It’s not that anyone ever wants to waste food, it’s just that sometimes we aren’t really sure if it’s still safe, or if we’ll end up sick from eating it. So we err on the side of caution and throw it away… along with our hard-earned dollars. Put your mind at ease, and save money avoiding food waste, with these three “is this safe to eat” questions answered.
White Chicken Gunk (yes that’s the technical name). Ever grilled or cooked chicken and noticed white gunk on the meat? It doesn’t mean the chicken is spoiled, it just means that it changed temperatures too quickly. If the chicken is fresh in the fridge, as the oven/grill preheats, let the meat sit on the counter to reduce the chill and avoid the rapid protein breakdown (chicken gunk).
Broccoli stalks. If you’re in the habit of tossing the stalks, or paying more for just the florettes, it’s time to save some cash and add some nutrients…the stocks are edible too. Granted they don’t taste great raw, they’re delicious roasted. Simply wash, remove any leaves, and remove the bottom quarter inch of the stem. Then, slice into discs, toss with some olive oil and seasoning, and roast with the florettes. Added bonus? The stalks are slightly higher in vitamin C, calcium, and iron than the florettes
Green potatoes. If you’ve left potatoes on the counter, you’ve likely seen a green tint after a few days. While the green color is a natural production of chlorophyll from exposure to light, the color in and of itself won’t hurt you. However, the presence of chlorophyll likely means there’s also the presence of the toxin solanine. And the solanine is what will cause you to spend the evening in the bathroom. Remember the old #10secondTuesday video when we talked about potato salad? It’s typically not the mayonnaise you have to worry about spoiling at your picnic, it’s the potatoes.
Store potatoes in a cool, dark space to reduce the production of chlorophyll, and -more importantly- the production of solanine.
American households, on average, throw away $2000 in food waste annually. As a nation? 35 million tons of food are wasted each year. Properly storing produce will help it maintain freshness longer and utilizing more of the whole vegetable will not only provide a nutrient boost, it’ll keep a few extra dollars in your pocket… and tons of pounds of food from landfills.
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