Inventory made easy - save money and time

Supermarkets are open around the clock, there is fruit and fruit all year round, does not that cost anything anyway? Is stockpiling a topic of the day before yesterday, when it was still vital? In other words, what if the working day was extra long and the desire for shopping is then at its lowest point? A surprise visit announces on Sundays? The cheap supermarket can only be reached by car? Those who have thoughtful stocks in house, remains flexible.

Time spent minus, account balance plus.

Stocks not only enable more or less quick food magic without having to leave the house, they can also save you money. You can use special offers, buy cheaper bulk packs or benefit from seasonal low prices. Food leftovers can be frozen and returned as a quick meal. Many dishes are excellent for preparing equal amounts and then to walk in portions into the freezer. However, since today only a few have a large farmhouse with pantry, cellars and rents for potatoes, the modern stockpiling is limited to a "must have", which are adapted to the conditions of today's living situations: kitchen cabinet, refrigerator, freezer.

What lasts for how long

Of foods that last for a long time, you can logically store more. Noodles are practically not broken, so when the super special offer comes: access. With other dry foods such as flour or rice there is a risk of pest infestation, so you have to store the stocks well-sealed. Good experiences are made here with storage jars that seal air and pest-tight.


Stock is individual

Do not get angry: The following stock recommendation is a subjective, based on personal experience and does not take into account allergies, food intolerances or diets such as veganism. That would go beyond the scope. However, as there are a variety of replacement products today, individuals will know best what they are and what they are not. Likewise, the following stock list can be supplemented or changed according to preferences.

What should be in the kitchen cabinet?

Dry, dark and unfortunately not cool, the kitchen cupboard is the number one reservoir. He should contain:

  • BasicsPasta, rice, flour, sugar, canned or bottled tomatoes, possibly canned vegetables (e.g., corn or peas).
  • The vegetable department: Onions, garlic? not too much, so that the onions do not drive out and the garlic does not dry out.
  • The aroma department: Vinegar, oil, mustard, ready-made broth (preferably organic without glutamate), salt, pepper, spices to taste (paprika, chili, oregano, nutmeg should not be missing).
  • The baking department: Dry yeast, baking powder
  • Nice to have: Pesto, dried legumes, for example, small lentils, potatoes (keep in the kitchen heat but not longer than 3-4 weeks)

What should always be in the fridge

  • Basics: Milk (may also be low-fat milk, which can be stored unopened in the kitchen cabinet), eggs, butter. H-cream (as fresh cream is too sour and therefore can always be bought fresh).
  • Nice to have: Bacon (as a piece or in cubes), cheese (for example Parmesan or another piece of hard cheese - already grated cheese does not last as long because of the larger surface!), Clarified butter, carrots, parsley

The freezer

Freezing is perfect for the very individual stockpiling. Whether one always has some fish fillet in stock, freezes leftovers from dinner, cooks in stock or puts on ready meals? the only limitation is the size of the tray.

Who has not yet experienced the delights of stock cooking, it should be said that it is not much more effort to cook a chili, a Bolognese or hearty soups in double or triple amount. A little tip: freeze the remains in portions in double (certainly safe!) Freezer bags. You can thaw them later in hot water quite quickly and make them warm at the same time!

How to automate your handicraft pricing and inventory | March 2024