What you see is what you use
Nothing lasts forever. On the other hand, there’s a lot you can do to make sure that the food gets used up and doesn’t end up in the bin. Here are 7 tips to get you started.
1. Get an overview
Transparent plastic containers and reused jam jars are ideal for storage as you can see what you have bought and be sure to use it up. Alternatively uselarge, clear writing to label all your containers and paper bags. Both methods save time and money.
2. Never refrigerate
Tomatoes, bananas and mangoes should be stored at room temperature and never in the fridge, as they can easily get damaged by the cold.
3. Speedy ripening
If you’ve bought green bananas or unripe tomatoes, you can put them with fruits that contain large amounts of ethylene, such as apples, to ripen themquicker.
4. Write it down
The freezer can be an excellent place to store leftoversand other prepared ingredients. Make sure you write both the date and contents on the packaging.Whether your freezer is long and deep or small andnarrow, most people forget what they put in it. Stick anice roll of paper or a chart on the side of the fridgeso you see it every day. Use it to keep a list of everything you freeze in large, clear writing. Do this andyour freezer won’t end up being a rubbish bin, but agenuine aid in helping you use up your leftovers.
5. Cotton bag for bread
Make your own bread wrappers out of a pair of cotton tea towels or old linen tea towels. Alternatively, use a paper bag. All three materials help prevent breaddrying out, retain moisture and allow the bread to‘breathe’ so that no mould forms in the bag. Store the bread bag in a cool, dry place at 6-10°C.
6. Cut the tops off
If you’ve bought a bunch of carrots, radishes or beetroot with tops on, cut them off, whether they’re going to be used the same day or the next. Otherwise the vegetables will start using energy to pull in juices, and will turn soft and rubbery. Store the vegetables inthe fridge at 4-6°C. Obviously don’t throw out beetroot tops, they can be cooked in a pan like spinach.
7. Overworked
Your fridge uses extra energy to cool down the food you buy, and to cool warm leftovers. If the outdoor temperature is colder than in your kitchen, it makes sense to cool food out there before putting it in the fridge.
From the book ©Stabil, our food - naturally, all rights reserved.
Text: Kille Enna