Behind the Line
Topic: Help for Home Cooks/Bartenders
Cooking Tips and Hints
What are three "scraps" home cooks shouldn't throw away, and how should they use them?
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Never throw away bones of any kind make stock. Never throw away and vegetable scrap make stock. Never throw away cheese or charcuterie rinds, make stock.
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- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
1. orange peel, it can be used to flavor custards, puddings, almost anything
2. vanilla bean pods (once they have been scraped), drop them in your sugar jar
3. cheese rinds, they can be used in s...
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- Paul Virant
- Executive Chef/Owner
- Vie and Perennial Virant
- Western Springs, IL
old bread
croutons or breadcrumbs
veg trim for broth
meat trim for broth
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Bones from roasted turkey or chicken make the best stock. Animal fats should be rendered, reserved, and used to create special things. Most vegetable scraps can be used to make a flavorful liquid t...
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