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In Europe alone, we waste an incredible 29 million tonnes of dairy products every year, and we're not the worst offenders.
In this Why Waste? episode, Massimo Bottura and Takahiko Kondo (Taka), his sous chef at Osteria Francescana, offer up some essential storage tips to stop your dairy from going down the drain.
For example, did you know you could freeze milk for three months, and you should wrap cheese in a tea towel and store it in an airtight container in the coldest part of the fridge to keep it fresher for longer?
Taka also has an ingeniously simple trick for turning leftover Parmigiano Reggiano rinds into fluffy crackers using a one-minute microwave trick. And, if you are a super-crispy fried chicken fan, like Massimo, there’s the recipe for one of his favourite fried chicken recipes in the world.
Take a look and turn your waste food into delicious.
