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Normally discarded material?

1182 Views 2 Replies 3 Participants Last post by  nicko
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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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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