Chef’s Tuesday Tip – Waste Not, Want Not

Keep herb stems for stock, infusions, or sauces

Use celery leaves in stock or salads.

Save vegetable ends in a bowl in the fridge to simmer at the end of the week for a vegetable stock. Strain and freeze or use.

When using a jar of sauce, after emptying the jar, add a couple of tablespoons of water to the jar, put the lid in, and give it a shake. Pour that into the sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s