Normally discarded material?

2,068
12
Joined Dec 30, 1999
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?
 
618
11
Joined Jul 18, 2000
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).]
 

nicko

Founder of Cheftalk.com
Staff member
4,314
351
Joined Oct 5, 2001
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.

------------------
Thanks,

Nicko
ChefTalk Cafe Administrator
[email protected]
www.cheftalk.com "A food lover's link to professional chefs!"
 
Top Bottom