Keeping the kitchen healthy and happy means cleaning out the fridge fairly often, and pitching things that don't belong anymore.
But there are many things that can have second lives, even after they look like they should be thrown away, and frugality and good kitchen keeping can offer them a second chance. Here are some of our salvageables - what are yours?
• Cheese rinds and bits of leftover cheeses - Take any combination of hard and soft leftover cheeses and make fromage fort, "strong cheese," by whizzing in the food processor with wine and herbs. This gives new life to those scraps of cheese you have sitting around in the fridge. Here's an Alton Brown recipe.
posted originally from: AT:Kitchen
The delicious yummy stock I made earlier this week, had celery tops, carrot and onion ends, part of a local-grown tomato, a couple beef pieces, a chicken breast, and I think a couple other things. I save things like you mentioned, using one of my quality tupperware containers (very reusable, therefore also easier to train family members - 'put the shreds in this one, ty!'). Whenever it fills up, I make stock.
When the stock is made, I use silicone muffin pans and freeze it. The ice-stock pops right out in cooking-sized blocks, easy for everyone to use. Also easy to measure - I think it's about a half-cup each. I used to buy stock. I got better doing this, and now I have piles of stock in the freezer.
Also - when I make slow cooker roast beef, the juices get saved as beef stock.
view Kyrdissa's profile
I'm confused about what you do with the fromage fort. Is it a spread?
view carrier's profile
Fromage Fort is a spread. It's good on whole grain crackers that are slightly sweet. Plain, it's a bit strong for me.
view Zora 's profile
don't forget to peel the bananas first or you will have black boomerangs that are impossible to deal with.
view ehonigstock's profile