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In these times of superior alertness of the shortages in the world and the recent economic problems in the whole world, but especially in the wealthy Western countries, which are the powerhouses of most Third World countries’ expansion, people are more aware of waste. It is a sin again to throw away food, like it was 50 years ago.

This can only be a good thing although it is a disgrace that it took an international financial crisis to make us remember the lesson. Nowadays, waste of any kind is greeted with public censure and so it is at home too. Most people spend a very high percentage of their outgoings on food and so anyone who wants to cut back, has to first look to this quarter to make a saving.

However, saving does not necessarily mean ‘not buying’, it can and should mean ‘not throwing away’. In other words, prepare your food and do not let your food go off. Preparation and storage are the key words. With that thought in mind, here are a few of my tips for preparing and storing food correctly.

Bread – tons of bread is thrown away every day, because it has gone stale or mouldy and yet it is totally unnecessary. Keep your bread in the deep freezer and not in the bread bin. A whole loaf will slice frozen with the proper knife and sliced bread will come away slice by slice. There is no requirement to defrost as it only takes a minute or two at room temperature.

Bananas – most people know that banana skins turn black if stored in the fridge, but most people do not know that bananas can be frozen solid. Yes, the skins will still go black, but the fruit will be unharmed.

Cake – to stop cake from going stale, store it in a tin with an apple. The moisture in the apple will stop the cake from going hard.

Watercress – to prevent watercress from wilting, store it upside down in water, that is stalks up.

Salt – salt often gets damp, especially if stored in a steamy kitchen without sufficient ventilation, but you do not have to worry about that if you put two or three grains of rice in the salt cellar. They will soak up the moisture before the salt.

Cereal – prevent cereal from going soft by resealing the bag with a few clothes pegs. Your cereal will last weeks more.

Jam – boiling jam produces a scum which has to be skimmed off and thrown away. This wastes jam, goodness and flavour. However, if you whisk a knob of butter into the mixture at the last moment the scum will not appear, saving time and goodness.

Funnel – you always seem to need a funnel when you do not have one. Then you vow to get a funnel for the next time. Do not bother. Just cut the top nine inches off a plastic bottle of cola. It makes an ideal throw-away funnel. Some of the larger bottles even have a handle on them which is even better.

Owen Jones, the writer of this article, writes on many topics, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

There can not be many people who do not enjoy their food, but the human race, being what it is, I expect that there are a a small number of them. Nevertheless, for the rest of us, cuisine is a source of every day delight and, like a beverage, it is frequently used to commemorate a happy event. not only that, but different foodstuffs are eaten for the different meals or distinct celebrations.

Commemorative meals were indubitably planned around the seasonal foods on hand, but some foods were transported huge distances for the benefit of those who could meet the expense of them. For instance, my father deemed it a grand luxury to be given an orange in his stocking on Christmas Day sixty years ago. How the times have altered! Very few children would think an orange a gift, special or not, any day of the year in our time.

Nevertheless, the preservation of foodstuff is still a daily concern and therefore, I have listed a couple of good guidelines on preserving foodstuff below, so that you will obtain the best from that which you have bought or grown in your garden even a long while afterward.

The Quickest Quiche: a quiche is the conventional healthy fast food and this is one of the finest quick methods to make one. Put one onion, four eggs four ounces/125 grammes of butter, half a pint/250 ml milk, baking powder, 2 ounces/60 grammes of grated Cheddar cheese, parsley, salt and pepper and anything else you like into a strong food mixer/blender. Whirl it all up together and pour it into an appropriate dish, lined if you have it with some pre-made, shop bought, pastry. Bake at 190C/375F/Gas Mark 6 for 40 minutes. It serves four and is delicious.

Heavenly Hamburgers: next time you make hamburgers, do not salt the meat before cooking them. Use your traditional recipe and make the patties as usual. Then, put a handful of sea salt in your favourite heavy duty frying pan and heat it up to very hot. Drop the hamburgers onto the salt and cook as usual. The outside of the hamburger will go crisp and the grease will be kept to the absolute minimum.

