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Normally discarded material?

post #1 of 3
11/13/00 at 8:40am
Thread Starter 
I'm always interested in chefs who use normally discarded matierial like, stems, roots, skins, bones, etc to cook with and flavor their dishes. What do you do?
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post #2 of 3
11/13/00 at 2:34pm
well there are so many things that are usable waste, e.g:

Bones for stock
Meat trimmings for mince
Cilantro roots for thai curries/guacomole etc
Parsley stalks for mirepoix
root veg offcuts for mirepoix
Onions offcuts for mirepoix
onion skins for brown stocks/demiglas
imperfect berris for coulis/fruit glazes
Bacon fat for terrines/pates
Rendered bacon fat for frying/soup flavours
Egg shells for brown stocks(helps to clarify)
Old bread for bread and butter puddings


Plenty more from where that came from.

[This message has been edited by Nick.Shu (edited 11-13-2000).]
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post #3 of 3
11/15/00 at 7:43pm
Welcome to ChefTalk Wilma we are glad to have you. If you have any questions please feel free to email me or one of the Cafe moderators.

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www.cheftalk.com "A food lover's link to professional chefs!"
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