Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Using up Every. Last. Bit. Crazy, thrifty, or something else?


Recommended Posts

On 10/2/2024 at 4:19 PM, weinoo said:

Been doing this with mustard jars since Jacques Pepin taught me this trick 40 years ago.

I learned it from Jaque too - along with fromage fort which I make with the plethora of leftover Christmas cheeses.

 

Link to comment
Share on other sites

  • 1 month later...

Dishes I’m most proud of, recipes I am most careful to teach the kids are those that turn food destined for the garbage bin into dinner: fried rice, Mac and cheese, quiche, vegetable curries,  vegetable stir frys.   I scrape a bit too.   Experiment with cocktails involving alcohol poured into jelly/jam jars with small amounts remaining.

 

Too many years as a starving college student, research assistant, med student, resident.

  • Like 8
Link to comment
Share on other sites

Just put it aside or back in the fridge for later use.

 

Case in point, when I made roasted poblano oil in my mortar and pestle , after scraping it out with a spatula (it's that damn good) I did not wash the mortar, but instead put it aside for the next day, to which I squeezed lemon juice into it for the start of a salad dressing.

 

 

  • Like 5
Link to comment
Share on other sites

×
×
  • Create New...