Keeping your meat Failsafe
Meat is best fresh, preferably not supermarket meat that may have been vacuum packed for three months or more as this allows a buildup of amines – ask your specialist butcher for meat that hasn’t been vacuum packed. Eat the day you buy or freeze and eat within one month. [read more]
What to do when you have bought too much food?
Did you know that you can freeze shallots and eggs? So you know food waste is costing you, our farmers and the environment, but you’re sick of being spoon fed solutions that are good in theory, but don’t work. If you’ve ever done meal prepping for a week, you’ll understand the dread when it comes time to eat the same meal for the fifth time in a row. Meal Lego are the individual building blocks for a meal (aka your weeknight besties). Think chopped roast veg. Shredded cooked chicken. Bean and vege stew. Whole roasted potatoes, chopped. Keep them plain and they’ll be super flexible, which means they’ll also make your next weeknight dinner that much faster and easier to pull together. Cooked veg also tends to defrost better. [read more]
A Basic Guide to Freezing Just About Every Vegetable.
Although the vegetables mentioned in this article are not failsafe, the tips on how to successfully freeze vegetables is the same. I wish I had stocked up on Brussels Sprouts when I could buy them for $5 a kilo and freeze them, it breaks my heart paying over $12 a kilo again now.
The process of blanching stops enzyme actions which can cause loss of flavour, colour, or texture; it also brightens the colour of your vegetables (just look at the vibrant green colour of those peas!), cleans the surface of organisms, and helps slow the loss of nutrients. And after blanching, vegetables must be cooled quickly to stop the cooking process immediately. [read more]
