Tip Reuse

[David Hogan]

Avoiding Food Waste in the Kitchen – Part IV – Americans waste 40% of their food, enough to fill the Rose Bowl once every day (see CNN video at tinyurl.com/FarmToForkWaste or www.WastedFood.com).
* There's nothing more frustrating than over-salting a soup or stew you've spent countless hours; and countless dollars in ingredients. Try adding wedges of raw potato or apple to absorb the salt. Simmer for 10 minutes or so, then remove the wedges. If your soup is still too salty, sprinkle in a spoonful of sugar. If that doesn't work, a dash of apple-cider vinegar may do the trick. Finally, try diluting with water or low-sodium broth.
* And don't despair about soup that's too fatty; it can be fixed. If you have time, put the pot of soup in the refrigerator, wait 30 minutes, then skim the grease from the top and reheat. If you're short on time, add a few ice cubes and remove them as soon as you see grease sticking to them. Or try tossing a large lettuce leaf into the pot to absorb any extra oil. Discard the leaf once it looks limp.
* If you're unsure of an egg's freshness, see how it behaves in a cup of water: Fresh eggs sink; bad ones float.
For more tips see: tinyurl.com/AvoidWastingFood