Moins de gaspillage alimentaire avec Braun - Zéro déchet

Moins de gaspillage alimentaire

Une consommation zéro déchet

Imprimer

Chez Braun, nous pensons qu'un bon design est conçu pour durer et améliorer le quotidien. Nos idées et nos petites actions simples introduiront des changements durables dans votre vie quotidienne, la rendant plus respectueuse de l'environnement.

Garder les aliments au frais : conserver les aliments et s'assurer qu'ils restent frais plus longtemps

Dates de péremption

Dates de péremption et dates limites d'utilisation

Ce n'est pas parce qu'un yaourt a dépassé de quelques jours sa date limite de consommation (DLC) que vous ne pouvez plus le consommer et l'apprécier. La DLC est simplement une garantie du fabricant indiquant que le produit conservera sa saveur, son arôme et sa valeur nutritionnelle jusqu'à cette date. Toutefois, vous ne devez pas consommer de produits réfrigérés tels que des pâtes fraîches ou de la viande longtemps après leur date limite de consommation. Ils peuvent contenir des germes que vous ne pouvez ni voir, ni sentir, ni goûter, mais qui peuvent quand même vous rendre malade. En cas de doute, il est préférable de les jeter. Il en est de même pour les produits facilement périssables, qui portent généralement une date limite de consommation sur l'emballage. Après cette date, les produits périssables doivent être mis à la poubelle.

Stockage et réfrigération

Le principe du tri FiFo et les zones de température dans votre réfrigérateur

Le principe du tri "FiFo" (first in, first out) peut vous aider à savoir ce qui est frais et ce qui ne l'est moins. En d'autres termes : mettez les nouveaux aliments à l'arrière et les anciens à l'avant. Cette méthode évite le gaspillage des aliments restants au fond du réfrigérateur. Il est également bon de savoir que les réfrigérateurs ont différentes zones de température. Ainsi, pour que les aliments restent frais le plus longtemps possible dans le réfrigérateur, veillez à les placer sur la bonne étagère. Pour en savoir plus, découvrez notre article pour optimiser la conversation de vos aliments.

Congélation

Ce dont il faut se méfier dans votre congélateur

Les micro-organismes se reproduisent plus doucement à basse température. Pour cette raison, la meilleure façon de conserver la fraîcheur des aliments est de les congeler. Voici quelques règles pour congeler efficacement les aliments :

Transportez les produits congelés dans des sacs isothermes ou des boîtes alimentaires isolées pour éviter de rompre la chaîne du froid.
Décongelez les produits surgelés dans le réfrigérateur et veillez à récupérer l'eau de décongélation pour préserver l'hygiène.
Congelez les aliments en portions afin de pouvoir toujours décongeler la bonne quantité et d'éviter ainsi les déchets alimentaires.
Congelez toujours les aliments dans des sacs de congélation pour éviter qu'ils ne se dessèchent ou perdent leur arôme.
Veillez à noter la date sur les sacs de congélation - tous les aliments ne restent pas frais au congélateur pendant la même durée.

Preserves

Preserving, pickling and fermenting

Yes, it might be something your grandmother used to do, but the art of preserving, pickling and fermenting is very much on trend right now! These methods allow you to store food in a cool, dry place, out of direct sunlight, for up to a year. Always label freshly preserved foods with the date and put them at the back of your cupboard or pantry so that you use the older produce first. Remember that it’s best to dispose of preserves and pickles if the lid is loose, the liquid is cloudy or discoloured, or if they have an unnatural smell.

Preserving

Preserving food in glass jars

You can preserve just about anything, even meat or sausages. Of course, the food has to be fresh and undamaged when you do. Fruit should be raw and vegetables should be raw and blanched. It’s actually quite simple… layer washed and prepared produce in a clean glass jar that has either a clip top or screw top and cover with liquid. Put the glass jars in a cooking pot, making sure they aren’t touching. Fill the pot with just enough water so that it comes about three-quarters of the way up the jars and then heat the pot until the water reaches 75-120 °C. Depending on the food, you should keep it at this temperature for between 10 minutes and 2 hours. Later, as the glass jars cool down, a vacuum forms inside them that keeps the lid sealed air-tight. You should repeat the cooking stage a second time when preserving peas, beans and mushrooms.

Pickling

Pickling food in glass jars

If you want to try something new, why not test your culinary skills with carrots, green beans, beetroot or peppers? These are particularly well suited to pickling. To pickle a kilogram of vegetables, you’ll need to use half a litre of vinegar (5%) and up to half a litre of water containing spices and seasonings. Heat the pickling liquid and pour it into the glasses or stoneware pots, leave it to cool, then heat the liquid again and pour it over the vegetables. The liquid should cover the vegetables by the width of a couple of fingers. You should leave it to pickle for four to six weeks, after which the pickled food will keep for a further 3-12 months.

Fermenting

Fermenting food in glass jars

Fermentation is an age-old method for preserving food and is used to this day to make sauerkraut. For some people, fermented foods are more digestible, for example. Enzymes and microorganisms break down the sugars in the vegetables in a multiple-stage process. This produces both the lactic and acetic acids that give fermented vegetables their typical flavour and stop them from perishing. Ripe vegetables are ideally suited to fermentation. It’s actually quite simple… before you start fermenting, you need to grate, slice or shred the vegetables. Then add the grated, sliced or shredded vegetables to a glass jar, fill with a 5% brine, and leave for a few days or weeks to pickle. If the jar remains well sealed, the fermented vegetables can keep for several months.

