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Possible cookbook section.

Two months ago I asked the question "What to do with vegetable leavings i.e. chard, fennel, leeks" The answers were inventive, tasty and amazing. How about a section of the cookbook that gives ideas on eating the whole thing - vegetables, chicken, whatever. It would be creative, tasty, good for the environment and cost effective. Just had to share this because I keep referring back to the incredible answers. And there is so much more to learn!

asked by SKK about 4 years ago
7 answers 2074 views
15e23675-44ea-4ae1-80be-cb0741acd112--ehanhan4
added about 4 years ago

SKK, I like your idea. A "whole hog" kind of section - guidelines for stock/broth (including freezing/saving techniques), even little tricks like citrus salts and sugars for the leftover orange rinds and lemon peels! That would be SUCH a nifty resource to have in a cookbook.

6f614b0c-899e-467f-b032-d68711f70a39--2011-03-07_18-28-41_870
added about 4 years ago

Love the idea!

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c--junechamp
ChefJune

June is a trusted source on General Cooking.

added about 4 years ago

Great idea!

153e100a-284f-4c64-a3cc-72ac1de69d2d--zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

There actually was a "nose to tail" theme about a year ago. Now if anyone wants my Roman style tripe recipe....

8a5161fb-3215-4036-ad80-9f60a53189da--buddhacat
SKK
added about 4 years ago

Thanks, pierino, I think I will pass on the tripe recipe for now. Glad to know about the nose to tail theme.

905240fe-bd99-409e-a391-2797c6e0f601--photo_9
added about 4 years ago

Hard cheese rinds make great stocks for soups! Especially hard parm!!

8a5161fb-3215-4036-ad80-9f60a53189da--buddhacat
SKK
added about 4 years ago

I am right there with you, spuntino!