Be bold with the old
Sarah Wilson says that the best way to ride out the storm over the coming winter months is to raid the pantry.
As we continue to face a time in semiisolation, knowing how to not waste a skerrick of food is a life skill you want to have under your belt. We still need to reduce trips to the shops, save our money and work with what we have.
So I’ve pulled together a bunch of hacks that you can implement now. I hope they inspire your antifood waste creativity during these difficult times.
Use up the oldest things in your pantry
Don’t wait until your dried goods breed weevils. Use up the older box of rice before buying a new box of pasta. This is an easy way to use what’s on hand, reduce waste trips to the shops, as well as save money.
Ditto with your fridge
Sweep through and use the odds and ends from your last shop that might be about to turn. I chop shrivelled herbs, place them in an ice-cube tray, cover with olive oil and freeze. They’re perfect to deglaze pans for a flavour boost.
Make your leafy greens last up to two weeks
This one works, I promise. Wash your leafy greens and herbs, then roll them up in a damp tea towel or pillowcase and keep them in the fridge.
Use up your jar dregs
This is a fun sport – finding ways to extract the stuck bits of a spread or condiment from the awkward angles of a jar or bottle. Here’s a good one: in your almost finished mustard jar, add cup of olive oil, a tablespoon of apple cider vinegar, and a pinch of salt and pepper. Shake the jar vigorously for a great salad dressing.
Freeze your nuts
It’s true that oils in tree nuts (and seeds) go rancid very quickly when exposed to heat, light and air, but there’s a simple solution. As soon as you get home, store them in the fridge or freezer. They’ll last four to six months in the fridge, and six to 12 months in the freezer. They also taste better – crispier and sweeter – direct from the freezer (no need to thaw).
Never chuck a banana again
If they’re ripening too fast, store them in the fridge. The skins will go dark and brown, but the flesh will be perfect for a good few days. Or peel them, snap into chunks and store in yoghurt punnets or old zip-lock bags in the freezer to make smoothies.
Ignore the best-before date
The use-by date tells you when a food must be eaten for health and safety reasons. The best-before date gives a rough indication of when it tastes the best. Many countries have removed best-before dates. I personally ignore them.
Save your bacon rind
Preheat an oven to 220 degrees Celsius, place leftover bacon rinds on a wire rack over an oven tray and bake for five minutes until puffed and crispy. Enjoy as they are or crush them up and use in salads, wraps, or as a topping for soups. Or freeze the rinds to use in a stock.
Don’t buy coconut milk
Buy coconut cream, which is the same price per can, and dilute with water 50:50 for twice as much.
Keep your coffee grounds
Use them to make a face scrub. Just mix three teaspoons of cold coffee grounds with two teaspoons of coconut oil. Apply in a gentle circular motion, then rinse with warm water and pat dry.