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Article: Tips & Tricks: Turn Stems and Scraps Into Delicious Dishes

culinaryteam

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Michael_Schmidt_743616

Thanks. But part of the bane of cooking for one is the lack of volume even of "scraps." But we persevere...

nobody_1039822

The cruciferous vegetables can have off putting aroma and flavor when overcooked in a stock. They tend to be stronger in flavor too and can take over the stock. That said, go ahead and add rutabagas and kohlrabi to a stock and have fun with it.

Michael_Schmidt_743616

Hmm. Re: The teaser photo. The broccoli stem I would have done as shown in the first place, cut bite-sized and cooked right along with the trees. I've never had a cauliflower with the woody stem; it's cut flush with the head even at the "farmers'" market. Thus you've encourage me to stop discarding any cauliflower or cabbage "cores." Job well done. But: why should cruciferous vegetable parts not be used in stock?

tropea.adriano

Wonderful. I love articles on saving food waste, because instantly you understand how we underestimate our whole food. Our grandparents won't throw anything, consumistic society has influenced us so much