Reviving old food

Even when stored correctly, some foods rapidly lose their freshness and take on a chewy or dry, crispy consistency. There’s no need to throw these foods away, though. Here’s how you can refreshen old food in your stock.

Lettuce & herbs

Refreshing salad leaves and herbs

If you want to refresh wilting lettuce, simply sit it in cold water for a little while. This will make the leaves crisp again. You can also heat some firmer varieties of lettuce, such as raddichio, romaine lettuce and chicory. To revive herbs that have become limp, simply cut them as you would do it with flowers and place them in a glass with water. They’ll soon perk up again! You can also use wilted herbs to make pesto or freeze them in oil in ice-cube trays.

Carrots & co.

Putting the bite back into root vegetables

Just like lettuce and herbs, root vegetables such as carrots, radishes and beetroot just need to be given a little water to bring them back to life. However, it can sometimes take rather longer. Ideally, you should leave the root vegetables in a container with water for several hours or overnight – preferably in the fridge. Alternatively, you could wrap them in a damp tea towel. They will absorb the water and regain their crunch.

Fruit

Fruit – an exception

Overripe fruit can’t be refreshed, but you can use it in a number of delicious recipes. Brown bananas, for example, are a perfect ingredient in banana bread or as the base of smoothies – and, in summer, they’re great for making banana ice cream. You can use shrivelled apples and pears to whip up tasty jams, purées, compotes and crisps. However, if fruit is past its best, you should use it quickly before it gets mouldy.

Bread

Moisten and bake: Hard bread doesn’t need to be binned

We’ve all been there, haven’t we? That delicious baguette or bread roll we only bought yesterday has gone hard in the blink of an eye. However, that doesn’t mean you have to throw them away – you can still get plenty of value out of them. Take your dried bread, moisten it with a little water, pop it in the oven for a few minutes and, soon enough, it’ll taste almost as good as it did the day you bought it. If bread has become very hard, you can use it to make breadcrumbs.

Pasta

Sauté or blanch: Making yesterday’s pasta soft again

Depending on how you store it, leftover pasta can either become watery or it can dry out. If you want to make it taste just as good the next day, simply sauté softened pasta over a medium heat. On the other hand, if your pasta has dried out, just pop it in some boiling water for a minute or two.

Cheese

Hard cheese softens again in milk

If you leave cheese out on the dining table for too long, or if it gets pushed to the back of the fridge, it can soon become dry and hard. You can soften hardened cheese by soaking it in milk for half an hour or so – this eliminates the need to throw it out.

Biscuits, cakes & pastries

How apples can save snacks

Biscuits are naturally fairly dry, but they can become even drier and a little hard when stored for a long time. If you like your biscuits a little softer, simply pop a sliced apple in the biscuit tin for a few hours. The fruit will give the biscuits a little moisture and soften them up again. You can also do this with cakes and other baked goods.

What to do with leftovers? Get creative with your odds and ends

Sliced vegetables, yesterday’s potatoes, half a pudding – if you’re not careful, your fridge will be brimming with leftovers. You should always give your food a second chance, as it often allows you to get creative. Don’t throw leftovers in the bin, put them in a pan and conjure up something new. Cooking leftovers together with family and friends can be a lot of fun!

Whatever the food, whatever the occasion, there’s always a recipe to match. For example, leftover bread, tomatoes and rocket can become a delicious panzanella. Maybe you could whip up a healthy dessert by turning leftover fruit into a smoothie or fruit salad? And that leftover sliced pepper can be combined with the half-can of sweetcorn and rice from yesterday to create a tasty veggie curry.

Still got some soup leftover from yesterday, but not enough for a full portion? No problem! Just use it the last bit of soup as a sauce for pasta or noodles. And, if that’s still not enough, add a few chopped vegetables and maybe a little vegetable stock.

Check out our recipe ideas for further inspiration on how to use leftovers creatively.

Zero waste: Other things you can to stop food ending up in the bin

If you’re eating in a restaurant and your portion was too big, simply ask if you can take the leftovers home in a doggy bag. Alternatively, you could ask for a smaller portion in advance.
Buying food to eat the same day or the next day? Try to choose products with a close best-before date.
Be smarter when peeling and slicing, we often put more of vegetables in the bin than we need to. Broccoli stems, for example, taste just as good as the florets.
Ever thought of making a salad out of radish leaves or baking banana peel into a cake?
Slice spring onions into rings and freeze them in a plastic bottle. You can then use just the right amount whenever you need them in future.
If you’ve opened a tin of food and only need half of it, simply decant the rest into a clean, resealable container. This will keep it fresh for longer.
Fancy holding a leftovers party? Cooking together with friends allows you to combine your odds and ends and whip up creative dishes.
Heading away on holiday but your fridge is still full? No problem! Simply knock on your neighbour’s door and offer them what you have.

Braun Bell Frozen virgin strawberry peach margarita 16x9.jpg

Liens de recherche rapide

Préparation culinaire

Cuisson

Petit déjeuner

Repassage

Promotions

Inspiration

Assistance