Allegedly a full freezer users lass electricity than a near empty one. Do make as list of what is in there so you know what is getting a bit old. Try to keep it neat so that you can find things - we have (2) shelves for meat products, one for fish, one for veg, one for items being frozen and one for bread, supermarket puff pastry etc - make up your own rules and stick to them.midget wrote:Use a freezer and KEEP IT FULL. Elderly but edible bread and cheese whizzed in a food processor with a handful of roughly chopped spring onions make a delicious topping for baked white fish or chicken, and the surplus can be frozen..
Yes, yes, yes and get friends to pass on the plastic boxes Chinese take-aways come in; they are two meal portions. Rescue a few veg bags from the supermarket - excellent for parboiled veg (put in a marge bpox whilst freezing to get a simple shape). Buy veg when cheap / near sell-by date and freeze.midget wrote:Fill the oven as often as you can, eg a meat casserole+ pot of baked beans+minced beef and onions as a basis for pasta sauce. Then divide up (margarine boxes are reusable and "free") and freeze.
When (if) you have a chicken, after eating all the meat put the bones in a large saucepan with an onion (diced) a carrot (cut up), perhaps a stick of celery and /or a potato, some herbs - rosemary and thyme shoud do - but NO salt. Boil for an hour, sieve, cool and freeze; excellent stock to be used as chicken soup, as stock for gravy and sauces, as a base for gravy ........ effectively free and full of flavour.
I haven't yet found labels which stick properly - one of the penalties
), Cuisine of Paul Bocuse (in English, English ingredients, £1 from charity shop) and Pellaprat (clasical French cooking, also translated, UK ingredients - £2 from charity shop). I don't do Indian or Chinese cooking and only a little Japanese so those cover all bases. Anything else is from internet.
