{"id":597,"date":"2010-01-28T17:35:39","date_gmt":"2010-01-28T07:35:39","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=597"},"modified":"2021-02-08T22:50:01","modified_gmt":"2021-02-08T12:50:01","slug":"reducing-food-waste","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/01\/28\/reducing-food-waste\/","title":{"rendered":"Don&#8217;t compost yet! Get the most out of your food"},"content":{"rendered":"<p id=\"top\" \/><span style=\"font-size: large;\"><span style=\"font-size: x-large;\"><strong><span style=\"color: #ff6600;\"><span style=\"color: #008000;\">On ABC NSW radio\u00a0<\/span><\/span><\/strong><\/span><\/span><\/p>\n<p><span style=\"color: #800080;\"><strong><span style=\"font-size: 24pt;\">Don&#8217;t compost yet! Get the most out of your food<\/span><\/strong><\/span><\/p>\n<h1><strong><span style=\"color: #800080;\">Tips &amp; hints for cutting down food waste<\/span><\/strong><\/h1>\n<p><strong><span style=\"font-size: medium;\">Use food scraps for things other than compost:<\/span><\/strong><\/p>\n<ul>\n<li>We all should be eating more fibre so don\u2019t peel vegetables and fruit unless it\u2019s essential, just wash and chop (eg. carrots, potatoes).<\/li>\n<li>There\u2019s a lot of flavour just under the skin of fresh ginger, so don\u2019t peel, just wipe over with a damp cloth then grate. If you do want to peel don\u2019t use a knife or vegie peeler as it removes not only the skin but too much flesh. It\u2019s easiest to peel ginger with the back of a knife or a teaspoon to scrape the paper-thin skin off.<\/li>\n<li>Use the tops of lemongrass for tea. Chop the lemongrass or hit with a meat mallet or handle of a knife to bruise it, pour boiling water over and leave for 3-5 minutes to infuse. It makes a very refreshing tea, served hot or cold.<\/li>\n<li>Use discarded leek tops to line steaming baskets to impart a subtle flavour and to stop food falling through holes. They can also be put in the steaming liquid below to add flavour.<\/li>\n<li>According to Wikipedia, <em>\u201cchoko leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones. [The fruit] can also be boiled, stuffed, mashed, baked, fried, or pickled. Both the fruit and the seed are rich in amino acids and vitamin C.\u201d<\/em><\/li>\n<li>Plant pineapple tops &amp; lemongrass bottoms to grow your own.<\/li>\n<\/ul>\n<p><span style=\"font-size: x-large;\"><span style=\"color: #008000;\"><strong>Seafood<\/strong><\/span><\/span><\/p>\n<ul>\n<li>Learn how to fillet fish. It\u2019s a cheaper way to buy fish and the head and bones can be used to make fish stock. It only takes 20 minutes to simmer 2kg fish bones in 2 litres water with some a lemon, sliced, 2 carrots, coarsely chopped, 2 dried bay leaves, 10 black peppercorns and a handful parsley stems (another leftover and a great way to use up stems after the leaves are picked off).<\/li>\n<\/ul>\n<ul>\n<li>Use green (raw) prawns shells to make a delicious prawn bisque (soup).<\/li>\n<\/ul>\n<ul>\n<li>Kiwi and papaya (pawpaw) both have an enzyme in them that can be used to tenderise squid, calamari, cuttlefish &amp; octopus. Toss the squid and fruit or just the fruit skins and leave to marinate for 2 \u2013 4 hours.<\/li>\n<\/ul>\n<h1><span style=\"color: #800080;\">Dairy<\/span><\/h1>\n<ul>\n<li>Grate dried out cheese, sprinkle over toast or cooked dishes and grill until golden.<\/li>\n<li>Left over milk\/cream\/yoghurt &#8211; Substitute sour cream, yoghurt, milk in recipes. Add soured milk to scones or muffins.