Value for money!
Before we start talking about the products themselves let us have a look at the phrase “value for money”: This is often confused with the words “reasonable” or “cheap”. “Value for money” means that the product is worth the price paid for it. This can sometimes be a lot, or only a little depending on the product. A filet of beef of the highest quality that costs €55.00 a kilo is absolutely worth the price. It is of course “cheap” or even “reasonable” when I can buy it for a lower price. There are various reasons for this, one can be the wholesale amounts that have been bought and the other is when the meat comes from cheap production sources and is therefore cheap in quality. “Cheap” food products should make us immediately wary. A brand new Mercedes with all the extras, on sale for €2000.00, would make most people ask a 100 questions as to why. Would people however question the price of chicken legs costing €1.10 a kilo? The problem is that the consequences of the regular consumption of low quality food products are not noticed until 20-30 years later, whereas we notice the quality of a piece of equipment in a short space of time. My appeal to you all is, to think about what you eat and in what quality you eat it. An example that I frequently use is the comparison with motor oil. If we ask a car mechanic which oil is best for our cars, the choice usually falls on the high quality oil. With the choice of oils that we use in our cooking it is often the price that is the criteria and that this should be as low as possible. Good products are the best chefs. I am asked again and again as to whether I have any tips for tough meat. My answer is always the same, if meat has been handled properly and is still tough there are no magic tricks or spells that can help; the only alternative is to buy meat that is naturally tender because it has been raised correctly.(by Gerhard Schwaiger)