What is the real cost of using cheap ingredients?!
Answers: You get what you pay for. If you use cheap ingredients you get a cheap product. The cost is that pretty soon you'll be known as the person who produces cheap junk and nobody will want what you have to offer. Dust off that "Out Of Business" sign. You'll be needing it.
Cost of visiting the doctor + Cost of losing pay for the days of absence + Cost of replacing the cheap ingredients
Lower self esteem, less taste, more filling, longer time scrubbing & less dates.
You save money but waste time, effort and the chance to have a super meal.
I'm assuming you mean inferior i.e. buying a cheaper cut of meat instead of a good one.
I'll use cheap milk, flour etc for most things as I don't find a difference (not counting baking of course) but if you use a cheap cut of meat or tinned veg instead of fresh then it will make a huge difference. Same effort for worst result.
Taste more than anything else, a poor cut of meat for example changes everything. Over ripened or under ripened vegetables may be affordable but won't add the right flavor.
Inexpensive or cheap? Just use what you are supposed to use and you won't have to throw it out.
there is no savings because if you mess it up you have to throw it out.
you'll know when you taste it
You don't need to always use cheap ingredients.
I've got some recipes here on my blog.
More to come soon. It shows you how to get the most out of what you buy and when.