How to use your food ‘waste’ _ life and style _ the guardian

Salad is the most common food to be bought then thrown away uneaten: 45% of all salad produced will end up in the bin. How long to bake chicken fingers Highly perishable ingredients such as salad and herbs need to be stored properly in the refrigerator and eaten in good time. How long to cook chicken fingers If your salad leaves or herbs do wilt, however, don’t throw them away. Chicken fingers in oven You can restore a droopy leaf to its original perky state simply by refreshing it in cold water. How long to fry chicken fingers If your leaves really are past their best, then you can make them into a lettuce soup, blend them into a vegetable soup, or chop and add at the last minute with some mint leaves.


Homemade chicken fingers fried 3 Meat past its sell-by or best‑before date

A sell-by, best-before and even a use-by date’s purpose is to ensure a product reaches you in safe condition. Homemade chicken strips batter The manufacturer cannot take any risks with this, and the dates are thus very conservative estimates. Homemade chicken strips fried Keep this in mind and make your own judgment. Homemade chicken plucker fingers Steer on the side of caution, especially with poultry. Zaxby’s chicken fingers calories Check the food for mould and sniff it; if it’s not smelly, it’s probably fine. Fried chicken fingers calories Either keep it in the freezer or cook it so that it will last another three to four days in the fridge. Chicken fingers nutrition facts I often make a stew at the end of the week to use up any leftover meat. Applebees chicken tenders calories 4 Animal fat

Fat is where most of the flavour comes from in a piece of meat. Batter for chicken fingers The more even and evident the marbling of fat is, the more savoury the meat will be. Crispy baked chicken fingers Since the Industrial Revolution, intensive farming techniques have decreased the quality and health benefits of meat. Chicken fingers oven When animals exercise more, the marbling is more even, which is why wild, organic and free-range meat is not only better for the animal, but better for your health and to cook with, too. 4 fingers chicken menu I always eat the fat attached to my sirloin or rib-eye steak and my favourite cut to roast is a brisket of beef. Chicken fingers and french fries A good brisket has a high fat content that, cooked slowly, makes the most tender joint.

Fat is the most energy-dense macronutrient food. How to bake chicken fingers This makes it very good value, pound for pound, and a delicious source of energy to eat in moderation. Homemade dipping sauce for chicken fingers I would recommend always buying meat with the fat on; buy less and get more out of it by never throwing the fat away. Best homemade chicken fingers Keep the fat that renders off your meat for use when cooking other dishes to add more flavour. What are chicken fingers Bacon fat adds a delicious depth of flavour to a soffritto of onions and tomatoes, for instance.

Often recipes call for just one or another part of an egg and it’s all too easy to let the other part go to waste. Chicken fingers recipe easy Eggs are a great, healthy source of protein and energy. Chicken fingers recipe panko There are many delightful things you can do with the remaining albumen (egg white) or vitellus (egg yolk) depending on what you have left.

With egg whites, I’d recommend adding them fresh and raw to your smoothie for a protein booster, or using them into a cocktail sour: in a glass jar, shake up one egg white with 100ml of whisky, bourbon, amaretto or pisco, plus 100ml of lemon juice, a tablespoon of sugar and some ice, then strain the mix into a glass. Chicken strips recipe in urdu If you prefer your egg whites cooked, add them to a larger batch of scrambled eggs or fry with some leftover rice with a drop of soy sauce.

Egg yolks are marvellously rich and can make a simple dish decadent. Baked chicken fingers with panko Serve a yolk on top of your tagliatelle or spaghetti with a generous grating of parmesan, then stir in at the last minute for an instant velvety sauce, or use it to make a fresh mayonnaise. Baked chicken strips healthy 8 Stale bread

Our appetite for “daily bread” creates a great deal of waste that the baker can’t sell the next day. Shake n bake chicken tenders It’s also one of the biggest food waste items in our homes, too. Spicy baked chicken tenders According to Wrap, the government’s waste prevention scheme, we waste 328,000 tonnes of bread a year. How to make chicken fingers batter A big loaf of sourdough can take several days to use up, and offers different things as it ages. How to make chicken strips crispy In the UK we might make toast, breadcrumbs or croutons with an old loaf, but across Europe there are many interesting ways to use it over its lifespan. Cane’s chicken fingers calories Repurpose old sourdough to make dishes such as pappa al pomodoro, an Italian bread and tomato soup; or panzanella, a salad of tomatoes and shards of fried bread that soak up the dressing; or migas, a Spanish dish made with rehydrated bread fried with olive oil and different flavour combinations, such as mushrooms, paprika and onions. Buffalo chicken tenders calories This makes a brilliant breakfast served with a fried egg. Calories in chicken fingers and fries 9 Mouldy cheese

While soft cheeses and curds shouldn’t be eaten if they go mouldy, hard cheeses are fine. Baked chicken fingers recipe panko I once asked a manager at Neil’s Yard Dairy whether I should be cautious of mould on a hard cheese, to which he replied: “So long as it’s not black, it’s fine!” If I find some unsuspected mould growing on my cheese, I cut it off and eat the remainder. Easy baked chicken fingers Cheese left unpackaged in the fridge so that it dries and cracks is best used melted in a cheese toastie, or grated on top of hot pasta or soup.

The nutritional value of vegetable skins have been researched and proven many times over the years; potatoes, for example, have their vitamin C concentrated under the peel and we can lose as much as 35% of it when they are peeled. Battered chicken fingers I always roast potatoes with the skin on: first boiled, then crushed so they split, they end up with a wonderful crispy flesh and skin. Honey mustard dipping sauce for chicken fingers If you must peel an ingredient, then save your peelings to use in a stock or to use as a trivet underneath a roasting joint of meat. Breaded chicken fingers recipe I now teach my team of chefs never to peel an ingredient unless absolutely necessary. Chicken fingers in the oven This saves us money and also makes food more wholesome: food is best ingested with its fibre, so that our bodies can digest it slowly, and thus absorb as many of the nutrients as possible. Best baked chicken fingers Unfortunately, the skin of conventionally farmed vegetables is not always good for us because of the chemical residues that can result from the use of fertilisers and pesticides. Honey mustard chicken fingers It’s best to spend a little more on organic produce, and then get more out of it, from root to fruit.