Instead of throwing them away you can save them and make a tasty broth from them.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Jon Kung | 2023-02-27 22:13:18 |  65,086 Views |
Things I learned when I worked in the restaurant industry: save vegetable scraps to make stock.
All Recipes/Getty Images
One of my family’s most cherished traditions is our weekly ritual of making broth. Not only does it serve as a foundational ingredient for dishes like congee or variations on Thai noodle soups it’s also a great way to repurpose kitchen scraps from the past week. After all for us making great broth is all about reducing waste and using a variety of leftovers to create a delicious base packed with complex flavors.
Making great stock is easy so easy that you’ll never want to buy store-bought stock again. Whether it’s vegetable stock or meat stock simply gather up your leftover vegetable scraps (think: peels skins and cores) along with any leftover meat bones in a freezer bag and place in the freezer. When you’re ready to make stock throw them in a pot of water and simmer for a few hours until you’re left with a rich flavorful broth.