Salmon In The Papers: a fantastic way to cook a whole salmon is to cook it in newspaper. You ought to try it. Prepare your salmon according to your favourite recipe. Then wrap in three or four thoroughly drenched sheets of newspaper (any one). Make a nice parcel out of it; as neat as you can. Place the soaking-wet parcel on a baking tray in the centre of a moderate oven. Bake until the paper is dry on the top and then turn it over. When that side is dry the salmon is done. It’ll take about an hour. If you want to eat it hot, peal the paper off straight away and dish up. If you want to eat it cold, leave the package until it is cold and then unwrap. Either way the skin will stick to the newspaper.

Off The Wall: if you are uncertain when spaghetti is fit to be eaten, through a strand at a tiled wall. If it sticks, it is done.

Cheap And Cheerful: for a quick, healthy, extraordinary summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you wish and put between slices off a good loaf of bread.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with researching the Rival Versaware crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

There can not be many individuals who do not like their food, but the human race, being what it is, I presume that there are a a small number of them. Nevertheless, for the rest of us, food is a font of daily delight and, like a beverage, it is often employed to commemorate a celebration. not only that, but different foodstuffs are served for the different meals or distinct celebrations. Celebratory meals were undoubtedly considered around the seasonal foods available, but some foods were transported huge distances for the consumption of those who could meet the expense of them. For instance, my Dad deemed it a great treat to be given an orange in his stocking on Christmas Day sixty years back. How the times have altered! Very few children would judge an orange a present, special or not, any day of the year nowadays.

Nevertheless, the storage of foodstuff is still a daily affair and therefore, I have written a couple of top guidelines on preserving food below, so that you will obtain the best from that which you have bought or grown in your garden even a long period afterward.

Chicken Stuffed With Spoons: a great way of preparing chicken to be eaten at a cold buffet or in sandwiches, is to put as many spoons as possible into the cavity of the chicken (not silver or plated ones though). Then, place the chicken in a large saucepan or pot and bring the water to the boil slowly. Simmer for 10 minutes, cover and leave until the water is room temperature. The spoons will retain the heat and cook the chicken from the inside out. it will be one of the most succulent chickens you have ever eaten.

Roasted Crisp And Light: if you like crisp-skinned roasties, it is best to parboil them first, but that is only half the story. so, boil the potatoes for five minutes and drain thoroughly. Put the lid on the pan and shake it about violently. Bang it hard on the chopping block several times. The harder the better. Then put the parboiled potatoes in the baking tray with the meat or fowl to cook as you would normally.

Salad Soup: Do not throw away salad that has been soaked in salad dressing. Whisk it up in a food processor with a can of tomatoes of tinned soup. Add lots of garlic to taste and adjust the thickness to suit your taste. Chill it down and you will have one of the most delicious summer soups ever.

Curdling Cure: if your mayonnaise has curdled there is one sure fire way to bring it back to life. stir in a couple of tablespoons of Hellmann’s mayonnaise and your problem will be over.

Simply Scrumptious Topping: a really, quick, delicious and almost infinitely variable topping for a savory pie can be made in seconds. Choose the flavour you want from the crisp rack; puncture the bag to let our the air and then crush the contents in the gag. it really adds something to a pie. The same trick can be used on the bottom of a potato pie a Texan housewife told me.

Owen Jones, the writer of this article, writes on many subjects, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

There are few festivities celebrated around the world on the identical fantastic scale that the Chinese New Year is celebrated. This is an occasion that affects people all around the world. The celebrations are rather exotic and a lot of fun for everyone who takes part. One thing that many outsiders may not appreciate is that most of the aspects of the Chinese New Year celebrations have a very specific purpose and connotation. Even the food.

Whether you are Chinese are not, I ‘m sure that you could use a degree of good luck to make things run a little more smoothly in your life.

When it comes to cooking for a Chinese New Year celebration there are a few things you should bear in mind. The foodstuffs that are prepared each have their very own meaning and a specific reason for being prepared.

Dumplings are supposed to bring riches in the New Year to those who eat them on this special day. Of course, riches is something that most people want to have and there are many ways of doing so. Other foods that symbolize the attainment of riches on the Chinese New Year are bamboo shoots, black moss seaweed, egg rolls, and oranges. This is just the beginning of the tutorial in the symbolic nature of food for the Chinese New Year.

