SENSIBLE STOCKING & STORING
(Page 2 of 5)
August/September 1997
By Jay P. Curry
Hoarding vs. Storing
RELATED CONTENT
Lifestyles Food Digest...
UN food agency says 1 billion people hungry, poor paying more for food despite recession...
Here’s a new way to bring together coalitions that are working toward the promotion of locally grow...
Food Co-ops: Good Food and Good Prices September/October 1979 A "New Wave" of grocery outlets can g...
CITY FOOD/COUNTRY FOOD February/March 1998 By Joe Novara Maybe food really should be shrink-wrapped...
Obviously, your first question should be: How much and what should I store? I'd be happy to tell you what to store, but you may not like what I eat. In my family, at least four out of the five would rather starve than eat sauerkraut. A diet of hot dogs with pork and beans, or macaroni and cheese with peas and tuna in it may not appeal to you. This is a journey of self discovery. The good news is, you can and should tailor your plan to fit your specific needs and tastes. To determine what items or food dishes to include in your plan, write down your food favorites on three-by-five cards. Separate out main courses, vegetables, breads, desserts, and snacks, etc. Remember the K.I.S.S. theory (keep it simply scrumptious). Start with simple meals and build up from there. With your family, use the cards to make up seven breakfast, lunch, and dinner menus. That's 21 meals and snacks. Now repeat this process at least three more times. (You can repeat favorite menus as often as you like.) You should now have written menus for 28 days or four weeks or more. Don't forget beverages and condiments such as pickles, relish, and mustard. In my oldest son James's case it is barbecue sauce; he uses it on ...everything.
Use your weekly menu blocks that your family just made up to plan meals for the 13 weeks, or whatever length plan you choose. Because it is based on meals, this method of planning works with a family of one or 14. It works equally well if you use prepared foods, such as vegetables canned or home-processed from your garden. Creativity in your planning will give diversity in your plan. This is especially important when you plan for long-term storage.
Getting Back to Storage Basics
The next destination en route to your goal is to assemble the recipes for those menu items you want to store. If you have not used a particular recipe before, now is the time to test it. For some items such as condiments, you'll have to estimate on your current usage. You can always adjust the amounts as needed. Now, onward toward your goal. Reduce these recipes to the items or ingredients needed to prepare them. This list of ingredients will start your "shopping list." To convert the ingredients to bulk amounts for purchase, consult the weights and measures chart in your cookbook or dictionary. The hardest items to convert are the herbs and seasonings, due to the small amounts and weights involved. Institutional or large-quantity cookbooks are another source for this information. (Check with your local library or school kitchen). There are several computer cookbook programs on the market, which can also aid you in this process. Most have recipe databases included and the ability to add your favorite recipes. Many have the ability to covert items to bulk amounts for purchase using the recipes you have selected.
Page:
<< Previous 1 | 2 |
3 |
4 |
5 |
Next >>
