I hate waste. Not sure why – it might have something to do with experiencing prolonged periods of limited disposable income, or perhaps my rural upbringing living miles from anything that even resembled a shop, I can find a use for most things.
Freezer bags and take-away food containers readily available at most supermarkets, combined with a permanent marker, there is no excuse for waste.
What I freeze;
- Spring onion, especially the green ends
- Orange/Lemon/Lime rind
- Raw egg whites
- and of course, left-overs.
If a recipe calls for only half an onion or capsicum, I dice the remainder; bag it, freeze it and label it.
I hate buying a lemon or lime for just a few scrapes of rind – in these cases I juice and rind the entire fruit, divide into single use portions and add to a few freezer bags. The quickest orange cake is one made from frozen rind and bottled juice – no planning required!
Bread crusts and sometimes the last couple of slices of bread leftover when the fresh loaf arrives are sometimes treated like a guest who over stays their welcome – no one really knows what to do with them. I have a solution – chuck them in the freezer (the bread, not the people), and when you have enough to bother with (or are cluttering your freezer) – while still frozen, throw the bread scraps into a food processor and create some crumbs. Divide into 1 or 2 cup portions and place into freezer bags and label.
One simple rule when freezing anything – date and label it! (many things look the same when frozen and it’s so easy to forget)
And another rule when using freezer bags – pat the contents into a thin layer, so that once frozen it can be easily broken into pieces.