Longevity or long life is something else that the Chinese famously yearn for. Eternal youth some may call it. The secret, they say, to a long life is the eating of the correct food as part of the New Year festivities. Those foods include: noodles, Chinese garlic, chives, and peanuts.

Prosperity is attributed to foods such as lettuce, whole fish, and pomelo. In addition to success whole fish and pomelo are believed to bring abundance and togetherness (as in marriage or romance) during the coming year.

Chicken is the main course if happiness is the goal. In addition, chicken is associated with marriage, particularly when served with foods, which are considered to be dragon foods, such as lobster.

Those wanting children in the near future should add eggs, seeds (such as watermelon seeds) and pomelo – above all the last two, if you want a couple of children.

To end with, if good luck is what you most require, try to add a tangerine or some seaweed to your plate on this special day. If your run of luck has been really very bad recently, you may want to double up on your serving of both.

The Internet contains masses of delicious recipes to help you commemorate the Chinese New Year as traditionally as you can. Recipes for foods such as Jiaozi (Chinese noodles) and egg rolls are to be found online and they will go some way towards creating the right atmosphere. Add a few lettuce wraps and longevity noodles and you will have a good basis for a Chinese New Year meal.

The only other thing you require then to make your Chinese New Year celebrations go with a bang (quite literally) is fireworks. The Chinese New Year would not be the same without them, so choose your food well, either buy it or cook it (or both) and then let off your fireworks safely for a great winters evening’s entertainment.

Owen Jones, the author of this article, writes on many topics, but is currently involved with the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

Do I think that bread machine mixes are useful? Yes, some of them are, but the snag with all bread machine mixes is that they place limitations on your choice and do not encourage your creative talents. That may sound odd, but think about it for a while. If you depend on bread machine mixes you can only make the bread for which you can buy a bread machine mix and you can only tip the bread machine mix into the bowl and switch on the bread making machine. You are definitely not likely to alter the bread machine mix for fear that it won’t work.

OK, what is the alternative? Well, the old-fashioned recipe book, of course! Not just any old recipe book, but a special bread making machine recipe book. Bread making is a very easy, but very tiresome process. The ingredients are ubiquitous, everyday, household items: water, flour, yeast, salt, sugar and oil. You most certainly have those items in your kitchen with the possible exception of yeast, which can be bought in any super store for very little money and it keeps for ages.

And I’m sure you already know what happens when you cook following a recipe, don’t you? You have already read the recipe through and you know you have everything in the cupboard, but when the recipe requires, let’s say, lemon peel, you open the cupboard door and see that you don’t have any lemons – but you do have orangess! Oh, well you think, oranges’ll do. You make do. You try things out. And that means that you are developing your talent and creativity. Bread making mixes will not do that for you.

A good bread making machine recipe book will have something over 100 recipes coming from a number of different countries and you will become really enthusiastic about experimenting with the various ones. Have you ever tasted Welsh bread – Bara Brith? Or English muffin bread? Jalapeno bread or banana bread? Onion bread is lovely too, but one of my all time favourites is Brazil Nut Bread – absolutely delicious.

The point is that you may not find recipes for all these breads in one place, but if you have a reference point, like a bread recipe cookbook, you can start off by using tried and tested gourmet bread recipes and gradually concoct your own – sometimes out of necessity.

I once made a fantastic loaf by adding all the left-over vegetables from my Sunday lunch. It was lovely, but I could never quite reproduce it, because I did not write down the weights and measures. I could only remember that it had green beans, potatoes and sweet corn in it!

Bread machine mixes will never in a million years provide that, will they? Furthermore bread machine mixes are fairly expensive compared to the cost of five kilos of flour. I usually vary the ingredients too: honey instead of sugar, milk instead of water, olive oil or butter instead of just corn oil. Rock salt instead of sea salt or visa versa. You get the picture.

Bread machine mixes are limited and limiting. A bread making machine is a great way to use up leftovers. I have even put meat and fruit in my gourmet bread. My principle is: if it’ll go in a sandwich it’ll go in the dough – like an Indian stuffed paratha or stuffed naan bread.

Stop buying bread machine mixes – they are a waste of money. Instead be creative with a bread machine recipes cookbook.

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