14 foods you can bring back from the dead
Remember, wasting food is wasting cash! Make sure you're doing your bit to cut back on the food you throw away by bringing it back to life.
Whether you bought too much in your weekly shop, or just forgot about that half eaten pizza from a couple of days ago, no one likes throwing away food – specially if there's a chance it's still good enough to be eaten!
The UK bins around 7 million tonnes of food every year, and experts say that 50% of this is still edible. Wasting food like this costs the average UK household £470 a year!
The main reason for food wastage is that many people don't realise that plenty of food can be eaten well after its best before date. These dates are just there as guidance for supermarkets – they'll still be edible a few days afterwards, they just probably won't be at their 'best', as the term suggests.
Don't believe us? A supermarket has just opened in Leeds that sells products donated to them by supermarkets because they're past the sell-by but are still in perfect nick – check it out here.
Whether something is edible or not can mostly be determined by using your judgement (aside from raw fish, meat and poultry - stick to the guidelines for those).
If your judgement is saying something is past its best, here's a few handy tricks you can try to help bring it back from the brink and make it taste as good as new.
14 foods you can bring back from the grave
Leftover pizza is a staple of many a student's diets. Some prefer it cold with a bit of mayo (the perfect breakfast, some would even say), but if you want to bring it back to life, crispy crusts and all, just do the following (no microwaving - this will make it even more soggy).
Put a non-stick pan on a medium heat. Stick your pizza slices in the pan, cover with a lid (or a tinfoil constructed one) and heat for 4-5 minutes (checking regularly).
Failing that, go for the 190°C (gas mark 5) oven for 10-15 mins.
If your bread goes stale this can be one of the most annoying things on the planet - particularly with the likes of baguettes, as they tend to get stale quite quickly.
Try dampening the outside of the loaf and put it in the oven (180°C/ gas mark 4) for 5-10 mins. This should be just the ticket!
Otherwise, another option is to chop the bread into squares, brush with a little butter and pop in the oven for 15 minutes at 170°C/ gas mark 3 - they'll come out as some lovely croutons you can throw in a salad. Make sure you store them in an air tight container though.
Mouldy bread might also look it has the plague (very appetising!) but if you're brave and savvy enough, you can simply cut off the mould (try not to let your knife touch the mould) and pop it in the toaster.
Mould never passes further than the surface of bread, so if you can handle the process of chopping off the mould before you toast it, you'll save yourself a lot of 'hangry' breakfast breakdowns! If any of the mould is black, that's when it's time to bin it.
Nobody likes a soggy biscuit... at least not before you've got round to dunking it in your tea, that is.
If a packet of biscuits go a bit soggy (maybe because they're old; maybe because somebody didn't close the packet after taking one) don't get angry, just pop them in the oven at 180°C/ gas mark 4 for 5 mins.
Give yourself a pat on the back if you got the picture reference 😉
Wilting salad leaves
Don't you just hate it when your greens go limp... lettuce help you out with that (hope you liked that one!).
Stop your lettuce from losing its crunch (or from going slimy, if spinach is your preferred leaf) by separating the leaves and putting them in an airtight container with a piece of kitchen roll over the top.
Pop the container in the fridge, making sure you change the kitchen roll every couple of days, as this is what soaks up all the moisture and keeps the leaves fresh. You can keep leaves fresh for up to 10 days with this method!
If your lettuce is already soggy, try cutting off any slimy bits and putting it in icy cold water for 30 mins (or an hour if you can bear to wait).
If your lettuce is still attached to the root, one STS reader suggests putting it root-first into a jar of water.
There's nothing worse than a soggy cucumber, but the good news is that whilst the ends might look like they've seen better days, more often than not you'll find the middle is good to go (...into your belly).
Bring it back to life by cutting the ends off, chopping off any dodgy-looking bits of skin and leaving it in cold/icy water for around 30 minutes.
This is a great tip for when your cheese is just starting to go mouldy, unless it's Stilton... which is meant to be mouldy, of course.
Keep your hard cheeses alive for longer by grating what you don't need straight away and sticking it in the freezer. Perfect for chucking on a Bolognese!
If you already spot some mould, don't sweat. Like with bread, the mould should only sit on the surface of the cheese, and can be cut off with a knife and eaten.
Soft cheeses, however, need to be binned as soon as anything appears to be growing on them.
Are your bananas on the turn? Is there a danger of them being more brown than yellow? Act fast!
Cut your banana into pieces and stick them in the freezer. They can be thrown in next time you have ice cream, some yoghurt or muesli.
Alternatively, overripe bananas are great for banana bread or cookies. If the skin is already brown, pop them in the freezer whole and take them out next time you have a baking session.
If you have the power to avoid eating a whole bag of crisps (somehow?!) then you might end up with half the bag going stale in your cupboard.
To revive them, just put the crisps under the grill or in the oven at 180°C/ gas mark 5 for 5-10 mins.
Keep an eye on them until they regain their ultimate crispiness!
Cereal is and always will be a student money-saving favourite - for breakfast, lunch and dinner.
If you find that your cereal stays on the shelf long enough to lose its straight-outta-the-box taste (although we doubt it will get to that stage), pop it on a baking tray and whack in the oven at 150°C/ gas mark 3 for 5-10 mins.
Fruit can feel pain too, you know. Ok, this isn't 100% true, but it does bruise easily... and nobody wants to eat a mushy piece of apple, peach or banana.
This may sound a bit too far fetched for some, but did you know you can actually cut off the bruised parts and still eat as normal?
Sarcasm aside, you can salvage a lot of fruit by getting over the bumps and bruises.
Remember you can also use mushy fruit in puddings, sauces, or making jam too.
You'd be crazy to enjoy a cake that's lost its moistness. This tip will let you have your cake, and eat it... anytime.
Whack that cake it in the microwave for 20 seconds and it'll be as good as new. This should work on other baked products such as doughnuts, too.
P.S. Gamers/ Dr. Who fans will get the photo on this one 😉
If your milk is starting to develop lumps, it's definitely past it's time and is worth chucking. However, milk that's only just on the turn can still be used!
If your milk is on the very edge of going sour and you don't fancy drinking it or using it on your precious cereal dinner, you can still use it in recipes.
Add a splash to any recipe that requires milk, such as a cake, pancakes, cheese sauce and loads more. You won't even notice it's on the way out.
These green vegetables do have a tendency to go a bit limp after a few days (especially when cooking for one as it takes longer to get through).
You can revive soggy celery by chopping it into sticks and putting in a jar or glass of cold water. The celery will absorb the H20 and become rigid again - magic!
This method will also work for asparagus, but just make sure you go for warm water instead of cold, and don't let the water get near the tips!
Sometimes sugar that's been left in the cupboard likes to lump together, which looks gross and normally results in you dumping way more sugar than you need into your tea or coffee (which is also bad for your health, of course).
If you've left your sugar for so long that it's crystallised pop it in the microwave for 30 seconds to break it down again.
If you see anything that looks like it's wilting or on its last legs and you don't want to eat it there and then, 9 times out of 10 it's best to just pop it in the freezer for a later date.
Have you got any food revival hacks of your own to share? We'd love to hear 'em!