While many make an effort to reduce food waste, there’s one item that often gets overlooked.
It turns out tipping food-related liquids down the drain is unnecessary.
Here are some tips on how to reuse three common food liquids - instead of tipping them down the sink.
The liquid from canned beans
The liquid in canned chickpeas is called aquafaba, which acts as a similar protein in egg whites. For that reason, it can be used as a substitute in many recipes, including meringues, creams, icing, cookies and cakes.
The liquid can also be used in stocks or added as a thickening agent to recipes.
Once the pickles are gone all that’s left is the juice. Frequently relegated to the drain, pickle juice – usually made up of vinegar, salt, sugar and spices – can be used to add flavour to many dishes.
Simply, sprinkle some leftover pickle juice on salads or use it to make marinades. When boiling potatoes, pickle juice can be added to the water for some added zing.
Alternatively, you can re pickle with it. Pop leftover veggies from your fridge in the jar and voila, you have new pickles.
The juice from olives, artichokes sun-dried tomatoes
Similar to the pickle jar, the juice leftover from olives, artichokes sun-dried tomatoes can be used to add flavour to many dishes. Think risotto, marinades, pasta and dips.
After cooking your pasta, the leftover water is often full of minerals and vitamins, perfect for your garden.