<\/li>\n<li>Use egg white and crushed egg shell to clarify stock (ie. keeps the stock clear because the egg collects the scum that collects on the surface of the stock as it simmers, making it easier to remove)<\/li>\n<li>Remember egg shell attracts egg shell so use it to scoop up any bits of egg shell that may have fallen in when the egg was cracked open.<\/li>\n<\/ul>\n<p><span style=\"font-size: x-large;\"><span style=\"color: #008000;\"><strong>Stale bread <\/strong><\/span><\/span><\/p>\n<ul>\n<li>Pulse in the food processor to make breadcrumbs. Freeze in airtight bags.<\/li>\n<\/ul>\n<ul>\n<li>Make bread &amp; butter pudding, either sweet or savoury (eg. ham, tomato &amp; eggs pudding)<\/li>\n<\/ul>\n<ul>\n<li>To use up different types of breads, try <em>Le Pudding <\/em>recipe from website <a href=\"http:\/\/www.lovefoodhatewaste.com\/\">www.lovefoodhatewaste.com<\/a><\/li>\n<\/ul>\n<ul>\n<li><strong>Stale bread rolls<\/strong> &#8211; hollow out, bake &amp; use as bowls for dips, chowder<\/li>\n<\/ul>\n<ul>\n<li><strong>Stale cake<\/strong> &#8211; soak in sherry, brandy, fruit juice and make a trifle<\/li>\n<\/ul>\n<h1><span style=\"color: #800080;\">Fruit<\/span><\/h1>\n<ul>\n<li>Over ripe fruit<\/li>\n<\/ul>\n<p>&#8211; make jam \u2013 300g over ripe fruit &amp; 300g sugar, simmer until thick or make in the bread maker<\/p>\n<p>&#8211; fold pureed fruit through beaten egg white for \u2018fool\u2019 dessert<\/p>\n<p>&#8211; puree ripe fruit and fold through sour cream, yoghurt<\/p>\n<p>&#8211; make iceblocks, icecream<\/p>\n<ul>\n<li>Fruit skin dishes &#8211; squeeze orange &amp; lemon juice &amp; use skins as serving dishes (eg. fill with jelly, desserts, dip)<\/li>\n<\/ul>\n<h1><span style=\"color: #008000;\">Vegetables<\/span><\/h1>\n<p><strong>Make vegetable stock<\/strong>, simmer for 20 mins:<\/p>\n<ul>\n<li>Outer leaves of cabbage<\/li>\n<li>Lettuce and other greens<\/li>\n<li>Cauliflower stalks<\/li>\n<li>Peelings from carrots, leeks, onions, garlic (in moderation)<\/li>\n<li>Parsnips<\/li>\n<li>Herbs such as parsley, thyme and bay leaf<\/li>\n<li>1 teaspoon black pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Use parsley stems in stock, casseroles, soups for added flavour. Simply remove before serving.<\/li>\n<li>Use broccoli or cauliflower stems to make soup (with potato, onion, carrot, fennel, yoghurt) or dice and add to stir fry<\/li>\n<li>Mushroom stems \u2013 soup<\/li>\n<li>Reconstituted shiitake mushrooms \u2013 use drained liquid for soup<\/li>\n<li>Use water from cooking vegetables for soups, sauces<\/li>\n<li>Pan fry left over vegies to make Bubble &amp; Squeak<\/li>\n<\/ul>\n<ul>\n<li>Over ripe tomatoes \u2013 simmer until thick with a splash Worcestershire sauce, sugar and salt to taste for chunky tomato soup or sauce<\/li>\n<li>Over ripe fruit &amp; tomato \u2013 salsa for meat dishes<\/li>\n<\/ul>\n<ul>\n<li>Leaves &#8211; cook chicken or fish on lemon, lime or Kaffir lime leaves for added citrus flavour (but don\u2019t eat the leaves)<\/li>\n<\/ul>\n<h1><span style=\"color: #800080;\">Tips<\/span><\/h1>\n<ul>\n<li>Reconstitute herbs \u2013 completely submerge in iced water in fridge, drain, pat dry with paper towel, wrap in fresh paper towel in plastic bag in fridge<\/li>\n<\/ul>\n<h1><span style=\"color: #008000;\">Recipe ideas to use up leftovers<\/span><\/h1>\n<p>(website <a href=\"http:\/\/www.lovefoodhatewaste.com\/\">www.lovefoodhatewaste.com<\/a> also has some good ideas)<\/p>\n<ul>\n<li>Frittata<\/li>\n<\/ul>\n<ul>\n<li>Risotto (add roast veg) &amp; use left over risotto to make arancini (deep fried rice balls)<\/li>\n<\/ul>\n<ul>\n<li>Wrap it &#8211; Savoury or sweet strudels\/pies<\/li>\n<\/ul>\n<ul>\n<li>Buritto, taco fillings<\/li>\n<\/ul>\n<ul>\n<li>Paella<\/li>\n<\/ul>\n<ul>\n<li>Mixed