I've lived without a fridge for 3 weeks. Here’s what it taught me about cooking

So, I have moved! And although it wasn't my first time moving houses, there was still a first for me: I had to manage without a fridge for 3 weeks. I decided to see the whole thing not as a problem, but as a challenge to try out new things. After all, small challenges stimulate creativity!
And surprisingly, I have learned many lessons that can make cooking - even without a fridge - easier, tastier and cheaper. 
And I promise: You don't need to survive on fast food and delivery!

How I shopped

There are some not so secret pantry weapons that can make cooking a whole lot easier. Many of them have often been praised - and rightly so!

1. Canned food: The classic of all classics: Cheap, easy to store, and versatile. From tomatoes and coconut milk to a wide variety of beans and canned fish, these cans have everything you need and it often doesn't take much to create a delicious dish. Turn tomatoes into a quick pasta sauce or a delicious egg masala, beans into aromatic stews or curries and spice up any sauce with a few sardines, such as in this sardine pasta.

40 min

vegetarian

2.4k

Quick and easy potato and pea curry

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2. Dry foods are also real pantry all-rounders. I'm talking about pasta, rice, but also ingredients such as polenta, breadcrumbs, etc. You can also add variety here by using different types. Different pasta shapes or types of rice have very different uses. Sometimes I don't feel like spaghetti, for example, but still want a delicious orzo dish, like this carrot orzotto (carrots are also great for storing). Asian noodles such as soba or rice noodles are also good to have on hand. 

25 min

7.6k

Creamy coconut rice noodles

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20 min

vegan

13.9k

5-ingredient spicy peanut soba noodles

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3. Contrary to the widespread belief that almost all fruit and vegetables need to be refrigerated immediately, you can also keep many things for a few days without a fridge. First and foremost, of course, onions and garlic! Other favorites in recent weeks have been potatoes, tomatoes, carrots, apples, eggplants, cucumbers, and lemons. Simply plan how you can use up the vegetables over the next few days, buy smaller quantities to avoid waste or just buy them less ripe. You can put herbs in jars of water to keep them fresh for longer (I’d recommend changing the water daily).

35 min

vegetarian

16.2k

Ratatouille

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30 min

vegan

30.2k

One-pot creamy chickpea and spinach curry

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Also: Use little helpers so you don't have to go without exciting flavors! My favorites include:

★ Fried onions: Crunchy, salty and umami - therefore perfect for spicing up your dishes
★ Pomegranate molasses: Sweet and slightly sour, it harmonizes perfectly with savory dishes, but also in fresh salads
★ Chili crisp: No longer a secret. Umami, salty, spicy: The roasted onions for those who like it a little spicier.
★ Nut butters: Creamy and full of deep flavors, nut butters like tahini can give your dishes a rich flavor and delicious texture
★ Of course, it also helps to have a well-stocked spice rack and seasonings like soy sauce, but here it's enough if you know your favorites. If you want to buy several spices at once, spice blends are a good idea. You can find a good selection of organic spice blends for every taste in our shop.

Do you have any other secret weapons for a flavor shortcut? Let us know in the comments!

What I've missed most

Dairy products: 
Admittedly, the thought of having to live without cheese and yogurt for several weeks made me a little sad at first. But it wasn't that difficult.
If you don't want to give it up completely, you can also buy a small pot of yogurt to go with your smashed potatoes and use it up straight away. By the way, butter can also be stored without a fridge - ideally in a butter dish in a cool, shady place, such as the kitchen cupboard.) The rule here is: Smell first, then taste. 

20 min

vegetarian

22.1k

Loaded smashed potatoes

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Condiments and pickles 
I put pickled onions on almost everything. And in my opinion, preserved lemons, crunchy cornichons or olives also make almost every meal better. However, as these should also be refrigerated after opening, it was time to say goodbye for that no fridge period. But you don't have to do without them completely. For example, you can make a few pickles on demand from a small onion by pouring hot brine over it and waiting until it has cooled down.

Leftovers 
As I was also living on my own for the first time during these 3 weeks, it was quite difficult for me to estimate the quantities correctly. I also like to cook ahead for the next day. Of course, when it comes to saving leftovers, it depends on what you're cooking. In general, however, many things can be stored in an airtight box for a day once they have cooled down (again, avoid direct sunlight or very warm places). However, you should be careful with some foods, such as raw dairy products or rice, which can even form toxins.

Lessons for life (with or without a fridge)

✦ Look for dishes with as many ingredients as possible from the pantry
✦ Shop consciously: Look for recipes with 1-2 fresh ingredients, buy small quantities and plan well how you can use them up to avoid waste.
✦ Find out which fruit and vegetables you can keep without a fridge.
✦ Store leftovers well so that you can still eat them the next day.
✦ Top your dishes well to give them that finishing touch.
With these tricks, it shouldn't be a problem for you to live without a fridge or simply shop and cook more consciously. Because I think you can also incorporate a lot of things into your everyday cooking!