Using up the odds and ends that might otherwise be tossed into the trash (or down the disposal) will do more than save you cash and shrink your carbon footprint. It will also make your cooking more creative—and very possibly more delicious. Try these repurposing tricks for some common kitchen castoffs.
If you do nothing else, save the vegetable scraps for making stock. Many of the peels, stems, and other trimmings that you’ve been throwing away are full of flavor—though some make a better stock than others. Here’s what to save and what to toss in the compost bin (see page 208 for more on composting).
Many food-centric cultures—Italy and India both come to mind—prize frugality as a sign of being a good cook. In that spirit, here are ways to put scraps and trimmings and other remnants to another delicious use.
Freeze vegetable peels and produce trimmings in a gallon-size resealable plastic bag. When it’s full, use the contents to make stock. Aromatic vegetables (carrots, celery, garlic, onions, shallots) work best. Cover the trimmings with water, and simmer for 2 hours, skimming the surface frequently. Strain, and let cool completely before freezing in single-serve airtight containers.
Next time you reconstitute dried mushrooms, save the soaking liquid for using in place of broth when making mushroom or other types of risotto (and also for using in cooking soft polenta, in place of water). Strain out the solids in a cheesecloth before using.
Get in the habit of planning for leftover ingredients. Extra meat and potatoes are the beginnings of a delicious hash, fish or shrimp a lovely risotto. Tacos and sandwiches can be made from most leftover dinners, as can stir-fries, noodle dishes, and anything-goes salads and stews. Once you’re accustomed to shopping your refrigerator, you just might find that “making do” can be as rewarding as starting from scratch.