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If your goal is to cook on a budget, when food spoils in your refrigerator, it’s like burning money. Today’s tips for protecting ...
your food investment and cooking at home.
Tags:Spoiled Food Stinks Up Cooking,budget cooking,chef skills,ChefToddMohr,cooking lesson,cooking tips,leftovers
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Spoiled Food Stinks Up Cooking
Food is a constant expense everyday, three times a day. Whether you’re eating out or cooking at home, you’ve got to spend some money on food and if you cook on a budget, you’re probably very careful about what you bring home from the grocery store for your everyday cooking. But how do you protect this investment once you get it home into your cabinets and your refrigerators?
Well, as I mentioned in the last blog post, overbuying is the biggest detriment to cooking on a budget because most of the food gets wasted. Usually, people will come pound overbuying with overcooking and over portioning and eventually, throwing out the leftovers.
Well, if you’re following the correct portioning procedures for your family, perhaps you’ve purchased too much for one meal but you don’t have to overcook, over portion and overeat. You leave those asparagus or the broccoli that aren’t enough for tonight’s meal a leftover. You leave them in the refrigerator but then, three days later, they’re all limp, they’re all mushy and they need to be thrown away. So, whether you’ve cooked them or not, the result is the same.
Today’s tips are about extending the shelf life of the items in your house, so you’re not throwing away money without ever having cooked it.
First, most plants, think about this, they need water and sunlight to survive. Things like broccoli, asparagus, lettuces, all these other items, they were growing in dirt, basking in the sun not long ago and if you strangle them with a plastic bag, they begin to steam in their own breathing, in their own expiration. So, let vegetables in your refrigerator breath. Open those plastic bags and let them breathe in the drawer that they’re in. Take notice of some of these root vegetables. The root ends of the vegetables and give them some water to further hydrate them and not dry out. You know things like asparagus, getting a fresh cut of the end of the asparagus and putting them in water in your refrigerator is kind of like having a vase of water for fresh cut flowers. It extends the life of the product in your possession.
So, when you return with more than one meal worth of protein, immediately portion this for the future. If you have a container of chicken breast, go ahead and use your digital scale, weight them out one by one and freeze what you’re not going to use immediately. This way, it doesn’t deteriorate while you make up your mind in the refrigerator.
For example, when I take chicken breast home from the grocery store, I don’t just keep that one tray in the refrigerator. I’ll take some Ziploc bags and my digital scale and portion them for future meals and freeze what I won’t be using.
Protecting this investment in food starts when you get it home from the store and cooking on a budget demands that you don’t waste food or don’t waste money by letting it spoil before you get to cook it. Easy home cooking starts with having fresh, appetizing ingredients to practice your craft upon.