The kitchen use should not only consist of reusing what we have leftover, but also in making the most of the ingredients. Not only to save, but also to make our diet more sustainable, make the most of resources and, incidentally, discover new flavors, textures, and snacks that we were possibly unaware of.
Join us in the quest for holistic food – by eating it all, not by nurturing the spirit and those things – let’s discover how many things we are throwing away we shouldn’t and let us amend ourselves in the future.
CAN BE EATEN: They don’t throw the garbage, they collect it. Thus, encourage us to use the green part of the leeks to give flavor and freshness to the broths, the vegetables that have gone from cooking to make a cream or puree and the stalks of the chard or the stem of the broccoli which is called vegetable marrow for stir-fries, casseroles or directly to eat them raw, cut thin and well seasoned.
We are also quite fans of beet leaves, steamed or sauteed with a little garlic and vinegar if they are a little thick and harder, or directly raw in salad if they are the most tender. The leaves of the bunch carrot; better known among the youngest inhabitants of my house as carrot hairs; can be added to the broth, to a salad or, previously sauteed, make great tortillas with them. Those of radishes and fennel are also perfect for dressing, and the green stems of young garlic and chives, finely chopped, can perfectly fulfill the role of chives (I especially like them in Asian soups and stir-fries, just before taking them to the table so that they do not cook and put bandurria).
Pumpkin seeds, well washed until the remains are peeled off, can be roasted in a frying pan or in the oven, spiced and eaten as a snack, and potato skins also very clean; fried and accompanied by a mayonnaise more than good as an appetizer.
You may also be surprised to find the specialist in meat lust par excellence, but has one for us that reflects very well the essence of this post. Describe that we save the remains of the vegetables to make the layer of the roots; the skins of the carrots, the green of the leek, the part that we discard of the tomatoes or their skins, the tip of the onions or the outer layers that do not go to stop at the plate because they are not pretty at. All this, roasted in the oven and with bones and the remains of meat gives the point to a dark background. It is a vital concept that learned from a chef worked with a long time ago: it is not just about reducing waste, but taking advantage of everything. As at home we do not handle the same quantities, have a zip bag in the freezer to store these treasures, when you make rice with that broth you will thank.
CAN BE EATEN: The scrapes of anchovies or bocartes; depend on the area, or the smaller sardines, which are removed and thrown when we are going to prepare them in vinegar, can be fried and served as an aperitif. I like to macerate them for a while in soy sauce: they are crispy, very tasty, and look very cool. Serve them with a deluxe marinate and of the same anchovies in vinegar, call the appetizer and leave your guests with a twisted ass for almost nothing.
Fish roe such as mackerel or hake are delicious when grilled, battered, or in garlic, so if you find yourself cleaning a fish, don’t even think about sending them to compost. With the skin of the cod; fried or cooked over medium heat in a non-stick frying pan, you can make delicious crusts to eat alone or integrate into a recipe, in addition to boiling it in water to make a pill like the one that accompanies the delicious peas.
The spleen of the squid and cuttlefish that brown bag that they have inside, next to the ink has more flavor of the sea than the Mediterranean and the Pacific combined, so it is mandatory to add it to the stir-fry in the rice dishes, or to the sauce in the stews. You just have to break the bag, take out the pill inside, discard the first one and enjoy it with the second one.
The monkfish liver and those known as ” cod guts ” (actually, its swim bladder) are also some of the basics of the marine shell, but as it is difficult for us to ever have enough to prepare a dish. Only that, and they have a very strong flavor; it can simply be integrated into another dish to add flavor. The former can be treated similar to duck liver, the latter are coated or used as an ingredient in vegetable stews.
Chickens Or Chicks?| CAN BE EATEN
The chicken queen steak or slice, a cut that is usually thrown away but for many people it is a delight. To locate it quickly: it is the rump.
They can also be cooked or fried at low temperatures; its texture is very good.
With chicken skin, for example, that which is discarded when removing the breasts – you can also do interesting things. Many restaurants use it to make crisps and cookies or to make a kind of cannelloni. And with the fat of chicken, or duck you can confit potatoes or substitute fat in any preparation. Do we leave something else? It is arduous, but great rillettes are taken from the neck of the birds.
Meats| CAN BE EATEN
CAN BE EATEN: Surely this section is the most complicated since it is quite difficult for us to appear with a whole lamb in each and we have to find our lives. Today everything is used, casqueria and the less noble parts are not only used, but they are worshiped, not only in homes but in big restaurants as well, so there is no need to talk about them here (and it is not for lack of desire).
Although we have already said it thousands of times, today it is necessary to repeat it: under no circumstances throw away any bone or piece of meat that is not worthy: think of the broth that we spoke a few paragraphs above and of all the rice, soups, for croquettes and champion dishes in general that you can do with it.
If you have bought a large piece of meat and they have boned it, ask if they can cut your bone lengthwise: in many butchers, they have a kind of electric saw with which they can do it easily. If you bake them at 200 degrees for a few minutes and accompany them with good bread and a gremolata – traditional or with fennel and apple; you will have a lavish starter.