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20 tricks to save in the kitchen

Infallible ideas so as not to waste money in the shopping cart, when storing food and when cooking.

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20 tricks to save in the kitchen
20 tricks to save in the kitchen

Saving a few euros in the kitchen may seem impossible, but it does not have to be that way if you follow the simple kitchen, order and maintenance tricks that we tell you next. Take note… they do not fail!

1. THE SECRET IS IN PLANNING

Planning a weekly menu is the best way to adjust the purchase to a real consumption. Only if you know what you are going to cook, you will avoid excessive buying and the risk of food spoiling. Remember that a balanced menu should have 5 daily servings of fruit and vegetables, between 2 and 4 servings per week of legumes, and 3 or 4 of fish and meat.

2. EYE WITH THE EXPIRATION DATE

When buying, we do not always look at the expiration date and we spoil products without realizing it. Do not forget the difference between expiration and preferred consumption. In the first case, the product begins to spoil from the date indicated. In the second, it only loses properties, but it is not bad. In many establishments, they put ahead the products that are going to expire before, so it takes those that are more to the bottom of the shelf.

3. HOMEMADE PIZZAS, MUCH BETTER

If you are someone who orders pizza at home from time to time, remember that it comes out much cheaper, and even healthy, if you do it at home. The homemade ones have less fat, salt and preservatives. The trick so that you do not get too lazy to do it is to have ready-made dough ready in the fridge, which they sell in supermarkets or frozen bases. You just have to add the ingredients that you like, or reuse some of the food, and bake them while watching, for example, your favorite series.

4. KEEP THE FREEZER IN ORDER

Freeze the food in small or individual portions so that you only have to defrost as many as you need according to the number of diners. Do not forget to indicate the freezing date so as not to keep the food eternally. And remember that the freezer consumes much less energy if you prevent the ice from building up on the walls and eliminating dust from the back.

5. THE CONTAINER DOES MATTER

To store food longer, store it in containers that close well. Keep in mind that the more you fill them, the lower the presence of air and, therefore, the risk of oxidation. A vacuum packing machine is a good option to preserve food for longer and in perfect condition.

6. DO NOT STORE TOO MUCH

The abuse of specific offers such as 3 x 2 or containers and family-size containers can lead us to buy more food than we really need. Try to maintain a balanced cupboard, in which there are essential ingredients such as flour, sugar, salt, oil, pasta, pulses and some basic preserves, such as tomato sauce or tuna.

7. CHECK YOUR PANTRY PERIODICALLY

If you do not periodically check your pantry, you run the risk that some of the products will go by without you noticing. A good idea is to give it a review each week, placing first the foods that have to be spent before, at the bottom those that still have a long life, and pointing out what needs to be replaced.

8. MAKE GOOD USE OF THE REFRIGERATOR

Ordering the refrigerator helps you extend the life of your food. The ideal temperature is between one or to 5 or . Remember that every time you open the door you lose 7% of the energy.

  • Meat and fish should be placed in the coldest area.
  • The meat cover with aluminum foil or store it in a container with a grid so that the juices it releases do not come into contact with the rest of the food.
  • The fish is better to keep it clean.
  • The fruit and vegetables can be in a cool place protected from moisture or in the fridge, but open the plastic bags for the pieces to breathe.
  • And the cut sausage will last longer if you keep it in closed containers. The central shelves are the right place.

9. MAKE BETTER USE OF VEGETABLES

Often, we waste parts of the vegetable that conserve all their nutrients. The trunks of the artichokes can be served boiled – you have to peel them well so they do not become bitter. With the outer leaves of broccoli and cauliflower you can make broth and if you have plenty of vegetables or are about to pass, you can prepare a cream and keep it in rations.

10. SAVE WHEN BAKING

When cooking, you can also save a lot if you choose the most suitable cooking system. Replace the conventional pot with the espresso: you will save time and spend half the energy and take advantage of the microwave, since it requires less energy than the oven and can reduce energy consumption by up to 70%.

11. LONG LIVE BREAD AND PASTRIES

If you have more bread you can make a soup (adding garlic, oil and white wine), some crumbs or some French toast. You can also give it a new life by grating it. Or fry some croutons to add to soups or creams. And with the pastries, cooked in a bain-marie with milk and egg, you can cook a delicious pudding.

12. GET THE IDEAL PANTRY

An organized pantry is the best strategy to get the most out of our purchase:

  • Look for a cool, dry place. Moisture spoils food before. But neither should they be by the oven or the sun.
  • Label well all those foods or containers that do not include an expiration date.
  • Follow the manufacturer’s instructions that appear on the packaging when storing the products.
  • Sort shelves by food groups, so you’ll find it easier to find what you’re looking for and see what you’re missing.
  • Reserve a dark, dry and ventilated place for the three basic ones: garlic, onions and potatoes.
  • And place the last purchase in the farthest place. The rush sometimes leads us to do it the other way around.

13. FRUIT, DO NOT MISS

If you have fruit about to pass, prepare a fruit salad or a cake (with a base of flour, egg and sugar). If you bought a lot because it was well priced, you can keep it in syrup (boil every kilo in 1/2 l of water and 1/4 of sugar), or you can also make compotes and jams.

14. RECYCLING BASED ON CROQUETTES

Still do not know how to make croquettes? Learning is an investment. They are ideal to give out all kinds of leftovers: remains of stew, chicken, ham, cheese… You only need béchamel and a little onion sautéed. They will take you out of more than one hurry, you can freeze them without problems and fry them when you are interested.

15. BROTHS, AN IDEAL JOKER

With leftovers of vegetables, fish or chicken you can prepare broths, to which it is sufficient to add pasta, rice or, for example, onion sautéed with a bit of cheese to have a dish. To make them, you only have to place the ingredients in cold water (you can flavor them with laurel and parsley) and bring them to a boil over a low heat for an hour.

16. ALLY WITH THE COVERS

Covering the pots during cooking can save you up to 30% energy. It is also important to adjust the pan to the size of the burner so that the flame does not leave the diameter and the heat is wasted, which increases the consumption by 20%. To heat water, it is more efficient to do it in the microwave.

17. COOKING A LOT AT ONE TIME

To prepare more quantity in each session supposes a saving of time and energy (you spend the same one cooking for four that for six). If you prepare more rations, you will freeze the leftovers and consume them when you go more in a rush of time, avoiding the temptation to buy precooked, 30% more expensive.

18. EAT RATIONALLY

Spending on food is sometimes triggered by unnecessary products and, in addition, they tend to be less healthy. Create a diet based on basic products (seasonal fruits and vegetables, dairy products, cereals, fish and lean meat) and eliminate unnecessary caprices, such as pastries or sugary soft drinks. Discover why buying well can help you lose weight.

19. USE RESIDUAL HEAT

When cooking, you can reduce the energy consumption up to 20% if you turn off the fire a few minutes before. The residual heat is sufficient to finish cooking. When using the oven, cook several dishes at the same time and remember that you do not need to preheat it if you are going to have it running for more than an hour.

20. GROW A BALCONY GARDEN

Thyme, rosemary, oregano, parsley, mint … Cultivating aromatic plants does not need great care, just a gardener and a corner with lots of light and if you have a terrace, dare with a cultivation table. In just one and a half meters you can grow your own lettuce, tomatoes, peppers, aubergines…

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