11 tips to reduce waste in the kitchen

If you love to cook, you don’t want to throw away perfectly delicious food. Whether it’s the high cost of such waste or the shame of not being able to put those extras to good use, it never feels good to throw away extra ingredients and leftovers.

In fact, according to a Harris poll (conducted by Omaha Steaks), nearly half of the country throw away fresh meat every month.

Because you need to make delicious, nutritious food in your kitchen and make the most of all the good ingredients (and not break the bank!), here are the best ways to avoid food waste. Here are some expert tips from working chefs on how. A kitchen just for you. Read on for genius tips, tricks, and hacks for using every last scrap. Then don’t miss the hottest items at Costco right now.

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First of all, don’t buy too many ingredients!

Say “Read the full recipe before you start cooking” Chef Rhonda Plummer Cater2uSF. “It’s also wise to prep everything. Chop up all the ingredients and then set those ingredients aside as you collect the rest of the items. This keeps things organized and prevents them from burning and It makes cooking easier.” Plus, avoid wasting ingredients in the first place.

Kitchen tools
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You don’t want to spill delicious food in your kitchen. This is an often forgotten waste of food. “Always use the right utensil for the right job,” says chef Plummer. There is a possibility that it will be lost, ”explains. of bread. “

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“At Select Oyster Bar, we use fish waste to create a thick seafood broth and shrimp bouillabaisse,” he says. Chef Michael Serpa“This is a great way to reuse the leftover seafood products featured on our menu in a delicious and eco-friendly way, while reducing kitchen waste at the same time.”

“A home cook can do the same thing and freeze the stock for use in later recipes.

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Chef Ryan MarcowExecutive Chef at Grill 23 recommends using excess fat or oil to cook vegetables. “For Thumbelina carrot dishes, all the domestic A5 wagyu beef fat is liquidized and then the carrots are slowly cooked in the beef fat. I will,” he says.

RELATED: Best & Worst Cooking Methods – Ranked!

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Say “Bought more fruit than you can eat? Chop it up.” Chef Plummer. “Put it in a freezer-sized sandwich bag and use it in a smoothie.”

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Place uncooked meat in the freezer as soon as you get home from the store. “Quick-frozen, high-quality meat ensures you’re ready for summer on the go with the kids, or barbecues with friends and family. Quickly thaw just the meat you need.” You can reduce or eliminate waste just by doing it.” omaha steak Executive Chef David Rose“This is a simple solution used by our favorite restaurants and chefs, and home cooks can benefit as well.”

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“If you use Parmesan cheese, you can soak the hard rind in stock or milk to make an incredibly tasty soup,” he says. Chef Daniel Kenny, Executive Chef of CLINK at The Liberty Hotel. “Alternatively, soaking in light olive oil for a week or so will give the oil a nutty Parmesan flavor that you can drizzle over just about anything.”

BRB… try this smart tip now!

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Leftover vegetables can be used in soups and sauces, says chef Plummer. “This makes the soup lower in sodium than canned soup.”

Alternatively, she suggests chopping up vegetables, sautéing them, then freezing them and later mixing them into tomato sauce for a heartier dish.

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“I think canning and preserving is a great way to utilize leftover ingredients,” says chef Kenny. “Sometimes the words ‘canning’ and ‘preserving’ scare home cooks, but basically all you need is a simple mason jar with a lid and boiling water to create your own canning work. You can make jam if you have fruit, or marinara if you have too many tomatoes. “

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“Food is money, and not wasting food is a key factor in a successful restaurant,” says chef Marcoux. “We utilize the trimmings from when the steak is cut up in our meatloaf. Not only is this a smart way to avoid waste, we use all prime, dry-aged and American Kobe beef. and provide our customers with delicious entrees.”

Related: This state wastes the most food, new findings

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“Reserve seafood and animal carcasses in flavorful broths that are lower in sodium than canned ones,” says chef Plummer, who has cooked for NFL players. “Don’t forget to brown [bones] Make a thick broth before simmering over medium-low heat for at least 2 hours. Bone broth has additional vitamin-rich nutrients such as calcium, magnesium, vitamins A and K, fatty acids, zinc, iron, phosphorus, and amino acids.

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