Interested in how can we transform some parts of the vegetables, fish or meats that we usually throw away into gourmet food? Professional chefs, accustomed to maximum use, have the answer.

“The benefit is in what you don’t throw away.”

Jose Antonio

Jose Antonio chef who is recognized by his trade colleagues as teachers. Saving in the kitchen is business and virtue, and the chef must know how to comprehend the secondary use of any food and to squeeze flavor where there seems to be none at all! and yes that is his talent. In this way it improves the general scandal of your house and honors each ingredient as it deserves, whether it is cheap or expensive, humble or gourmet.

As with everything, in the kitchen you have to take advantage of it: you can live waiting for the lottery or figuring out the numbers in your own way to sing a line from time to time. Culinary coaching, but with craftsman’s wisdom. If you do not get to fix a quick dinner with what is in the underground corners of your refrigerator, with the good you kept in the morning and with the remains of that shipwrecked can of preserves, you will be a mere replicator of recipes, later no matter how much you filter them in the stunning frame of Instagram. Imagination begins in everyday life my dear cookers, and here we have collected some tricks to make you smart.

First of all, when you set your apron to behave like a little evolved mammal, that is, take everything you catch, without doubt into your mouth. He Says : We cooks are the lowest echelon of ruminants, we always carry something chewing. Thus, sometimes a flavor or fusion that you did not know appears, and then it is fine-tuned.

This lesson of forcing you to browse the world and resorting to the waste can only be when there is no other choice, almost tearfully, have passed it on to all.


Take note of this basic list by Jose to create from the what’s left, With the previous day’s bread, you make crumbs, French toast, garlic soups, a host of post-war dishes. Everything is used from the conger; the head for fumet or demi-glace; the spines for soups. When on Sunday there are some shellfish or mollusks left, they are cooked for a good salpicon. In a mushroom risotto, the pieces of fresh foie melt to provide creaminess. The fat of the hams to the cut we keep it together with the repelled for ham croquettes: it is crapola and it is melted with butter and olive oil to contribute the fat matter.


Review everything you have read and practice: with a handful of ECU you will have a menu for the whole week. Jose even recycles the wine leftover in his services so that, apart from plastering his stews, he can make his own vinegar: I pour it into a barrel that I prepared myself. The wine is sour a month uncovered and then allowed to age, once the mother is done, gradually adding wine to the barrel, with which the vinegar improves. Patience, nature, and domestic skill.


Here is one of the many recipes that this chef has devised to avoid generating organic waste: With the meat of the pumpkin I make a pannacotta with cream. I boil the skin, dehydrate it and mix it with butter to make a kind of crumble. And I make the pipes caramelized, toasted in the pan, adding sugar and cinnamon. With those three parts you make a delicious pumpkin dessert without throwing anything away.


LEFTOVERS INTO HAUTE CUISINE: Heads and shells of prawns? Fry them or roast them, flame them if the smoke makes you wild, and prepare a strong broth with them that, once crushed to concentrate the substance to the maximum, can be a base of soup, sauce, or rice. Don’t you want to waste the skins of the potatoes, because they give a special flavor? Peel the potatoes into a square shape, leaving somewhat thick skins, and confit everything in sunflower oil. Then bake the potatoes: they will be crispy. But do not stop there, jump from courage to recklessness and fry the skins in strong oil, so that they release intoxicating toasted aromas. Serve the potatoes with their skins and a bleached garlic sauce, also confit in sunflower oil, and mix with a little cream. Voila! Madame Potato.


LEFTOVERS INTO HAUTE CUISINE: Suppose you buy meat with bone, some piece of steak you cut into fillets to make them round and round, as always? Pay attention! I roast the bone in the oven and put a plate underneath to collect the fat. With the bone I then prepare a very reduced short broth, a demi-glace. I mix the fat that has been released in the oven with the fat that the chops then release when frying them. That mixture, which has a lot of flavor, I put in a metal bowl with another bowl with ice underneath and I add it slowly with butter, until there is a very creamy sauce. Then you serve the meat, with the demi-glace and a little sauce. Cow tripled!

We make very good croquettes, but the flavor of the ham is not sufficiently enhanced, so I started investigating using leftovers, the process for the superlative croquette is as follows: 

Toast the ham bone with a few picks or cuts, and make a broth by cooking everything slowly for about 45 minutes. That broth is the one I use in the bechamel. Besides, dehydrate ham in an oven paper removing the fat before, I grind it and add it to the breadcrumbs. The fat that I have removed melted it in the pan over low heat and put it in plastic between two bowls, with ice in the bowl below, so that it hardens with the cold. Then make the bechamel with ham cubes a little sauteed before and the broth of the bone. Fry the croquettes on the breadcrumbs, add a sheet of bluefin tuna on top, and a brush of the clarified fat. It resembles the auction of the nigiri that they do in the documentary Jiro dreams of sushi, with oblique eyes of satisfaction.