Above all, it is the cheaper foods that risk getting into the trash can, such as potatoes, pasta and rice. But also vegetables, which are affected by the price increases.
– It’s because we do too much. A good example is Taco Friday. We have prepared ten small bowls that it will be over in. We think, we eat this tomorrow. But on Monday it looks too bad, says Günther Mårder.
The solution to the problem is planning forward.
– What should I do with what is over? What should I cook today that can be something even tomorrow? If we start thinking and planning in a two -day joke, we have a greater opportunity to reduce the spill, says Günther Mårder.
Ate six -month -old cottage cheese – according to Grandma’s tactics
He also urges people not to be so afraid of the best before date and instead embrace Grandma’s way of looking at the matter.
– Go back to Grandma and Grandma, look, feel the texture, smell and taste. The reason they are so much better at it is that there were no best before date before. It was up to one to judge.
And Günther Mårder himself has had to prove that Grandma’s tactics keep, in more and less extreme ways.
– It was a cottage cheese that was six months old at work, but it was unopened. I had forgotten it at the bottom of the fridge where it is extra cool. The texture was not so fun, it was pretty stuck in shape. But there was no deviation in taste and smell. I didn’t get bad.
Günther Mårder encourages people to dare to buy price -reduced goods with a short date. In some cases, the slightly older food can even taste better. One of the largest prices in the lunch box is the red meat.
– If you still have to eat it, look for short dates in vacuum -tiled meat. One tip I received from chefs, if you want really tender meat, is that preferably the best before date should be passed. The longer you wait, the darker the meat becomes.
“Eating asparagus on New Year’s Eve is idiotic”
When it comes to vegetables, those who want to save the slopes should look in the rock box, where edge -supported vegetables can be a good and cheap soup. You should also try to eat by season.
– Eating asparagus on New Year’s Eve is idiotic. But if we approach midsummer it is fantastic, then we can buy from southern Sweden and Gotland. The supply is so large that it has to be sold there and then, so the price will be the lowest, he says and adds:
– All restaurants know, you write: served with the season’s primers. They could replace it to: served with the cheapest green we found right now.
And last but not least, Günther Mårder wants to strike a battle for two best friends: the big cook and the freezer.
– I ran on a gentleman in Jämtland who has fallen in love with a root fruit stew. He buys all root vegetables during the fall and cooking for two weeks for the rest of next year. Really so extremely you don’t have to go, but his food account would make most others extremely jealous.