True confession: I’ve been caught cheating on my crockpot and now I have to come clean. Bear with me, will you?
Oh Crockpot–how long have we been together? 30 years? Longer?
Do you remember the early years when your crock stubbornly wouldn’t budge out of your heating element?
Or those colors–avocado green and that strange gold color.
I remember you sitting on my mother’s countertop in the kitchen–and then mine as I left home and became my own cook.
You were given a place of honor in my house–sitting proudly on the countertop unlike any other appliance in my house; except the coffeemaker of course, there’s always the coffeemaker…
At first we created an awful lot of split pea soup, you and me together.
Then I graduated to beef stew and other thick, warming foods. I tried all your recipes in that little booklet you gave me.
There were things that worked and things that didn’t work, but I never once blamed you for any of it. I took full responsibility and promised that I would never leave you.
Until that one day when the Instant Pot people sent me one and it made it’s way to my house.
Oh sure, I thought, I’ve tried pressure cookers before–the Fagor people sent me one back in 2001. I apologized to those nice people and said it was great, but it would NEVER replace my crockpot!
So the Instant Pot didn’t make me want to open it–meh, another pressure cooker.
Till one day, 3 months after receiving it, I opened the box and actually used it.
I sautéed in it at first–then I added meat and vegetables and had stew in mere minutes.
I thought about my 3 day cooking fest to make bone broth–could it be I could do my beneficial bone broth in the Instant Pot in way less time as well?
Oh yes I could!
Not only that, but it came out better than 3 days it takes you to make it, crockpot! TRUE CONFESSION!!
I don’t know what happened next, but my head was spinning…
What was happening?
Where was my loyalty?
How is it that now my crockpot is in the cupboard and I have thoughts of…breaking up and sending my loyal slow cooker to the thrift store?
Well, that’s how it ended my friends.
Not a pretty ending to such a long relationship, but that’s what happens when a young, sexy appliance worms it’s way into your heart with such features as sautéing RIGHT in the insert pan itself, being able to go fast OR slow and never burning or sticking, easy clean up and so much more…
It’s over between me and the old crock.
Done. Finished. Kaput.
My new, highly favored appliance, the Instant Pot?
Well it can only be described as TRUE LOVE.
And that my friends, is my story. The truth is out…finally.
I feel better–thanks for listening. 😉
PS–At Saving Dinner, we love cooking in ALL of our one pot appliances–have you seen our One Pot Recipe Collection? It’s amazing!
Why is it the last thing to get cleaned in a kitchen is the inside of the refrigerator? I know that’s true for a lot of people; it certainly was for me!
The fridge was the last frontier for me in the kitchen. I could keep the kitchen clean, unload the dishwasher regularly, keep the floors up, the pantry reasonably organized. But the fridge? I would let it go. And then it would be a bear to deal with. I had a perfectionist attitude with my fridge—it was an all or nothing proposition. I would spend an hour or more cleaning every last nook and cranny. Tossing stuff left, right and center, cleaning the rubber gasket with a toothbrush, pulling everything out, disinfecting it and making the whole thing gleam. Honest, I could see that thing shine from my bedroom!
One day it dawned on me that I did not have to clean my fridge like that. I could do it one shelf at a time! I could keep things rotated and wiped down in as little as 2 minutes at a time. But the secret for making that happen was what I like to call Refrigerator Awareness. Cleaning the fridge does NOT need to be a project!
All that means is adding Refrigerator Awareness to your radar screen and don’t let that big, old appliance turn into that nasty, dreaded cleaning project! It truly does NOT have to be that way!
Oh and lest I forget. There is a TREMENDOUS bonus that comes from picking up the RA skill (Refrigerator Awareness). You save money. Gobs of it. Your food gets eaten, not shuttled to the back to develop into a science experiment. Your produce doesn’t develop slime, wilt or become fossilized. And, you may just find something in there you didn’t know you had that needs to be used up! Isn’t that just the coolest thing ever? (pardon the obvious pun!)
To recap: 2 minutes a day. That’s all. Let’s put an end to Project Refrigerator Clean-ups. I don’t know about you, but I’ve HAD it with those big jobs!
The same awareness goes for the freezer! Is yours cleaned up enough to handle some handy freezer meals?
Hands up if you ever questioned your parents when they told you not to waste your food because there are people starving in Africa.
As a child this really doesn’t make a lick of sense. How can the food I don’t eat help a starving person? Are we actually going to ship our leftovers to them?
We all know as adults that this was our parents’ way of trying to encourage us not to waste our food. But the truth is, if our ancestors could see how much food we’re wasting day in and day out, they would be absolutely appalled. And you know what? It really, really makes me mad; it doesn’t have to be this way!
1.3 BILLION tons of food gets wasted per year by people from all over the world. That’s billion, with a B.
To put this all into perspective, that is roughly one third of the food this planet produces. ONE THIRD. Wasted. And this is happening while 925 million people on the planet are suffering from hunger.
