eating trash with claire
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Use Discarded Cherry Pits To Flavour Whipped Cream
Cherry pits may seem like one piece of kitchen refuse that has no second life, but as Stella Parks of Serious Eats points out, the little bit of fruit that clings to the stone has the ability to infuse flavour and colour into all sorts of tasty treats.
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How To Turn Mushy Grapes Into A Fancy Cheese Accompaniment
Grapes are great, but I like ’em fresh and firm. The moment they start to mush out, I lose interest, and let them languish in my crisper until they’re “bad enough” to toss. This terrible cycle has since been broken, however, as I have discovered roasted grapes.
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Use Papery Garlic Skins To Give Broth Big Flavour
Garlic skins have always been my least favourite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-arse broth.
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Make Delicious, Flavorful Poached Chicken With Kitchen Scraps
I always keep a bag of kitchen scraps — like onion skins, ginger peels, parm rinds, etc. — in the freezer, ready to be tossed in a pot of broth or stock, but now I have one more use for my bag o’ scraps: poached chicken.