How to Detect Good Leftovers

How to Detect Good Leftovers

Certainly, practising frugality is never going to be outdated. In fact, it is the coolest thing a mum could do for her family. Never mind twitching eyebrows and tightwad calling as long as the family saves money. However, there are some points when frugality becomes extreme measures. Truly, being frugal is certainly different from being a scrooge. For example, a frugal mum will not hesitate to throw away leftover carrots when she knows that it will make her dishes bitter. On the other hand, a scrooge mum will hang on to it no matter how rubbery it gets and force her family to eat her “frugal dish” to save money.

Giving new life to leftovers is a great way to keep that balance in a prepaid credit card. Therefore a clever mum must be frugal and not a tightwad. Here’s how to use the four senses to detect “good” leftovers.

The Nose:

The olfactory sense is the first reliable judge to all dishes. In fact, expert chefs can detect whether their dish taste great by merely sniffing at it. No matter how gross the food may look as long as the nose can whiff a great taste, it certainly will pass the tongue. Therefore, the nose is the first judge whether a mum will give it a go to a leftover or simply toss it in the bin. When a food stinks and can make anyone gag, it’s best to throw it away woman.

The Eyes:

To see is to believe and the eyes will never deceive the state of a vegetable. If there’s a mold, the vegetable is already in the state of decomposition. In case of an onion, powdery black mildew and some spotting will give it a go to the waste in. However, moms can always take away the rotten part and the good part will taste the same. As for potatoes, the greenish portion can already mean poison. Green parts contain alkaloid which makes people sick. Better plant or put them in compost to sustain new plants.

The Tongue:

No rotten food can certainly pass the tongue. Therefore, be cautious in tasting suspected leftovers. When a food should not taste a bit sour, get it ready for the landfill or compost. Be on look out to taste carrots because some mums still use them even if they’re rubbery. Bitter-tasting carrots are good candidates for the compost.

The Touch:

This sense is very good in detecting rotten fruits.  Good ones don’t give way on a good squeeze. Squeezing can detect bruised spots and is the best way to let the rotten material out of any fruit or vegetable.

Leftover saving is great but when these measures go to the extreme and result to food poisoning, it nullifies saving attempts. It’s best to throw away unworthy leftovers than risk giving the visa prepaid balance to the chemist.

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