The control of waste is an important part of cooking, which is part of household management. One of the first items to comprehend when contemplating waste is the difference between waste and refuse. Waste is the disposal of something that could have been eaten, whereas refuse is the disposal of something that could not have been consumed.
This is an vital difference, because there is little you can do about something like, say, egg shells, yet if you buy so many eggs that half of them go bad before you can eat them, it is a another question. Over purchasing is a problem, especially if you strive to do most of your shopping in one session.
The secret to wasting less is in experience and know-how. For example, if beef rises above a particular price an inexperienced cook might choose to purchase pork or lamb, but the choice is not that simple, because there is much more inedible fat in pork and lamb than there is in lean beef.
After poor choice of products, the next largest source of waste is choosing the wrong way of preparing or cooking the food. Peeling too thick or cooking at a very high heat are good examples of this problem.
A successful week's menu ought to supply all the nutrients, vitamins and fibre that a person requires. We do not have to eat all vitamins and all nutrients every day, but there are some that we ought to eat each day and we ought to eat enough fibre each day too. This is not difficult to set up. Experts recommend eating five portions of fruit and vegetables every day, but maybe the skill comes in providing variation to prevent boredom.
Some individuals can accomplish this variation fairly intuitively, but for the rest of us there is another line of attack and it is known as planning. You can easily plan your meals for a week before you go shopping. Planning your meals like this will also save you money, because it discourages impulse purchasing. If you still have an issue with impulse buying, order your groceries through the Internet.
Two good tips for holding costs down yet for still providing variety were also largely ostracized in the Seventies and Eighties, but which are also experiencing a come-back now are: eating seasonal, local food and preparing three (or at least two) course meals.
Local seasonal ingredients are cheaper than stuff flown in from half-way around the world (or should be) and beginning dinner off with soup and a bread roll and finishing it with a dessert means that you do not have to eat so much of the main course, which is normally the most expensive of the three courses.
This is an vital difference, because there is little you can do about something like, say, egg shells, yet if you buy so many eggs that half of them go bad before you can eat them, it is a another question. Over purchasing is a problem, especially if you strive to do most of your shopping in one session.
The secret to wasting less is in experience and know-how. For example, if beef rises above a particular price an inexperienced cook might choose to purchase pork or lamb, but the choice is not that simple, because there is much more inedible fat in pork and lamb than there is in lean beef.
After poor choice of products, the next largest source of waste is choosing the wrong way of preparing or cooking the food. Peeling too thick or cooking at a very high heat are good examples of this problem.
A successful week's menu ought to supply all the nutrients, vitamins and fibre that a person requires. We do not have to eat all vitamins and all nutrients every day, but there are some that we ought to eat each day and we ought to eat enough fibre each day too. This is not difficult to set up. Experts recommend eating five portions of fruit and vegetables every day, but maybe the skill comes in providing variation to prevent boredom.
Some individuals can accomplish this variation fairly intuitively, but for the rest of us there is another line of attack and it is known as planning. You can easily plan your meals for a week before you go shopping. Planning your meals like this will also save you money, because it discourages impulse purchasing. If you still have an issue with impulse buying, order your groceries through the Internet.
Two good tips for holding costs down yet for still providing variety were also largely ostracized in the Seventies and Eighties, but which are also experiencing a come-back now are: eating seasonal, local food and preparing three (or at least two) course meals.
Local seasonal ingredients are cheaper than stuff flown in from half-way around the world (or should be) and beginning dinner off with soup and a bread roll and finishing it with a dessert means that you do not have to eat so much of the main course, which is normally the most expensive of the three courses.
About the Author:
Owen Jones, the author of this piece writes on several subjects, but is currently concerned with French dip sandwich recipes. If you want to know more or check out some great offers, please go to our site at Vegetarian Sandwich Recipes.