Leftovers

Leftovers

Christmas leftovers? – What the professional chefs do with theirs

Tonnes of turkey, piles of roast potatoes and bowls and bowls of Brussels leftover post December 25? [Read more: How to avoid getting food poisoning from your Christmas leftovers] These professional chefs have a few ideas for what you can do with all those day old veggies and turkey offcuts…  Who? Tom Aikens, Michelin starred chef …

Christmas leftovers? – What the professional chefs do with theirs Read More »

Leftovers

Let me preface this post by saying that I am not writing this as a warning or an expose.  I am just writing this as an informative piece on the business that is running a professional kitchen.  I just want to provide a little insight into how things work behind the scenes give everyone a …

Leftovers Read More »

Soy leftovers

If you make your own soy milk, the ground up soy grounds can be used as vegetarian mince, and veggie juice grounds can be a base for veggie burgers.

Leftovers into vinaigrets

I seem to always have bits of jams and jelly in my fridge. I use them in my salad dressing. Just melt them in the microwave and add to any vinaigrette. The sweetness compliments the acid. The pectin adds just a bit of emulsifier. And the interesting flavors are endless

Stock

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.Charlie Trotter – Charlie Trotter’s, Chicago

Schmaltz (Chicken fat)

Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.Tony Maws – Craigie On Main, Cambridge, MA

Leftovers

For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.David Burke – David Burke Townhouse, New York City

Bulk freezing portions

A standard tip for freezing ground foods or thick sauces in small portions is to first put the food into a large freezer bag and press it out as flat as possible, eliminating air pockets. (Making it thin speeds up defrost time due to the increased surface area, and pressing out excess air guards against …

Bulk freezing portions Read More »

Preserving lettuce

Clean and wash lettuce as usual. Cut into the regular size you use. Put into plastic bag and vacuum seal it. Refrigerate up to 1 week or even longer if your lettuce started out very fresh.

Preserving herbs

Didn’t have a chance to use all of your fresh herbs? Freeze them in ice-cube trays with water or chicken broth to use later.. prevents wastage and spoilage. Carol Carlton