Chef Forum banner
1 - 3 of 3 Posts

·
Registered
Joined
·
2,068 Posts
Discussion Starter · #1 ·
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?
 

·
Registered
Joined
·
618 Posts
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).]
 
1 - 3 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top