Adam Liaw follows a simple cooking equation when it comes to how much money he spends on meat and poultry.
“One of the most delicious ironies in food is that some of the cheapest cuts of meat and poultry are also the tastiest – the thing that affects the price of your meat is time,” he says. “A lot of cheaper cuts of meat take a little longer to cook, so if you don’t need something cooked in a hurry, trade off money for time and just get it on the stove for a little bit longer.”