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My prep station revelation: veggie ends are gold, not garbage
I used to toss out all the trim from onions and carrots without thinking. Watching how much we threw away each night made me stop and look at our bin. Now, we keep a big bowl for all those pieces during service. At closing, we boil them down into a rich stock for the next day. It cuts waste and adds a deep flavor to our dishes.
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kellyperry5h ago
Wait, that sounds like more trouble than it's worth on a slammed line. The time and gas to boil it down adds up versus just using a good base. Does the flavor really beat the convenience?
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