food cost, smart utilization and scrap cooking

Discussion in 'Food & Cooking' started by shahar, Jul 28, 2005.

  1. shahar


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    I'm a big pri$# when it comes to food cost and utilization!!!
    There's nothing I love more than to find a cool use for scraps. I always try to design menus in a such a way, where half the dishes are based on scraps from other.

    I was wondering about your particular tricks. I'm talking beyond the big stock pot and staff meals. Stuff like juicing asparagus bottoms and peels for steamed clams(with london gin and lime), drying and grounding shitake stems for braised venision with shitake-black cocoa spaetzle, or shitake-chocolate chip biscotii.

    Please share, your scrap ingenuity! I'll share more of mine.

    Please share
  2. mangilao30


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    I Just Like Food
    My two biggest ones I can think of right of the top of my head is saving old bread for bread crumbs and croutons and I love to save bones for stock. When I roast a chicken and have finished carving I save the carcass in the freezer until I have 2-4 and then make a great stock.