With Instock Cooking, we dare you to cook with the food that you have in stock. The book is structured around the basis of eight different preservation techniques: pickling in sweet and sweet & sour liquids, fermenting, freezing, curing, smoking, drying and confit in grease or oil. After learning about these techniques, it’s a whole lot easier to give your otherwise wasted products a second chance! For that reason, we decided to create flexible recipes: there are always multiple combinations of ingredients. No tomatoes on the shelf? Go for a bell pepper! This way, you don’t have to waste anymore.
Experimenting with what you have in stock is not just cheaper and better for the environment; it’s a lot of fun too! By using preserving methods, you can turn your overripe banana into a healthy dried snack and your leftover cucumber into a tasty pickle. The best part of it all? You can then use these new ingredients to create the most delicious meals!