Is it possible to live without tins / jars / packet mixes?

upoiupou

nearlytherenow wrote: »

I get worried I'll do something wrong but I guess without experimenting I'll never know!

You probably will do something wrong! I mean, in the sense that most people do when they start doing something. And then occasionally on an ongoing basis. But you'll probably make some very nice things too. You might surprise yourself.

Maybe look up some YouTube videos for simple makes? The first sauces I learned to cook were mushroom sauce (aged about 9) and onion gravy (aged about 17). They're quite easy and as with all sauces you can keep adjusting them if needed. They're very forgiving!

I'd say the two biggest potential downfalls are:

1. Adding too much seasoning. Too much salt, too many herbs etc. So I'd start low and keep tasting before you add any more.

2. Having the heat too high, so things burn,separate or reduce to nothing. Again, I'd start low and you can always increase a little.

I see stock as a by-product of what I'm doing anyway, rather than something I have to make. I cook vegetables briefly in some water then drain them and keep the stock in the fridge if I don't use it straightaway.

If you base a sauce on vegetables they sort of generate their own stock as they cook. For example, if you make mushroom sauce/gravy, when you first cook the mushrooms the juice comes out and that flavours the sauce when you later add water or milk or whatever.

maman

I think it's about striking a balance between a number of things such as time, cooking skills and being mse.


Unless you happen to see YS tomatoes then it would be far more expensive to make a sauce with fresh ones than tins so generally I go for the tins.


I could make my own stock but IMO freezer space is better used for YS meat, HM ready meals and frozen veg.


I don't want the additives in jars and packets of sauce mixes so I make my own. As I generally cook for two I can make 10 portions of Bolognese or chilli in my SC so I find it saves me time in the long run.


I enjoy tinned fish like tuna, sardines and salmon. They have a completely different flavour to fresh fish which I also eat so different menu choices there.


You didn't include frozen food but I find frozen fish and vegetables can be both mse and can save a great deal of time. Frozen leeks are a particular favourite as they are great value and I don't have to spend time prepping them.


Over the years my cooking skills have improved hugely by following recipes and then as confidence grows adapting them. Google is your friend here, you'll find recipes for anything.


HTH and do ask any questions you like if it's the cooking skills that are holding you back nearlytherenow.:)