This is just not right and it’s not doing our planet any good. Food disposal is hard on the environment and it costs money. Not only is good money wasted by throwing out food we paid for, but roughly a billion dollars is spent on getting rid of wasted food in the United States each year.
And while we can’t stop the world from being wasteful, we can put an end to wastefulness in our own homes. Here are a few ideas:
1. Make meal plan each and every week (all of our Dinner Answers menus come with a categorized shopping list) before you go grocery shopping. You’ll only buy what you need.
2. Avoid buying in bulk unless you know you will eat the food you buy, or unless you plan to donate some of that food to a food bank or soup kitchen
3. Serve smaller portions to your family so food isn’t scraped into the garbage
4. Plan leftovers from today’s dinner for tomorrow’s meals (I do this all the time!)
5. Check expiration dates of everything you buy, so you’re not putting your groceries directly in the garbage when you get home
6. Take a cue from the grocery stores and rotate the food in your fridge. Put newer produce towards the back and bring older food to the front so it doesn’t rot back there
7. Use your crisper drawers for items you eat a lot, like carrots and apples. It’s not called a crisper, not a rotter, so don’t put easier-to-forget-about items down there to languish where it will just turn to a nasty mess.
How do you try to prevent wasted food in your home?
I get asked all the time for ways to make dinner faster. I get that; we’re a microwave society. We want it quick, dirty and hassle-free. This is why convenience foods are so popular (and expensive and 99% of the time, full of chemicals and lacking nutrients).
Here are a couple of things that I do that helps me get dinner done quickly and efficiently:
1) Shear Strength. I use my kitchen shears as much as I use my knives. From snipping fresh herbs, to opening bags of frozen berries, to cutting up chicken, I have two pairs and one in always in the dishwasher!
2) Foiled Again. To prevent my celery from going limp and nasty (and listen, having to run out to the store to buy fresh celery in the middle of cooking is total buzz kill) I wrap it foil. It stays fresh for weeks this way!
3) Garlic Getaway. I use these little garlic ice cubes (Dorot is the brand) that I buy from Trader Joe’s to shortcut the fresh garlic pressing stuff. The garlic is better (in my opinion) than that of the jarred variety and it’s so easy and convenient, love them!
4) Spin on Spinach. I buy triple washed tubs of organic spinach at the warehouse store. I saute it for a side dish, add it to salads, make it the salad, stir it into soups, eggs and quiches. It’s amazing and versatile and cuts my prep work way down.
5) More Spin. I use a salad spinner for my lettuce to get it nice and dry. Wash it, throw it in the spinner, take it for a quick spin and voila, lettuce that’s washed, dried and ready to go for your salad!
These are just a few of my shortcuts. What about you? Do you have some tried and true ones you’d like to share?
Have you ever removed a tray of meat from the freezer only to find discoloration and ice crystals? If you’ve forgotten about a carton of ice cream in the freezer for any length of time, you may have opened it to find its surface covered in ice. Freezer burn, we tend to call it.
Freezing food is a great way to extend the life of our perishable items, but when you freeze foods, you stand the chance of having your food become freezer burnt.
Freezer burn presents itself as discoloration on the surface of frozen foods such as bread and meat. Ice crystals are another sign of freezer burn, which we can find in frozen produce and ice cream.
To understand freezer burn a bit better, it helps to know more about how the freezing process works. When food is frozen, most of the water content of that food is converted to ice. Some of the water, though, is converted directly to water vapor and is released from the food all together. This process is called sublimation.
This water loss causes food to become dehydrated over time, like ice cubes that eventually shrink when they’re left in the freezer. So, in essence, this process freeze dries parts of foods, resulting in freezer burn.
In air-tight containers (like ice cream), that water vapor forms frost on the insides of the container and/or on the surface of the food. In open containers or containers that aren’t perfectly sealed, the vapor that escapes actually leads to that build up of ice on the inside of non-frost-free freezers.
And what we’re left with is food with strange flavors that’s difficult to chew.
When you have freezer-burnt food on your hands, you should do your best to discard the areas that have been affected. But you know I just hate food waste, so let’s talk about how to prevent freezer burn all together.
Tips to prevent freezer burn
- Remove as much air as you can from packages you freeze food in. The closer your food is to its packaging, the less chance there is of it losing water.
- Don’t leave your food in the freezer longer than you have to. The longer your food is frozen, the greater the chance of it becoming freezer burnt.
- Set your freezer at the lowest setting that you can in order to help avoid sublimation from occurring, as it’s less likely at lower temperatures.
- Always use high quality zipper-style bags to freeze food, and try to wrap foods in a bag that fits just right.
- Don’t place hot food in the freezer. You risk increasing the temperature of your freezer, and some of your frozen foods may even start to thaw.
- Avoid opening the freezer door more than it needs to be opened. This will help keep the freezer temperature from fluctuating, which can lead to freezer burn.
Making meals out of the meat/poultry/fish and produce you buy as soon as you get them home from the grocery store is another way to ensure that your food doesn’t get wasted and forgotten about at the back of the freezer.
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