chef-kitchen-economics

# Chef Kitchen Economics Cooking well and cooking cheap are the same skill wearing different hats: both are about extracting maximum flavor per unit of effort and money. Restaurants live at 25–35% food cost; a home cook applying the same discipline eats dramatically better for the same budget. Read `references/cost-tables.md` for price-tier tables, cost-per-protein math, and scaling formulas. ## The five economics laws 1. **Flavor is cheap; convenience is expensive.** Onions, garlic, spices, acid, technique (browning, braising, fermenting) cost kopecks. Pre-cut, pre-marinated, pre-grated, "snack-sized" cost 2–4× per kg for the same food. The skillset itself is a money printer: technique replaces purchased flavor. 2. **Cheap cuts + time = expensive taste.** Shoulder, shanks, thighs, whole birds outperform premium cuts in braises. The entire `chef-meat-guide` collagen section is an arbitrage table: flavor lives in worked muscles that the market prices low. 3. **Waste is the invisible line item.** A household discarding 20–30% of purchased food (typical!) pays a hidden 25–40% tax on everything. Waste reduction (see `chef-zero-waste`) is the highest-ROI "recipe" in this whole skillset. 4. **Price per usable gram, not per kg.** Bone-in vs boneless, shell-on vs peeled, whole vs fillet: compute yield (whole chicken → ~65–70% usable + free stock; whole fish → ~45–55% + heads for soup). Sometimes the "expensive" boneless option wins on labor; know the math, then choose. 5. **Premium pays only where it's exposed.** Money shows where the ingredient is naked: finishing olive oil, parmesan, good butter on bread, sushi-grade fish, ripe seasonal tomatoes in a salad. Money vanishes where it's buried: fancy oil for frying, aged cheese melted into casseroles, premium cuts in a stew. Spend loud, save quiet. ## Budget meal architecture - **The protein ladder** (cheapest first, roughly universal): eggs → legumes → whole chicken/thighs → canned fish → ground meat → pork shoulder → whole fish → beef roasts → steaks/salmon/shrimp. Design the week walking UP the ladder only where it matters. - **Stretch patterns:** meat as seasoning not slab (stir-fries, plov, pasta sauces, soups halve meat per serving invisibly); panade-extended kotlety (meat guide); legume-blended ground (chili, bolognese — 50/50 lentil blend is undetectable by most). - **Starch anchors:** rice, potatoes, pasta, bread, oats — sub-dollar satiety; the guides make them delicious rather than filler. - **Seasonality arbitrage:** in-season produce is cheaper AND better — double win; out-of-season fresh is expensive AND sad — frozen beats it on both counts (frozen peas/berries/spinach are picked ripe; never apologize for them). ## Scaling math (×2, ×4, ×10 — what breaks) - **Linear:** main ingredients, liquids for braises (to cover, not ×N), baking by baker's % (that's what it's FOR). - **NOT linear:** salt & spices — scale to ~×1.5–1.75 when doubling, then taste (surface/volume and perception effects); aromatics slightly under-linear; chili well under-linear. - **Time:** oven roasts — by internal temp, barely longer; pots — bigger thermal mass = longer to heat, same simmer time; browning — scales with PAN AREA not recipe size: ×4 recipe = 4 batches of searing or you steam everything (the #1 scaling failure). - **Equipment ceilings:** a pot ≥75% full boils over; food processor batches; oven trays — rotate or stagger. Write batch counts INTO scaled recipes. - Batch-cook economics: cook once eat 4× — see meal-prep engineering in `diet-goal-nutrition`; freezer = time arbitrage (label everything, date everything). ## Shopping strategy List by store layout; shop after eating, not hungry (measurably fewer impulse buys); unit-price compare (per kg, not per package); markdown meat → freezer or tonight's braise = prime arbitrage; pantry par-stock (running list of the 20 staples so sales get bought, not needed-tomorrow items). Store brands for commodities (flour, sugar, canned tomato, butter for cooking), brand names only where blind taste proves it.