Reduce food waste and improve the intake of nutrients your body needs. Apply the following recommendations to optimize food cooking.
Food production is associated with a carbon footprint. If they are wasted, they increase greenhouse effect. The good news is that we can take steps to prevent this from happening.
Meal planning also has nutritional benefits. It allows you to select healthier foods and have more control over the portions you eat.
Here are some simple tips that you can easily apply.
How to reduce your food waste.
Think about the best foods.
Think about cooking “full meals “that is, you can refrigerate and reheat so you can eat on another day if you make a lot or leftover.
Portions are your friends.
Prepare a large amount of a specific recipe. Then divide into individual servings to refrigerate and consume over the next few days.
Think about the menu to prepare in advance.
At the start of each week, think about the number of breakfasts, lunches and dinners that you need to prepare. It even schedules the hours when you eat out. This way you will know in advance what food to buy, avoiding buying items you don’t need.
When planning, keep the variety of food groups to ensure that all the nutrients you need are available.
How to speed up preparation and cooking times?
Try to cook in a normal schedule. Extend this recommendation to purchase. Establishing a routine for both activities will simplify the decision-making process and free up mental space to deal with other matters.
First prepare the recipe you need longer cooking time. Once the food is in preparation, continue with the rest. Keep meals cold until last.
Select recipes that require different cooking methods. If you have multiple meals that require the same appliance, for example the oven, you will need to spend more time in the kitchen. Combine different methods to be more efficient.
How to keep food.
- Cook fresh meat, poultry and fish within two days of purchase and red meat within 3 to 5 days. In the meantime, keep them on the bottom shelf of your refrigerator.
- Meats must be cooked to an internal temperature of at least 75 ° C to kill bacteria.
- To defrost food, immerse it in cold tap water, changing water every 30 minutes.
- Reheat food just once; the more a food is cooled and reheated, the more risk of poisoning. The correct temperature should be 75 ° C.
- Frozen foods should be reheated and eaten within 24 hours of thawing.
- Refrigerated meals should be consumed within 3-4 days and frozen meals within 3-6 months.
I recommend this guide if you want to go deeper into this subject: Practical guide: How to reduce food waste