Use it up! Don't throw it in the bin!

Penelope_Penguin

thriftlady wrote: »

But, I know how people love to use their slow cokers for everything whether it is a good idea or not

Do you not like slowcookers then, thriftlady :rotfl: :rotfl: :rotfl:

I'd agree that the best way to warm up leftovers is to either heat them with gravy (or other liquid) in a pan, or whack them in the microwave, until piping hot all the way through Slowcookers are best for long, slow cooking of cheaper cuts of meat, which succeeds in tenderising the meat

I'll add this to the existing thread on leftovers to keep ideas together.

Penny. x

Raksha

Using bones for stock is very different to re heating a joint. Even sliced meats cling together and increase the thickness. Besides, what is the point of using an SC - the food is already cooked, you only need to add the minimum of energy to bring it up to temperature........

bellaquidsin

Isn't the issue here that to reheat meat safely it needs to be taken quickly though 'blood heat'?

One of my slow cooker books actually states NOT to reheat meat in SC.

Bella.

23rdspiral

Aril wrote: »

I cook swede with my potatoes and then mash them up together to make the topping for my Shepherds Pie [allow some extra time for the swede to cook through]
Aril

Thanks everyone for the great sweed ideas - the sweed mountain will be conquered. (oh, and i didnt take all of them, there were TWO CRATES full in the reduced area!)

HockeyDuo8083

:T
Just a quick post as i am currently reading through the crazy amount here but it's fab.
I try and use anything left over unless I have ruined it. most of it goes into soup, isn't it amazing what you can make into soup these days:rotfl:

Non-food: I wash and re-use marg tubs for freezing soups etc. Also like to use old squash bottles for taking water or juice to hockey training/games.
Butter wrappers get used to grease tins when baking.

Any food leftover from a meal gets taken to work for lunch - best use for leftovers!:D

Aril

One for left over garlic or fresh root ginger. If you put either through a mincer then season and add a little oil to mix then they can be open frozen in little balls and then bagged up to be used separately. This tip came via a friend who is currently doing an Asian cookery course
Aril

kerik4

am addicted to this thread! Now on the subject of making anything into soup, can I make wilty salad into soup?!!

Patchwork_Quilt

I have made wilty salad into soup but it wasn't that great. I have heard of people eating braised lettuce with gravy on it but I'm not sure I could. I'm afraid lettuce is one thing I do throw away, although I stirred some limp rocket into something recently - I think it was curry - and that was OK.

Penelope_Penguin

kerik4 wrote: »

am addicted to this thread! Now on the subject of making anything into soup, can I make wilty salad into soup?!!

Well done on getting into soup making :T I'd use tomato, peppers, spring onion, radish and carrots in soup; I wouldn't use lettuce or cucumber

Penny. x

kerik4

Thank you! Love making soup - the best was a cauliflower (I hate cauliflower) which turned into an amazing puree and fooled the children, they thought was chicken soup!!!

have just checked my other new favourite website, lovefoodhatewaste and they suggest adding the lettuce to a veg stock...
http://www.lovefoodhatewaste.com/recipes/show/63-basic-vegetable-stock
but not sure about that!