What I Wish I’d Known before I Started Cooking on My Own

Photo by Katie Smith (unsplash.com)

Ah, finally. You’re on your own. No parents in sight. You have your own kitchen space (or at least your own fridge space) and you feel optimistic and determined, ready to take on any recipe that comes your way. You cross the kitchen floor and boldly open the fridge. You rummage through your rations until you spot something oddly fuzzy and green and… oh.. OH! OH MY GOD IS THAT MOLD?! A feeling of nausea and disappointment hits you. Trash can. Telephone. Takeout. As a student who moved away from home just a couple of years ago, I’ve certainly had some food-related revelations that were still lying dormant back when my parents used to cook for me. This is a list of some of the things I wish I knew before I became entrusted with the responsibility of preparing all of my own meals.

1. The freezer can do most anything!

While I’ve always known that the freezer was a useful place to store food, I never actually realised just how many different foods you can freeze before I had to live on my own. This is a small pick of some of the most valuable and surprising discoveries that I have uncovered during my life as an independent chef:

• Fresh ginger roots. Ginger is a lovely and fragrant spice, but it only lasts about 2–3 weeks in the fridge and unless you like your meals with a very heavy dash of ginger, chances are that you’re not going to use up all of the roots before they dry out and become all mouldy. Wrap them well, stick them in the freezer and they will last for months. Another benefit: they are actually easier to grind once frozen!
• Tomato paste. This paste usually comes in deceivingly small tin that is actually incredibly difficult to empty. A neat trick is to use an ice-cube tray to divide the paste into portions and then just stir the frozen cubes into your sauces when need be. This is quite useful if you prefer to make your own pasta sauces instead of buying store brand.
• Bananas. As soon as bananas start to sport brown spots, it is a truth universally acknowledged that they are less likely to be eaten. If you find yourself with some overripe bananas on hand: chop them up, freeze them, and use them later to make some delicious smoothies. This tip goes for most other fruits that are one the verge of becoming too ripe, with the exception of those which have high water content (such as oranges and watermelons) as these usually do not to freeze well.

2. The multitude of uses for leftovers

When I started to cook for myself, I also realised how difficult it is to cook for just a single person. Most recipes are made with at least 2 or more people in mind and consequently I would soon find myself with leftovers piling up left and right. Of course, in such a situation, the freezer once again comes in handy as most leftovers can simply be divided into single portions and then frozen for quick and easy meals. However, if you are in a hungry mood or you don’t have time to wait for the leftovers to thaw, there are some other things you can do if you want to get the most out of your leftovers:

• Fry the rice. When cooking rice, it is very common to overestimate the amount needed for a meal and leftovers are an almost inevitable result. Luckily, fried rice is actually better if it is made with cooked rice that is at least a day old. It’s almost as if the rice itself is begging you to use it as a leftover! As a bonus, you can even add some of those vegetables and pieces of meat that have been lurking at the back of your fridge to the dish.
• When in doubt — omelette it! If you have leftovers and an egg, you can make a meal. Practically anything can go in an omelette and only your imagination sets the limits. Rich in protein, this is an easy meal that is sure to fill you up! Alternatively, you can use a similar method and use leftovers as filling in tortilla wraps or as ingredients in a delicious make-shift lasagne.

3. The benefits of having a meal plan

Seriously, it helps! While many of us, myself included, have a natural aversion towards planning (perhaps because it reminds us of homework), the previous step is made much easier if you can anticipate what leftovers you will have on hand during the week.

• Grocery day. At the end of every week make a list of the ingredients you need for the next seven days. Then limit your grocery trips to only once or twice per week, because every time you go shopping you will almost inevitably end up spending more money than you need. Your eye catches something extra that looks delicious. Something you could really go for right now. Planning ahead will save you money in the end. Trust me.
• Not everything can be frozen. While the wonders of the freezer were admired greatly earlier in this article, it is a sad-but-true fact that not everything benefits from being frozen. Vegetables that are high in water content (such as lettuce) turn to mush, while softer cheeses tend to become grainy and watery, and potatoes turn dry and mealy. A meal plan will make sure that you use up these “unfreezables” before they go to waste.

With thanks to Georgia-Ann Carter

With thanks to Elena Iodice