How to Rechauffé food

Step-by-Step Guide

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   Step 1: Plan ahead.

   If you have purchased more than you would serve in one sitting (such as a large chicken), plan the next meal to use up the surplus chicken.
   
   This is the principle behind réchauffé food.
   
   It is not taking scraps off the plate.
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   Step 2: Start with the basics.

   With washed vegetable scraps that are free of any dirt or mold such as peelings and ends can be used if they are not or poor condition.
   
   Here is a range of uses:
   Brown or red onion skins, as well as beetroot peelings can be used as a natural dye in soups or stocks.
   
   Potato peelings can be seasoned with spices and baked until crisp for a low fat snack.
   
   Carrot, onion & celery trimmings can be used in stocks.
   
   Egg shells (free of any raw egg yolk) are an old fashioned way of clarifying stocks.
   
   Simply add them and simmer gently for a few minutes or until clear, skim any egg white that rises to the surface as egg white also helps to trap particles for removal.
   
   Most other peelings are really only useful for the compost or the bin. , You can use the surplus the next day in different ways.
   
   For cauliflower, the surplus can be chilled and reused in dishes such as cauliflower cheese, or marinaded in vinegar and spices and used as an antipasto, served in a salad, used in soups or pureed and reheated.
   
   Potatoes can be fried, roasted, used in salads, soups or mashed for mash, gnocchi, breads or hash browns & bubble & squeaks.
   
   Cabbage can be reused in bubble & squeak, salads, marinaded in juniper berries, salt & vinegar as a sauerkraut antipasto.
   
   Pumpkin can be used in scones, breads, soups etc.
   
   Carrots can be reheated and served with honey and a little butter.
   
   Blanched Green beans can be sauteed quickly in a pan with a little hot butter, chilli or soy sauce, or some fresh chopped herbs.
   
   Or served cold in salads. ,,,,,,, Surplus stewed fruits can be served in pies, puddings, with oatmeal and porridge or with ice-cream and custards. , If you have a lot of milk, make a larger batch of bechamel to reuse fresh in a lasagne, some souffle recipes or cauliflower cheese, tuna mornay etc. ,,
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   Step 3: To réchauffé Vegetables - Should you have a range of fresh vegetables for steaming

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   Step 4: sometimes it better to steam the whole vegetable (like cauliflower & pumpkin) rather than have raw leftovers that may rot or go stale.

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   Step 5: Cooking like this means that you don't have surplus raw ingredients and you can reheat or serve a different way to save time.

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   Step 6: With surplus boiled eggs

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   Step 7: use them in sandwiches

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   Step 8: curried eggs

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   Step 9: scotch eggs or in salads.

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    Step 10: With surplus roast

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    Step 11: grilled

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    Step 12: poached or steamed meat

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    Step 13: it can be used in sandwiches

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    Step 14: salads

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    Step 15: curries

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    Step 16: braises

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    Step 17: Bolognese sauces

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    Step 18: casseroles

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    Step 19: soups etc

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    Step 20: minced for rissoles

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    Step 21: or sliced thinly

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    Step 22: marinaded and used as another antipasto snack.

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    Step 23: Rice can be easily reheated or used in fried rice

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    Step 24: pasta can be used hot or cold in salads.

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    Step 25: Surplus breads can be used for breadcrumbs in a food processor

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    Step 26: bread and butter puddings

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    Step 27: panades

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    Step 28: sliced and baked or fried as croutons or garlic bread.

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    Step 29: Cakes can be used in trifles

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    Step 30: crumbled & mixed into ice-cream (similar to cookie ice-cream)

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    Step 31: covered with hot stewed fruits or heated with custard etc.

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    Step 32: Fruits can be cut raw for fruit salads or stewed.

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    Step 33: Stocks and sauces can be used as a foundation of other sauces

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    Step 34: soups or stews.

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    Step 35: Surplus raw cream may be used into butter

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    Step 36: sauces

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    Step 37: custards

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    Step 38: ice-cream

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    Step 39: baked desserts such as crème brulee or whipped and used in trifles.

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    Step 40: Planning in advance on ways to use surplus food and reduce waste is the whole goal.

Detailed Guide

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