Here's Why You Should Save Garlic and Onion Skins

KMOV ^

[Lizavetta]

Are you an Amy Dacyczyn fan?

[coaster123]

I can attest. I caramelized ten pounds at a time. Scraps and skins get steamed for 90 minutes then the broth is reduced to near syrup. Onion sugar!

[Uncle Miltie]

ours go to the chicken pen where they are either eaten and pooped, or composted. Either way, they are back in the garden soil next Spring.

[Deaf Smith]

Texas: Save your bacon grease.

You'll be told what to with it later.

[Viking2002]

Onion Skin

[tflabo]

Mmmm skins maybe for simmering in chicken bone stock. Easy to strain out when done. Otherwise meh — skins go to the compost pail.

[kiryandil]

I do this, but I ran across someone who warned to get organic.

I'm going to investigate the commercial onion cultivating methods now.

[HollyB]

Or just put the cloves of garlic in the pot without cutting it.
When I was a kid, I used to love to pull to soft cooked clove out of the stew. Then I’d squish the soft garlic out of the skin in my mouth. When you’re a kid, you don’t realize just how odd things are till later. But, we were from Espana and garlic is life.

[edwinland]

great advice thanks

[SanchoP]

Nothing better than taters and onions fried in bacon grease with a pot of beans and some cornbread. :)

[OrioleFan]

Thought you were going to distill it...

[Larry Lucido]

So, you're saying maybe save those lobster shells and chicken skins, too?

[tiki]

If you’ve ever grown onions you know that those skins are the top layers of the onions which have dehydrated.

[OrioleFan]

Now you’re talking.

[avenir]

Speaking of whole onions (halved), try this amazing simple sauce from Smitten Kitchen. This stuff is rich and coats pasta like nobody's business.

HERE

[SaveFerris]

I’ve been using part of the skins lately. Not the outer, most outer part but much of the rest. I just put them into whatever device I’m chopping with.

Or I’ll shred them with the knife and then right into the meat.

[chesley]

You don’t eat the chicken skin? Very disturbing.

[cherry]

been doing this for years...same with the ends of celery...

[Auntie Mame]

Now THAT’s my kind of recipe! Thanks.