| T O P I C R E V I E W |
| Miss2Missus |
Posted - May 08 2009 : 4:47:49 PM
With money the way it is people are trying to save money anyway possible. I have become great at coupon hunting, its better than Easter egg hunts were when i was 6.
But this is one thing i really want to know about and was never taught. How do you use leftovers and scraps when cooking? I've heard of people making stews and soups, brewing their own stocks and broths and even frying potato skins after making mashed potatoes. I have never really been taught how to cook to begin with let alone how to know what would go good with what. I love the thought that once upon a time nothing went to waste. In hopes of reviving that i ask you all what are some things you do?
Karen ^_^
http://apple-and-eve.blogspot.com/ |
| 6 L A T E S T R E P L I E S (Newest First) |
| Miss2Missus |
Posted - May 09 2009 : 2:36:33 PM
thanks belle ill have to look into that book
Karen ^_^
http://apple-and-eve.blogspot.com/ |
| Bellepepper |
Posted - May 09 2009 : 07:03:34 AM
One of our favorite left overs is when we cook steaks on the charcoal. I bake an extra potato and after dinner I cut off and save any meat that is left on the bone then put the charcoal steak bones and fat in a pot with a small amt of water. Boil it for a half hour or so, remove the bones from the broth, add the meat, baked potato and any other veggie that you have left over . It makes the best soup. Ole Ron is always asking if we can charcoal some steaks just so he can have the soup.
I have a cookbook, Deceptively Delicious by Jessica Seinfeld (Jerry's wife) that has recipes using pureed veggies. She hides them in scrambled eggs, mac and cheese, all kinds of stuff and deserts. I bought the book not to hide the veggies but to use up small amounts of leftovers.
Yesterday, I cut the meat off a blade roast, repackaged the meat for later, stewed the bones and fatty pieces. Cooked them for about 2 hours then strained the broth. It is in the fridge and I'll skim off the fat and freeze in 2 cup containers. I also had a handful of asparagas, cooked it and pureed it for cream of asparagas soup for lunch today.
I try real hard not to throw too much away. But the chickens love it when I do. The cat likes the left over gravy too. |
| Annab |
Posted - May 09 2009 : 03:50:53 AM
If leftovers aren't oozing anything and it smells ok and has been tightly sealed it's fair game.
Hubby isn't so vigilant. So anyting too far gone goes to the chickens.
I know a great veg soup where you puree everything, so any veg leftovers can go for this.
Most meat scraps for us are just fat pieces. We'll chuck these into the wood stove (its an outside water stove). So for a few minues it smells like BBQ.
We try not to let much go to waste either.
I think we empty trash 1x every other week and even then its a struggle to try and fill a large garbage bag before it all stinks.
Due to ants, I don't keep a regular trash can in the kitchen. We use the store plastic bags and hang 1 on the cabnets. When 1 gets filled, it gets dumped outside to a larger bag, until this 2nd bag is completely filled. |
| MissDotty |
Posted - May 08 2009 : 9:16:21 PM
Usually, if you have to ask, it's too far gone. Generally I don't let leftovers sit in the fridge for more than 3 days. |
| Miss2Missus |
Posted - May 08 2009 : 8:01:29 PM
this is really interesting thank you, its something i want to learn how to do. plus how do you know if something is ust too far gone to be used? i know that somethings remade such as fruits into smoothies will give them an extra couple days of shelf life.
Karen ^_^
http://apple-and-eve.blogspot.com/ |
| MissDotty |
Posted - May 08 2009 : 7:48:55 PM
I live alone so my leftovers are abundant, what I don't eat as is for lunch the next day oven get remade. Stews make great fillings for pocket pies (pasties) or pot pies. Mashed potatoes can be added to sauteed leeks and chicken stock for an easy soup or used to thicken sauces. You can also make potato candy, but it's an acquired taste.
Veg scraps can be made into vegetable stock, as can chicken bits, fish heads and tails, and beef bones (not that you get many cuts of beef these days with bones in). Just freeze 'em until you have enough.
I make a lot of things that can be components for other dishes, like leek confit, or caramelized onions, cooked beans, tomato sauce, etc. Then I take these things and make just enough dinner for one or two. The freezer is my friend. I also cook a lot of japanese food, as it tends to make smaller portions. |
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