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Cooking with scraps, all useful information

Cooking with scraps, all useful information



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Cooking with scraps: cooking with scraps is not just an ethical choice but a valid option for making truly tasty dishes at no cost. Here's how tons of leftovers can become a valuable resource in the kitchen.

It may be due to laziness, a lack of culinary imagination and above all a little common sense, every day tons of precious waste end up in the waste.

The waste is that part of the ingredient that is thrown into the bin after preparing a dish: peels, stems, leaves, seeds. But is it necessary to throw them away? Absolutely not! Fortunately, for some years now there has been a greater sensitivity towards food waste. Those who are more sensitive to issues related to the environment are approaching the culture of reducing waste. Also the moment of particular economic conjuncture pushes to reflect in front of the scraps thrown in the garbage.

What can we do to avoid waste?

For example, we can avoid peeling the vegetables, cutting the stems or removing the seeds. All these parts, which are eliminated because they are considered inedible, generally contain a higher intake of micronutrients than the so-called "noble" parts.

Think about the amount of vegetable and fruit peels that go into the bin every day. Not only do we deprive ourselves of ingredients rich in healthful properties, but it is also extremely wasteful.

Potato peels, for example, contain calcium and vitamin C, and the iron from spinach is mostly present in the stems! The pods of fresh legumes represent about 70% of what we pay and are thrown away. The waste of artichokes and fennel, external leaves and hard parts, represent 60% of the total weight.

Cooking with scraps, recipes

Cooking with waste allows us to reduce waste as much as possible, at the same time we will avoid wasting money and food. We just have to experiment! On this page we will show you some indications for cooking with leftovers and preparing delicious dishes

Cooking with vegetable scraps

Vegetables are foods rich in beneficial and therapeutic properties, and most of these micronutrients are however present in the peel that is thrown away

The skins of potatoes, peppers, aubergines and tomatoes are edible! Fried, dried or roasted they are really good. By mixing these waste ingredients with eggs and stale bread, we can make delicious meatballs. The cucumber peel can be used to make vegetable creams. It is also possible to cook with pumpkin scraps. After cooking the skins they can be used as a filling for ravioli, for savory pies and even desserts.

The leaves of carrots, radishes and beetroot are edible: why not add them raw to salads or maybe blanch them and then brown them in a pan? The leaves and the hard parts of the artichokes have the same flavor as the part we cook; we simply discard them because they are very fibrous. In this case we can centrifuge them or blend them and then be used in the form of creams or to enrich soups and minestrone.

Cooking with legume waste

Did you know that the pods of beans, broad beans and peas are edible and also good to eat? I understand your amazement but when cooked right, they really taste good. Just blanch them and pass them in a vegetable mill. This will only eliminate the fibers that are really too hard to eat. With the result you can make velvety and flans. By removing the stalks and the wire, you can also steam the pods, flour them with corn flour and fry them.

Cooking with cheese scraps

Fortunately, the only part of the cheeses, especially the aged ones, that is thrown away is the rind. Pay attention to the artificial splits, they have a shiny and very smooth appearance. These contain waxes and paraffins and are obviously not edible. But when the crust is natural, it is very tasty and can be eaten very well! The only precaution is to scrape the crust with a knife to remove any impurities.

The rind of aged cheese can be used to flavor soups and minestrone. It is excellent in the preparation of pasta and beans! The crusts can be grated and used for gratinings and fillings. You can cook them on the grill, in a pan or in the microwave. As soon as they start to be soft, melting slightly on the bottom, they will be really tasty in hot bread or with a salad.

Cooking with fruit scraps

Fruit, like vegetables, has a high intake of micronutrients, substances necessary for our body. Also in this case the richest part of vitamins and nutrients is the peel, as long as it is organic.

The peels unfortunately represent just that 20% of the fruit that generally ends up in the dustbin. If they can't be used right away, freezing them will be enough to have them ready when we need them. Even when we make healthy juices, what's left is thrown away! For more information, read "Waste centrifuge, what to do with it"

  • The centrifuged waste can be used to enrich the dough for plum cakes, muffins and biscuits.
  • The peels of citrus fruits can all be used to make liqueurs. The best known is limoncello
  • Citrus peels can also be dried and diced to flavor ice cream and desserts
  • The peel of apples and pears is tasty if we dry it in the oven at a low temperature. It can be eaten as a snack or used for infusions and tea
  • If we boil the pineapple peel for a few minutes, we will have a draining infusion. By filtering the liquid obtained and drinking it during the day we will deflate and even lose a few kilos.

After all, cooking with leftovers isn't that challenging. You just need to get used to the idea that leftovers can be an excellent resource in the kitchen.


Video: Growing Food from Kitchen Scraps. CBC Short Film (August 2022).