Tips to manage food waste better come in many forms. These 5 tips are simple ways in which you can alter the way you cook food and can help reduced the amount of food your wasting and save you money!
1.Use you pantry essentials!
It's important when cooking to make do with what you have on hand whenever possible. There are many versatile ingredients that can be substituted for ingredients you may not have on hand. This pantry essential list that we prepared earlier
Essential pantry staples:
- Beans: Beans are an amazing flexible food staple – great for side dishes, salads or in pasta. Side note-they contain high amounts of fibre and protein.
- Rice and pasta: Easy and versatile side dish or a quick main dish with simple stir-ins such as chopped cooked chicken and pasta sauce.
- Flour and baking powder: Make biscuits, or crusts for casseroles.
- Potatoes, garlic and onions: Versatile veggies that add flavour and substance.
- Dried herbs: Can be used add pizzazz to any dish.
- Vinegar and Oil: Use together or separately to make dressings and/or enhance flavour of a dish.
- Pasta sauce: Stir into hot cooked pasta or boiled veggies for a super-quick meal.
- Canned tomatoes: Use in everything from casseroles to pasta.
- Stock: Make quick sauces and soups. You can even make your own stock by boiling leftover or overripe veggies, andthen store them in recycled jars.
- Canned tuna: Stir into pasta and salads, or make a creamy spread for a sandwich.
Once you have all you pantry essentials in order it's time to start planning your weekly meals.
One website I have always found extremely helpful is SuperCook . It's a super helpful website where you can type in whatever ingredients you have on hand and recipes that can be made using them are filtered out and presented to you.
"One of the biggest inhibitors to cooking happily and well, for me, is feeling like my fridge has suddenly gotten out of hand. What's in the back of the crisper? Are those leftovers still good? It's not good to feel scared of your refrigerator. Take it in hand often, looking for things that need to be used up or eaten. After dinner is a good time, as you're putting away leftovers, to take stock and see if there's something that should be prioritized in tomorrow's meal."
3. Play close attention to the measurements and amounts.
Don't buy more than you need, it will save you money and help shrink your carbon footprint.
Weight and thickness of food effect their cooking time, by making sure your using exact amounts your food will also taste better meaning less will be wasted!
4. The food is too salty.
I am often guilty of making my foods way too salty, while I would normally just eat them anyway (possibly with some enhanced cringing) I am embarrassed to serve this food to others.
So what do you do?
Many people suggest using potatoes to soak up the salt, but as Life Hacker explains – potatoes aren't sponges. It is noted however that adding “a little bit of vinegar or sugar can cancel out the saltiness by giving your taste buds competing flavours."
You may be surprised to find out the what works best is actually very simple, readjusting the portions so the salt is balanced. “If it's salty soup or stew, remove some of the liquid and add fresh, unsalted broth or stock. Similarly, for salty pasta or rice, remove some and add in unsalted bits."
5. The food is too spicy.
I have this disaster happen to me ALL THE TIME, be it extra jalapeños or just that little extra sprinkle of chilli. Chillies are hard to judge because they are often inconsistent in spiciness.
So what do you do?
Adding extra dairy is key apparently. Though as a vegan I wanted more options.
Some dairy-free heat neutralising alternatives include, coconut cream, avocado and/or nut butter.
Bonus tip: If you've had a spicy mouthful don't reach for cold water – warm water is a much better option.