In a restaurant, chefs are trained– from day one– to follow one simple rule: Do not waste food.
Restaurants are in business to make money and restaurants cannot stay afloat if they throw away a great deal of food.
I am not referring to spoiled food or food from customer’s plates (thank goodness), but I am talking about the so-called scraps that most people throw out every day.
When you cut onions, save the skins and ends. Save every part that you would normally throw away. Do the same with every other vegetable you process in your kitchen. Save all of the ends and all of the scraps in a brown paper bag in your refrigerator.
In classic French restaurants, throwing away onion skins is a serious offence. You could actually lose your job!
The same goes for bones of any kind or even lettuce scraps.
Save everything that is not rotten or spoiled, “scrap” or not! Then, once or twice per week (depending on how much vegetable scrap you accumulate), you throw it all into a pot, fill the pot with water, and boil everything for three to six hours.
When you are finished, drain all of the water from the scraps, using a colander, and you will have stock.
If it’s just vegetable scraps in your pot, you will have a big pot of vegetable stock. If you’ve thrown some bones or shrimp shells in there, you will have a stock that tastes like the scraps from whatever protein or proteins that you used.
The stock is full of vitamins and nutrients; the very same nutrients that would normally go in the trash as “scrap.” You may not want to eat a leafy carrot top, but there is nothing wrong with extracting all of the flavor and nutrients.
So what can you do with the stock, now that you have made it?
1. You could make a delicious soup for starters. You could add noodles or beans or whatever your heart desires; the world is your oyster.
2. You could thicken it and make a sauce. Gravy, for example, is nothing more than stock that is thickened with flour and butter (or pan drippings). Add a little red wine to the gravy and now you have a fancy French brown sauce, good enough for any steak.
3. Most importantly though, you can use it in recipes instead of water. When you boil pasta or make a rice dish for your family, why not boil in stock? The pasta or rice will absorb all of the nutrients and flavor that are in the water and your family will be healthier for it.
I realize that most people don’t like the idea of making soups and gravies, but everyone needs to use water to cook with.
Why not take those carrot tops that you were going to throw away and make a nice carrot stock? Then use that beta-carotene rich stock to boil your children’s macaroni and cheese noodles. You’ll be getting them all of their vitamins and they won’t even know it.
Plus, you’ll be saving a ton of money in the process.