We live in lucky times.
We’re fortunate enough in our rich Western world to be able to eat strawberries year-round and meat every day if we choose.
But could the costs – on the planet and on our purses – outweigh the benefits? And might we be missing a trick or two when it comes to extracting the maximum flavour from our food?
Previous generations were used to ‘making do’ with whatever ingredients were at hand. If necessity is the mother of invention, then our grandparents’ clever and thrifty cheats might just provide the key saving us time and money.
What's Granny got up her sleeve? Image via Facebook.
So what culinary hacks is your granny not telling you?
Mary Mitropolous is the author of "Yia Yia's Kitchen Secrets" and the in-house cook at a daycare centre in Sydney’s south. She has been making meals for the masses since she was very young, when her mother left her in charge of the kitchen for an entire year.
Speaking of easy recipes and tricks...Check out Mamamia's failsafe pancake recipe. (Post continues after video.)
Since then, Mary has cooked not only for her own children and grandchildren but has prepared six meals a day, five days a week, for more than 3000 children at daycare. These are some of her hacks:
1. After cutting corn off a cob, scrape the cob with the back of a knife to extract any leftovers, squeezing out a creamy substance that adds a sweet milkiness to the corn.
2. Don’t tip away small amounts of leftover sauce. Instead, freeze it in ice cube trays and reheat as needed.
3. Garlic is a magic ingredient that brings out the flavour of so many others. Make sure yours is firm, not bruised, and discard any green stems that will affect the flavour. It burns easily when sautéed so slice rather than mince it before frying to avoid this.