We are all aware that, in the world we live in, we have sometimes thrown away food leftovers from a lunch or dinner, or because we have missed the expiry date, or simply because we don’t remember that it was at the bottom of our fridge or pantry. It is also true that, when we go shopping, especially without a shopping list, we tend to buy by inertia or more than we need. We have been especially aware of these dynamics, now in times of confinement, when we were all going to empty the shelves of the supermarkets and fill our fridges and cupboards to the top. All of this in disregard of the authorities’ warnings about the assured daily supply of the markets in our neighbourhoods and towns.
It is part of human nature to foresee what may be or come, but we are also characterised by intelligence, so let us put it into practice with what we know how to do and remedy bad habits that harm our planet and also our economy. And with a few simple measures we can avoid hoarding and consequently throwing away unnecessarily. So let’s look at this advice.
At home we take a lot of care in cleaning the rooms, the bathrooms, the floors, the kitchens but we usually spend less time cleaning our refrigerator (in the literal sense of course!) and especially in organizing the shelves. Ideally, we should put the food we need to eat first in plain view.
If we don’t see it, we’ll hardly know it’s there, and it will be days before we realize it already smells bad or that the date is about to expire. How can we solve this? Easy, store everything in glass or totally transparent lunch boxes. That way you’ll be able to see everything without opening it and avoid forgetting it until it spoils faster, because every time you have to remove the lid to see what’s inside and you’ll expose the food to constant changes in temperature.
If vegetables take up too much space, especially lettuce for example. The easiest thing to do is to cut them, wash them, drain them well (you can use a manual centrifuge if you have one) and store them in a well-sealed, airless (no need to vacuum) and well-sealed freezer bag. You can pack them in portions or in one, according to your weekly needs. This is a job you will only do once a week.
If it is in a sauce, put it in a glass jar and cover the surface with a splash of raw olive oil. This way its properties will not be lost. Then keep the jar in the fridge . If the tomatoes are whole, scald them and freeze them. The same goes for the vegetables.
You can freeze the smaller ones, peeled and separated by segments. For example, plums, apricots, peaches, you can cover them with syrup with a few drops of lemon. The big ones are better bought by half pieces, especially if you are not so many at home or you are not going to consume it in 2/3 days.
Also if you have a lot you can make homemade jam. A good toast tastes always much better with homemade jam.
With the avocado you have to be especially careful, it probably won’t last long in the fridge as it is delicious, but as it oxidizes quickly and usually satiates, you can’t eat it all at once. Put the rest in a lunch box with an open onion, its sulphur will prevent it from oxidizing.
If you don’t have a hand with measurements and end up throwing more rice than you need into the pot and it ends up being a bit cluttered, refrigerate it right away so that the bacteria don’t proliferate quickly. You can make breaded pancakes with egg and Cheese is a foodstuff obtained by ripening the curd from the..., stuff vegetables or use it in a Cuban-style rice dish.
Before putting it in the fridge, wrap it in film. If you see a piece of it getting too dry, don’t throw it away. You can melt it in a saucepan over a low heat, add a splash of white wine, a spice like nutmeg and stir slowly. As a mini fondue or for a sauce in a pasta dish or in a salad, it will be very tasty.
There are many advantages to buying sliced foods and especially Certain preserved, marinated or stuffed meats are called cha... such as Ham is one of the star products of the Spanish gastronomy, a... and cold In Spain we know very well what a cured sausage is, but for ....
Sliced ham and cured meats sachets are very easy to preserve if they are vacuum packed and not opened. In fact, unless it is the middle of summer, we recommend that you leave the vacuum-sealed ham and cold meats outside the fridge in a cool, dry place, in a pantry or in a cool room, up to a maximum of 15ºC. If you keep them in the fridge, put them together so you can always check what you have.
We recommend that once you have opened a sachet you shall eat it at once. If this is not the case, you can keep the excess ham wrapped in film, but don’t take too long to eat it because it will lose its texture, flavour and dry out.
Before throwing anything away ask yourself if you can’t recycle it, I’m sure there will be some way. Let your imagination run wild and if you don’t find ideas, you always have the internet to search for some, remember! The key is to organize the fridge well so you always know everything you have inside, every time you open it.
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