Imagine a device with which you can push the pause button on food in your kitchen
Freezer: "A device with which you can push the pause button on food in your kitchen." So fancy.
Sometimes leftovers lurk too long or vegetables go limp before you can use them. Or sometimes you need to prepare last-minute meals. With just a few new strategies, you’ll be on your way to wasting even less, saving money and enjoying more.
FREEZE IN PORTIONS
For breakfast, you most probably won’t need the whole bread. So, slice it up before popping it up in the fridge. Then you can toast a slice right from the freezer. A muffin tin is perfect for freezing stews and chilies in portions. To avoid berries sticking up together in a clump, freezing them on a cookie sheet separately for about half an hour would be a good option. Also, you can also scramble two eggs and freeze them (yes eggs!). Voila. Ready for breakfast.
LABEL AND ORGANIZE
Label clear containers with contents and date, so you have a better idea about what is inside the box! To stack easily, lay bags of leftover mashed potatoes and tomato puree flat in the freezer. You can use large containers to partition your freezer by food type, with areas for fruits, vegetables, and prepared foods. Also, you can put a white board on the freezer door to keep a log of what’s inside the freezer. It helps with meal planning and minimizes time spent digging around for last week’s corn.
BLANCH
Blanching is briefly boiling and plunging the fruits or vegetables into ice water a few minutes at the most. It helps them preserve their quality, color, and vitamin content.
AIR SHALL NOT PASS!
Excess air causes freezer burn and freezer burn affects taste. So, squeeze excess air and avoid plastic bags and containers opening the freezer door unnecessarily.
DEFROST SAFELY
Now frozen food needs some proper thawing. Place them in the fridge overnight or in the microwave or in a bowl of cold water (warm water spoils the food according to food safety experts), which are the safest ways to defrost frozen foods.
Follow these procedures to become a food waste hero in your kitchen! High five!
Content courtesy of savethefood.com
Sometimes leftovers lurk too long or vegetables go limp before you can use them. Or sometimes you need to prepare last-minute meals. With just a few new strategies, you’ll be on your way to wasting even less, saving money and enjoying more.
FREEZE IN PORTIONS
For breakfast, you most probably won’t need the whole bread. So, slice it up before popping it up in the fridge. Then you can toast a slice right from the freezer. A muffin tin is perfect for freezing stews and chilies in portions. To avoid berries sticking up together in a clump, freezing them on a cookie sheet separately for about half an hour would be a good option. Also, you can also scramble two eggs and freeze them (yes eggs!). Voila. Ready for breakfast.
LABEL AND ORGANIZE
Label clear containers with contents and date, so you have a better idea about what is inside the box! To stack easily, lay bags of leftover mashed potatoes and tomato puree flat in the freezer. You can use large containers to partition your freezer by food type, with areas for fruits, vegetables, and prepared foods. Also, you can put a white board on the freezer door to keep a log of what’s inside the freezer. It helps with meal planning and minimizes time spent digging around for last week’s corn.
BLANCH
Blanching is briefly boiling and plunging the fruits or vegetables into ice water a few minutes at the most. It helps them preserve their quality, color, and vitamin content.
AIR SHALL NOT PASS!
Excess air causes freezer burn and freezer burn affects taste. So, squeeze excess air and avoid plastic bags and containers opening the freezer door unnecessarily.
DEFROST SAFELY
Now frozen food needs some proper thawing. Place them in the fridge overnight or in the microwave or in a bowl of cold water (warm water spoils the food according to food safety experts), which are the safest ways to defrost frozen foods.
Follow these procedures to become a food waste hero in your kitchen! High five!
Content courtesy of savethefood.com
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