10道你意想不到的厨余美味 10道你意想不到的厨余美味


Looking to save money? How about cut food waste?Consider food scraps—those bits and pieces of leftover fruit, veggies, meat, and yes, even cheese, that you’d normally throw away or compost。


Americans chuck about 20 pounds of food every month, costing us anywhere from $28 to $43 per person。 Part of that is an aversion to food we might consider below-standard。 There‘s been a movement in the past couple years to start embracing ugly but still perfectly good food, and educating cooks about the food scraps they shouldn’t be tossing。


Read on for 10 food scraps you can re-purpose in recipes and more, creating delicious meals with odds and ends you may have overlooked。


1、Meat fat, scraps, and bones


You probably knew that you can save chicken carcasses and beef bones to make soup stock。 But those other spare parts can be useful, as well。


The next time you roast or sauté meat, save the leftover juices and oil。 Depending on what else you are cooking, add the savory leftovers to a pot of beans, cooked grains, or even sautéed greens。 Bacon grease is especially good for this (cooled first before storage, of course), lending flavor to everything from eggs to popcorn。 On a similar note, duck fat is said to be especially good on roasted potatoes。


2、Veggie leaves and greens


How many times have you chopped the green tops off of carrots, or peeled leaves from a head of cauliflower, only to throw them away? In fact, those greens are generally chock full of vitamins and minerals, and frequently make delicious side dishes all by themselves。


If you happen to find a cauliflower covered in bright green leaves, grab it! When roasted with a little oil in a 400 degree F oven, the smaller cauliflower leaves become crispy, kale-like chips that can be snacked on with your fingers or crumbled atop salads and grains for extra texture。 As for the larger leaves, heat up the BBQ or grill pan and give it a brief char。 Then toss with dressing, seeds, and avocado for a non-lettuce salad。




The next time you scrape out the juicy, seedy insides of tomatoes and cucumbers, save them.Then mix with a little olive oil, vinegar, and citrus juice for a refreshing take on vinaigrette。


Pumpkin and winter squash (butternut, acorn, etc。) seeds can be roasted, covered with salt, and eaten straight from a bowl, sprinkled on salads, or added to granola.Lemon seeds can be saved to make natural pectin for jams and jellies.Peppers and tomatoes can be regrown from saved seeds。


4、Stale bread, cookies, cereal and chips


There’s always that moment when you’ve eaten the last chip or bowl of cereal, and you’re left with a handful or two of crumbled bits。 But before you throw them out, give them a quick pulse in the food processor。 And depending on their flavor—sweet or savory—use like breadcrumbs or a crumble for your next casserole or cobbler。 Add flour, butter, and spices accordingly。


Stale bread can turn into soup, meatballs, even salad dressing。 Homemade croutons are another popular application。 Finally they can be made into pie crusts for future savoring。


5、Marinating liquids


Pickle juice is another preservation/flavoring liquid you might want to hold on to, as well。 By mixing with a little olive oil, give the last bits of your condiments new life。 And use as a dressing for chicken, egg, or potato salad。 Some bloggers even suggest saving pickle juice to make an entirely new batch of pickles。 It‘s double the food for half the cost。


6、Produce peels, skin and rinds


Peels and rinds from your produce often contain as much—or more—of a fruit or vegetable‘s vitamins and minerals, and can be used in a variety of applications。 Simply eat them raw, or try them:


As chips: The next time you peel a potato, carrot, apples, or any other root vegetable, save the peels。 Toss them with olive oil and some spices。 And then bake them in a single layer in a 400 degree F oven, until browned and crispy, about 8 to 10 minutes。

薯片做法:下次你给土豆、胡萝卜、苹果还有其他根茎类蔬菜削皮的时候,把皮保留下来。在橄榄油里拌一拌,加点香料。然后放单层烤箱里烘烤到400华氏度, 烤至棕黄脆嫩,约莫8到10分钟。

As flavor agents: Onion peels are particularly good for flavoring stocks for chicken soup。 Citrus rinds are excellent for every dish from cranberry sauce to Christmas cookies, not to mention excellent for infusing vinegars and vodkas。


As teas: Orange and apple peels can be boiled and combined with other ingredients for tasty, all-natural homemade tea。


As pickles: You can pickle watermelon rinds! Not to mention, there are myriad applications for peels beyond cooking。


7、Stalks and stems


Yes, broccoli stalks can be made into slaw, served in a stir fry, or even made into a pesto。 Chard stems can be stringy, but delicious when blanched and grilled。 Remember, too, that those stalks frequently contain as many nutrients as the other part of the vegetables。 Broccoli stalks alone are full of potassium, protein, and vitamin B。


8、Cheese rinds


Every Italian nonna knows: leftover cheese rinds are the secrets to deeply flavored food。 Just add the cheese rind to your soup or sauce base and simmer to extract the flavor。 Hard cheeses like Parmesan and Pecorino Romano work particularly well。


9、Past-their-sell-by-date fruits and veggies


Though it might look a bit past its prime, some overripe produce has its privileges—banana bread, for one。 Every grandkid’s favorite comfort food is moistened and flavored by bananas that have gone just a little brown。 One-ingredient banana ice cream is another heavenly application。




The great thing about juicing is, well, the juice。 The bad thing about juicing is all that valuable pulp left behind afterward, which is where much of the fiber of a fruit or vegetable resides。 There are a few resolutions to this pulpy problem, however, including:


Simply eat the pulp。 There’s really no need to throw it away.Keep the pulp, and add it to smoothies and shakes later.Make quickbreads, pancakes, and muffins.DIY some fruit leather.Add it to veggie burgers to moisten them。


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95919000:2018-03-18 19:34:43