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man smelling sour milk and not enjoying the experience

Don’t Throw That Out! 7 Ways to Safely Reclaim Spoiled Food

/Updated /3 Comments/in /by Mary Hunt

Have you ever walked into the kitchen to get that first cup of coffee only to discover someone left the ice cream on the counter all night? Or the milk? I don’t hate spoiled food as much as I did before I found clever ways to use items I used to throw out.

man smelling spoiled food sour milk and not enjoying the experience

Sour Milk

It often happens in warm weather, with even a limited milk supply; some of it turns sour before you can use it. Don’t throw it out, even if there is only a little. Sour milk is a valuable kitchen asset!

Have a clean glass to pour the remnants in, and keep it in the fridge until you have accumulated one cup. Then plan to use it as soon as it thickens since milk becomes bitter if it stands too long. Note: Recipes using sour milk must include baking soda. Sour Milk Biscuits.

Melted Ice Cream

Use melted ice cream for baking a cake. Your liquid, fat, and flavorings are premeasured in the ice cream. And if that ice cream just happens to have big chunks of chocolate, pralines, cookie dough, cherries or nuts, all the better. Like the ice cream, your cake will be filled with yummy goodness. Melted Ice Cream Cake.

Stale Bread

Fear not if you can’t finish that loaf or baker’s dozen before it goes stale. Day-old croissants, muffins, cornbread, or bread make great bread pudding. For every 2 cups of these cubes, add 1 cup of milk or half-and-half, an egg, and some sugar and raisins to a buttered baking dish. Bake at 350° F until it’s slightly quivery when jiggled.

Stale chips, crackers

Use leftover potato chips by crunching them over baked casseroles. Stale crackers and tortilla chips are also excellent candidates to add that crunch factor.

Leafy Vegetables

Stop and reassess before you toss wilted, soggy, leafy vegetables like kale, spinach, and lettuce into the garbage. Their beauty may have waned, but they are still nutrient-dense and a great addition to your next morning smoothie. Put them in a bag and store in the freezer.

HINT: Do the same with grapes and berries that are on their last leg before turning to mush. Apple peelings, too.

Zucchini

Using all the zucchini while they are still firm and fresh is not always easy. Here’s an idea for zucchinis that aren’t as crisp as you’d prefer: Snip off the ends and grate on a cheese grater. Squeeze to remove as much water as possible, then toss with egg, flour, and parmesan cheese to make Easy Zucchini Fritters.

Cheese

Fromage fort. It’s not what you’re thinking—blankets of cheese spread over furniture for kids’ play! Actually, it’s French for “strong cheese.” Translated, it is a delightfully economical blend of whatever odds and ends of cheese you have, plus some wine, garlic, salt, pepper, and herbs.

Basically, you throw all of it (think leftovers from last night’s party) into the blender and Voila!, a spread for crackers and baguette, or a dip for veggies. This really is quite amazing.

There are no rules or recipes, just guidelines. But the main thing, the salient bit, is that you just wing it.  Check it out!

 

 

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3 replies
  1. Angelia H Todd says:

    if milk is on the verge of going bad, then freeze it for later use. I have also made yogurt (nourishingdays.com) in my crockpot or baked cornbread or other items that required milk and stored that in my freezer if I wouldn’t be using the baked goods quickly.

    Reply
  2. Jeanne says:

    Thanks for these tips. I have a few other ideas for using stale bread, chips, and crackers.
    Regarding stale bread. I cut it into slices then cut into cubes. Into the oven for a few minutes (see below), then let cool. I save for stuffing/dressing for holidays. If you’re in a dry climate, it will keep on the shelf for quite a while. For longer storage, put cubes into a zip lock bag into the freezer to get out when you’re ready to use.
    If you like croutons in salad, these make perfect croutons as is, or you can season them up as you prefer.

    In addition to casserole toppings, for stale, crispy items, like crackers and chips, try reviving them by putting them on a tray in oven to reheat for 5 to 10 minutes or so, about 325 – 350 degrees – check online – I am sure there will be instructions. You want them to reheat, not brown so watch carefully. Take out, let cool thoroughly, then pack in zip lock bags or air tight metal tins.

    If you could figure out how to keep them from flying around, you could probably revive them even more quickly using an air fryer. Maybe an upside down small metal colander/fry basket?

    My mother used these leftover stale, crackers/chips, etc., to make her own version of “Chex-mix”. She would collect the leftover bits, add in peanuts or walnuts, popped popcorn, toss with a small amount of oil, then season with paprika, garlic, and black pepper, but you can use any spices you like. Heat in oven, or toast lightly in a frying pan (preferably heavy duty, like cast iron).

    You can also you crushed chips, crackers, flaked cereal, as dry coating for chicken, fish, pork chops, egg plants slices, etc. Crush them to any fineness you want using a rolling pin ( or bottle/jar with flat, straight, side). In a cooky sheet or tray, layer whatever you are crushing between layers of parchment paper. Or put them inside a brown paper grocery bag. Roll the rolling pin/jar back and forth over the bag or parchment paper to crush as fine as you want.

    Reply
  3. ASD says:

    Thanks for the tip on Fromage Fort. Great way to use up cheese and wine. I love extra garlic in mine. Another good way to make croutons if you don’t eat the thick crust on pizza, slice them thin, add olive oil and Italian seasoning or other herbs, Bake in toaster oven until golden brown, delish on salads.

    Reply

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