Don't Throw Food Away Challenge 2012

DawnW

It sounds as though it might be quite warm where you have stored them? No need to throw them out though, unless they have gone green

I would just peel them, cook, mash and freeze.

kara7758

Today I've made some celery and potato soup with the stock from a piece of ham I was boiling, a very wilted head of celery and two sprouting potatoes. Now in freezer for work lunches. I've also made a delish chicken and noodle soup with the boiled up chicken carcass from the chicken we had for lunch today and got every piece of meat offa the carcass so the cats could enoy a bit of a treat for their tea. Some chicken and stuffing left for sandwiches. I love how much you can do with a chicken with no waste!

SmallL

Hey :j
Im new to this, but me and OH are usually quite good with keeping waste down and pretty much have an empty fridge on the day of the weekly shop!
However i have recently become concerned about how long to keep stuff in the freezer after i got food poisoning from chicken fried rice :mad:
Generally when should you chuck out frozen rice/already cooked meats?
The shepherds pie from about 3 months ago looks like it may be binned!

DundeeDoll

Turned slightly soft sprouting spuds into mash to top chicken pie so yes, defo recommend this for your spuds firemunchkin & rumblytum

kink

new to this thread but I never worry about how long something has been in freezer as long as properly defrosted and piping hot when re cooked.

my biggest waste is salad and veg peelings, could i just toss veg peelings in tub in freezer and then boil and blitz to soup?

Also coleslaw as i tend to buy big tub then remember should only be open for 2 days and i am very funny about mayo type products been past there best.

this thread will make me more vigilante even if i dont become a regular poster.

good luck to everyone

x

squeaky

SmallL wrote: »

However i have recently become concerned about how long to keep stuff in the freezer after i got food poisoning from chicken fried rice :mad:
Generally when should you chuck out frozen rice/already cooked meats?

It's not likely to be freezer time at fault here.

Rice should be cooled quickly and frozen immediately to avoid possible problems.

It should be defrosted quickly and heated thoroughly - immediately before use.


See: Freezing rice?, How long to keep cooked rice, How to reheat singapore fried rice safely

SmallL

squeaky wrote: »

It's not likely to be freezer time at fault here.

Rice should be cooled quickly and frozen immediately to avoid possible problems.

It should be defrosted quickly and heated thoroughly - immediately before use.


See: Freezing rice?, How long to keep cooked rice, How to reheat singapore fried rice safely

It was a ready meal so the cooling/freezing thing doesnt apply ;P
It was also cooked from frozen in a miccy wave, no idea how i managed to get food poisoning then!

Oscar_the_Pug

Well I have to declare a celery gratin (a la Hugh Fearnley Whittingstall) - cooked it as a side dish but neither me nor OH liked it, and after sitting around for a few days started to grow furry (if I'd been more organised I would have blitzed it and used as a base for risotto or soup). Perhaps we didn't cook it for long enough, but I think really the stringy texture put us both off. It's a hard one to price but I'll guesstimate at 50p.

Am aiming for less than £2 this month, and less than £20 for 2012 (maybe I should aim for £20.12 for 2012?).

Firemunchkin

Thanks for the tip with the potato - I have some fish in the freezer that I want to use up so I'll make the mash and freeze it ready. Thanks so much - that's £1 saved!!

DawnW

Firemunchkin wrote: »

Thanks for the tip with the potato - I have some fish in the freezer that I want to use up so I'll make the mash and freeze it ready. Thanks so much - that's £1 saved!!

You may find that when you thaw the mash there is a small amount of liquid. Don't let it put you off - just drain it off through a sieve. It will taste fine. I always freeze and mash sprouty potatoes if I can't use them straight away.