This post contains my tips on which foods you should get for Coronavirus. Practical and economical suggestions so that you don’t get wild and only get a lot of food that you will never use!
What food for coronavirus stock quarantine
Whether you agree with the sock of the food or not, it’s hard to avoid thinking about it in these uncertain times.
And after sending a few long messages to some friends and readers with recommendations on what foods to order in the event of coronavirus quarantine (either mandatory or voluntary), I thought it was time to share them with all my readers.
Here it is!
Shopping at the right time – Find out when stores are doing major repairs. The hours are ideal – I’m gone at 7 a.m.
Skip the bread. Buy tortillas instead. Compact, versatile, keeps it in the pantry.
Buy supplies of cubes and powder instead of soup/broth in cartons. Cheaper and efficient space.
Know what can freeze – and what can’t. Read the list below.
Get my essential herbs and spices listed below – they are the basis of 50% of my non-Asian recipes.
Get my 5 Asian Essentials sauces listed below – covers 60% of my Asian recipes.
If you have a stock of powders and lots of spices and spices, everything can make EVERYONE delicious!
Other useful resources
Pour tortillas instead of bread. Far more spatially efficient, long durability, incredibly versatile.
What food for coronavirus stock quarantine
This is a general list of tips and tips for foods that form the basis of many recipes. See above for links to specific prepared lists.
first How long in stock
At the time of writing, the authorities require a quarantine period of 2 weeks, so I add a clipboard and round it up to 2.5 to 3 weeks.
Be reasonable if you have supplies. You won’t starve, you just can’t eat exactly what you want if you want to use this time as an opportunity to creatively strive for what you have!
Take dried beans instead of cans. Cheaper and efficient space.
2. Ways to save space and costs
Storage is the ultimate storage code. Here are my top tips for space-saving foods:
Dried beans instead of cans (tip: Go to whole places like food tablespoons, they are slightly more expensive, but since yesterday full of all the soup beans.)
Cube sands and powder (bouillon) instead of a box of liquid soup / broth (1 cube / 1 teaspoon powder in 1 cup boiling water = 1 cup liquid broth / soup)
Whisk tomato paste over canned tomatoes or pasta (1.5 tablespoons flour with 1/4 cup of water until the lump is left. Then mix 1 1/4 cup water, 4 tablespoons tomato paste and 1.5 tablespoons sugar. Place on the stove until not to thicken to a lump consistency. Instead, use 1 can of crushed tomato.
Milk powder instead of fresh milk or long-lived milk cartons
Tortillas instead of bread – No cooling required, very versatile. All things Mexican, lunch wraps or ham and eggs breakfast pockets someone?
Dust and powder cubes are much more space-saving and cost-effective than carton fluid.
Be flexible when cooking. Free to replace. Skip the smaller ingredients used in small quantities. Focus on the main ingredients!
3. Use the freezer selectively
If you don’t have a freezer, a freezer and a refrigerator is a valuable feature. Therefore, use them for things you can’t buy (or reject!). Buy cans (such as meat).
Skip the big roasts – bones in chicken thighs and drumsticks instead of whole chickens, chops instead of bones in lamb
Freshly frozen frozen vegetables – Frozen peas and vegetable cubes are much more effective than broccoli and cauliflower.
Get the stuff out of the box like frozen spinach. More space efficient!
Chop your own vegetables so you can pack them effectively. See the list for freezing vegetables.
4. Dairy & Delicatessen
Always have extra eggs ready – perhaps the most versatile ingredient you can buy, and a shelf life of several weeks. From breakfast to baking, from fryto quiche, from fried rice to soup. If you have many eggs, you just can’t do anything wrong! Since they don’t last for months, buy a few weeks worth and continue driving through them.
Milk – Milk powder most effective place most effectively. Otherwise get long-lasting milk. You can also freeze fresh milk (it takes up a lot of space!)
Cream – freeze!
Fresh butter – get enough to distribute it, cook and bake meals (you will certainly have time!). It can also be frozen.
Chopped cheese – freeze. (Some cheese blocks change shape after freezing, best cut into slices). Lots of shopping! 😂
Parmesan – Buy a pre-ground variety and freeze it (if it comes out of the fridge) or buy it from the
pasta aisle (it may not be a real cheese, but it’s delicious, and hey, these are desperate times!). You will find that I often use them in my recipes!
Bacon / bacon pieces and ham – freeze
If there had ever been a time to skip eating and cooking your own food, it would be now
5. Basics of herbs and spices
Here are the most commonly used herbs and spices that are common in my recipes.
- Cayenne pepper (or chilli powder)
- Beef and chicken broth powder or broth cubes (1 cube or 1 teaspoon powder in 1 cup / 250 ml boiling water = 1 cup broth / soup)
6. Asian Essences (60% Coverage of Asian Recipes)
The following sauces cover about 60% of the sauces from Asian recipes on my website:
- Light and dark soy sauce
- Chinese cooking wine (shocking wine) and / or mirin or dry sherp
- Travelling vinegar,
- Oyster sauce
- Sesame oil
Sriracha or any chilli sauce
Get the Asian basics above and you’ll have the basics for 60% of my Asian recipes, like this Lo My