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!00% Utilization? Yeah, a few ideas seemed reasonable enough…but, using salmon bones for terrine? Meat trimmings for meatloaf? Bluefish trimmings for smoked bluefish?. Asparagus stems to make soup? Obscene is right! I say throw the bones and meat trimmings into their respective stocks, and serve the whole fish and the whole asparagus.
It’s all a matter of personal style. I think the idea is that if you have trimmings from fish, meat, vegetables, whatever, to think creatively about how to use them–stock, fishcakes, meatloaf, whatever.
Peel first and then use all leftovers in your compost bin. Composters turn vegetarian waste into black gold.
The idea of using the whole plant or animal is ripe for medieval foods.
November 13th, 2009 at 8:46 pm
!00% Utilization? Yeah, a few ideas seemed reasonable enough…but, using salmon bones for terrine? Meat trimmings for meatloaf? Bluefish trimmings for smoked bluefish?. Asparagus stems to make soup? Obscene is right! I say throw the bones and meat trimmings into their respective stocks, and serve the whole fish and the whole asparagus.
November 16th, 2009 at 10:31 am
Hi Rachel,
It’s all a matter of personal style. I think the idea is that if you have trimmings from fish, meat, vegetables, whatever, to think creatively about how to use them–stock, fishcakes, meatloaf, whatever.
Thanks for reading!
November 19th, 2009 at 11:50 pm
Peel first and then use all leftovers in your compost bin. Composters turn vegetarian waste into black gold.
The idea of using the whole plant or animal is ripe for medieval foods.