in his price.
Can this guy PLEASE make more videos on how to cook?? Hes so chill about it but I literally learned more from him in this video than 90% of other videos I've watched related to food, way to go!
PANTRY STAPLES. !!!!! SAY IT AGAIN !!! The key to always being able to fix a: good, BETTER, best meal any time. MORE, more, of these please..... please, pantry staples and s-t-r-e-t-c-h meals.
Yup in Vancouver Canada it would cost 12-15 for just the whole chicken. Fun fact i find it is actually cheaper to buy a cooked rotisserie chicken at the grocery store then a raw one as the cooked got for $9.99 due to all the stores competing.
It depends on where you live in the U.S. too though... Some places are known as "food deserts" and don't have grocery stores or fresh produce for miles. But really these videos are less about copying the recipes exactly and more about getting people to think about how to cook on a budget and be creative with your ingredient use to stretch the worth of your ingredients.
I really liked this video! He was able to explain everything step by step in a really simple way, without assuming we had too much knowledge but also didn’t make me feel over-explained to. He explained how and why to do everything and added extra information. So many people say “don’t burn the garlic” but don’t bother to explain how to tell if the garlic is burnt or what that does to it. Such a good video! More of this!
my budget meal for the week Monday: Hot Pockets Tuesday:Hot Pockets Wednesday:Chicken Nuggets Thursday:Chicken Nuggets Friday: Hot Pockets and Chicken Nuggets
@@andrewthezeppo the cooked rotesseri chicken here in Alaska is 8.99 at the deli. And in some cases like on Fridays it is maybe 6-7.99$. But an already cooked whole chicken sounds better than a raw whole chicken if you don't feel like cooking a lot!
I’m watching this thinking “why are you using a green vegetable cutting board, instead of a red one for raw meat” (can’t help my food hygiene training kicking in 🤣🤣)
Soap and water are all the real hygiene you need. If you cleaned it there is no real danger. On top of that, everything here is served cooked. Cross contamination isn't even an issue.
My plastic cutting boards go through the dishwasher, which sanitizes them. Food service training matters more in a shared kitchen. I know what has raw meat on it in my own kitchen.
Alexis Rose, it matters if you are in a professional kitchen and this would be classed as a professional kitchen even though its a studio. Its to prevent cross contamination!
@@arkonite colour doesn't really matter though, so long as everyone is consistent about which ones are meat, and which are veggies, they could be white and orange, or red and yellow or any combination really, so long as everyone knows that x colour is meat products, and y colour is for veggies.
I always roast the seasoned carcass first before making the stock. Concentrates the flavor. Also a halved onion, cloves of garlic and bayleaf adds wonderful flavor. Combining that with a couple halved carrots and celery is friggin awesome. Also break down the drumlettes and wings!
Um-- no one told him that the wings and the back are still attached to the chicken? He's gotta go hang out with somebody's "gramma" to really get that thang clean.
I made all of these recipes yesterday and made a soup with the remaining meat on the chicken. Added carrot celery and a bit of past. Still super cheap and didn't waste anything including the broth 😊
you want some meat still on the chicken for the broth, if you just use the pure carcass then its a bone broth, which chicken is not the best for and you would need more bones honestly. But I do see your point on the wings, whenever I break a chicken down those come off too.
I really appreciate the simplicity of the pantry staples or freebies.I’ve seen some videos where people include wine or expensive ingredients like everyone just has it in the pantry lol
I love this, i currently do this for me and my boyfriend, its like meal prep but fancy, i like creating new flavors and experimenting with a budget, its like a challenge!
This is the best series you have on this channel. It's just real life. How about a meal that will impress my in-laws for under $40 (alcohol will be required obviously).
Now its just helping big corporations prove that we can keep and live off poor minimum wage... This was extremely helpful. I really need to get back on cutting a whole chicken and making my own stock. My mother would get huge batches of ground beef, cook and season them, add onions then separate them in 1lbs portions to be frozen for up to 3 months to use later in a lot of different recipes. Thaw it out when its time to cook. Also can cut up onions and freeze those too.
Love this guy, wish he would have shown what he brought home from the grocery store He is an excellent teacher. The way he explains things makes sense and a lot of things he teaches can be used for other dishes... Hope to see more of Andrew
The best tip is to save and freeze your kitchen scraps everytime you cut up veggies and aromatics and when you have a whole chicken to make a stock, you can just pull out the onion peels and carrot peels and celery ends and such you have saved in the freezer! I do that all the time and it also cuts down dramatically on the amount of waste I create after cooking a meal.
Awwwww both him and his wife are sooo sweet!!!! I love her energy! Also I am totally going to try and make the chicken piccata recipe bc he made it look so easy and I have all the ingredients in my fridge already!
buzzfeed, where are y'all shopping to find these prices??? I can't find a single thing of flour for under a dollar! I swear the prices in these videos never add up. It's like they only factor in the price they use and not the price it costs to buy the whole product...
I live in the San Francisco Bay Area, arguably one of the most expensive places to live in the US and I bought a store brand 2 lb bag of all purpose flour from Walmart for 88 cents yesterday. It definitely can be done if you shop generic.
I love the budget cooking video, great idea! Also love the little instructional tid bits in there like how to cut a whole chicken! Please make more videos like this 😃
Good job on creating meals that are not only cost effective, but look tasty and have hearty portions! Not to mention, most of it is pretty healthy compared to eating out every night! More videos like this, please!
Only thing different I would have done when breaking down the chicken would be to take the wings off the carcass then remove the tips for the stock. The wings you can bread and roast and it makes a nice bit of protein for part of a lunch meal for one.
This was by far one of the best meals on budget video I’ve ever seen. There were even ingredients that I don’t eat but you made everything look so appetizing that I’m willing to try them all. Will you PLEEEEEASE 🙏🏼do some more $20 meals for the week. 😅
I love doing home made chicken stock but I began to do stock with the vegetables I used to throw in the compost now :) I just put everything in a bag in the freezer and I make the stock when the bag is full! I use it in my vegetarian recipes and it's delicious!
Thanks for this Video! It was very inspiring and we actually made all those meals and even added a chicken soup. We learned a lot and had great dinners allover the week.
I was thinking the same thing. One whole chicken, six parts if you don't count the wings, that's three meals for two alone right there. The chicken fajitas and rice could actually become two separate meals if he had tortillas and added cheese for "tacos". Add rice and vegetables and the bits of chicken from the stock that he could have picked out and he'd have chicken and rice soup that's a fourth meal. Plus the chickpea and sweet potato curry that's five meals.
To anybody actually intending to make the chicken picatta, don't do like he does and leave the lemon slices in the pan. I made it twice thinking the off-putting bitter taste was the capers, but it turned out it was the lemon slices with the pith. Just add them at the end or cook them in the pan until they caramelize and brown and then remove them before making the sauce. SO much better.