vegetable curry \u2013 a great way to use up veg from the fridge<\/li>\n<\/ul>\n<ul>\n<li>Christmas pudding strudel, icecream<\/li>\n<\/ul>\n<ul>\n<li>Turkey &amp; cranberry strudel<\/li>\n<\/ul>\n<ul>\n<li>Pancake or crepe fillings<\/li>\n<\/ul>\n<ul>\n<li>Stuffed potato fillings<\/li>\n<\/ul>\n<ul>\n<li>Whole fish fillings<\/li>\n<\/ul>\n<ul>\n<li>Pizza toppings<\/li>\n<\/ul>\n<ul>\n<li>Toss through pasta\/ pasta bake<\/li>\n<\/ul>\n<ul>\n<li>Fritters<\/li>\n<\/ul>\n<ul>\n<li>Thickshakes, smoothies<\/li>\n<\/ul>\n<ul>\n<li>Lasagne, spag bol<\/li>\n<\/ul>\n<ul>\n<li>Filling for ravioli using wonton wrappers<\/li>\n<\/ul>\n<ul>\n<li>Savoury &amp; sweet muffins or bread<\/li>\n<\/ul>\n<ul>\n<li>Soup<\/li>\n<\/ul>\n<h1><span style=\"background-color: #ffffff;\">A couple of useful tips from the CWA <\/span><\/h1>\n<h1><span style=\"background-color: #ffffff;\">Cookery Book &amp; Household Hints<\/span><\/h1>\n<p><span style=\"color: #800080;\"><span style=\"font-size: large;\"><strong><span style=\"background-color: #ffffff;\">Who would have thought\u2026.<\/span><\/strong><\/span><\/span><\/p>\n<p><span style=\"background-color: #ffffff;\">\u2018Iron rust removed by rubbing the spot with a ripe tomato, covering it with salt &amp; letting it fry in the sunlight. Finally wash in warm water.\u2019<\/span><\/p>\n<p><span style=\"background-color: #ffffff;\">OR<\/span><\/p>\n<p><span style=\"background-color: #ffffff;\">\u2018remove iron rust marks by soaking the rusty spots in the water rice has been boiled in, for 4 or 5 hours, then rinsing in clean water.\u2019<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"background-color: #ffffff;\">\u2018Fresh ink stains can be removed if washed out at once in buttermilk, or even fresh milk.\u2019<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"background-color: #ffffff;\">\u2018A little yolk of raw egg will remove chocolate stains from most materials. Rub it gently on the stain with a clean piece of linen, and afterwards, wash in clean soap suds. Rinse thoroughly.\u2019<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"background-color: #ffffff;\">\u2018Olive oil rubbed over silver before it is put away will prevent it from tarnishing. When required wash in warm soapy water and dry thoroughly.\u2019<\/span><\/p>\n<p><span style=\"background-color: #ffffff;\">\u2018Keep lemons fresh by packing them in salt and prevent them from touching each other.\u2019<\/span><\/p>\n<p><span style=\"background-color: #cc99ff;\">\u00a0<\/span><\/p>\n<p><span style=\"background-color: #cc99ff; color: #000000;\">Check out some interesting results of a British survey on the not-so-interesting average family diet &#8211;<a style=\"color: #000000;\" href=\"http:\/\/www.smh.com.au\/lifestyle\/lifematters\/home-cooking-lacks-variety-20091117-ij4l.html\" target=\"_blank\" rel=\"noopener\">http:\/\/www.smh.com.au\/lifestyle\/lifematters\/home-cooking-lacks-variety-20091117-ij4l.html<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Don&#8217;t compost yet! Tips &#038; hints to reduce your food waste.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[91,7],"tags":[152,4],"class_list":["post-597","post","type-post","status-publish","format-standard","hentry","category-cooking-tips-hints","category-radio-food-segments","tag-cooking-tips-hints","tag-radio"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=597"}],"version-history":[{"count":16,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/597\/revisions"}],"predecessor-version":[{"id":1182,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/597\/revisions\/1182"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}