![]() ![]() Peeling potatoes for a smooth mash? Save those skins by turning them into a crispy garnish, similar to the classic potato chip. Stock freezes well, and can be used to elevate soups and sauces. This recipe calls for roasting chicken bones and vegetables before simmering in a pot of water. After you’ve trimmed the fat and meat, leftover bones can be used to make stock. Follow this guide from the permaculture blog, Milkwood, for creating a cooking oil that is full of flavor and made from the parts of meat that are often trimmed away and discarded. The low price and convenience of vegetable oils may be partly to blame for forgetting the value of rendered animal fats. Parsley stems can also be used in the same way, or left whole to add flavor to a vegetable stock. Waste-conscious chefs interchange leaves with the thinly sliced stems in practically any dish. Steven Satterfield, head chef of Miller Union and mindful eating advocate, states in an interview with Arts ATL, “I see it as a cook’s duty to honor the farmer’s hard work by making the most of what might be considered scraps.” Try this recipe for radish green quiche from Satterfield’s cookbook, Root to Leaf.Ĭilantro leaves can add great flavor and color to many Mexican and Thai dishes, but don’t forget about the stems and roots! Most of the flavor is packed into them, and they are a staple in Thai curry pastes. The same techniques can be used for many other forgotten leaves, such as beet and radish greens, even if they’re no longer firm. Chop the leaves finely for this tabbouleh salad, or use them in this waste-free pesto recipe. Below is a list of 11 underrated parts of foods to help get the most out of your grocery shop.Ĭarrot tops are often discarded, but they can actually deliver a flavorful and nutritional punch. According to the Australian Government, food waste costs its economy roughly US$14 billion per year while adding millions of tons of carbon dioxide into the atmosphere.Ĭonsidering a nose-to-tail, fin-to-fin, and leaf-to-root approach may not only help lower the environmental burden from food waste, but can also add new and exciting flavors to everyday meals without breaking the bank-or the trash bin. Data from the Natural Resources Defense Council shows that it costs the average United States household of four US$1,800 per year. Preventable food waste also carries a hefty price tag. What might be viewed as waste, or even the traditionally less-valued part of an ingredient, can have big flavor and nutrition that home cooks may be ignoring. Part of curbing those emissions may take many revolutionary changes in the food system, but individuals can also reduce their own foodprint by using every part of their grocery store haul. Food and Agriculture Organization, the global greenhouse gas emissions from food waste are larger than those of all countries except for China and the United States. ![]() With growing awareness of how food waste affects the environment, many conscious eaters are looking for ways to reduce their impact. ![]()
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