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 …

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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 …

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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