The stock pot is often the ultimate destination for all sorts of kitchen trash, but once the liquid has been drained away, some of those scraps - namely, carrots - still have more to give.
Tagged With scraps
Stock is the backbone of so many recipes. Whether it's used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn't hard to make, there are a few tweaks you can make to ensure yours is a rich and tasty stock that's anything but watery.
Whether you're frugal, environmentally conscious, or just love an efficiency challenge, there are a lot of reasons to save your food scraps. Well, mostly to make stock out of. And to compost the rest. But some of your scraps are good for more than just boiling for soup -- they can also be the starting place for a clever air freshener.
I've never been a huge fan of peels, crusts, or any hardened, outer portions of various foods. Though I rarely take the time to do it, I prefer my apples peeled, and I still remove the crusts from my sandwiches if I'm feeling slightly juvenile. As a result, I tend to shy away from recipes that advocate the straight-up chomping of peels and the like.
Pineapple is a flawless fruit. Not only is it a tasty snack all on its own, but it's delicious when dipped in chocolate, and plays super well with alcoholic spirits of all kinds. I like to buy them whole and break 'em down myself, but I'm always a little sad to toss out the the bumpy, slightly spiky peels.
I hate to sound melodramatic, but lettuce and I are enemies. It's not that I don't like eating salad -- I do -- it's that I never eat salad fast enough before my lettuce gets "weird", as in "not technically inedible but kind of limp and not-so-fresh looking". This makes me feel like a failure, and I hate failure. Luckily, Jenn Louis has a recipe specifically designed for not-quite-salad-worthy lettuce, and it's called "lettuce jam".