Posted on 03/26/2020 7:43:36 PM PDT by nickcarraway
You can save money, cut down on food waste, and extract more flavor from your produce by keeping and using these precious scraps.
For many cooks, onions and garlic are essential -- but most people don't know there's a lot of flavor in their papery outer layers.
Though unpleasant to eat, the skins on both vegetables are great for infusing flavor into soups, sauces and stocks.
If you're making a pot of short ribs, you can cut an onion in half and throw it in, skin and all. You'll just to remove it when the meat is finished cooking, but the flavor will still be there.
Even if you're not a fan of braising, save those onion and garlic skins for making stock. Just put them in a pot and simmer gently for several hours. Then, freeze until you need to use it.
Whatever you do, hang on to those onion and garlic skins to get all the flavor you can from your groceries. It’s good for the environment, your tastebuds, and your wallet.
That would be perfect for paella.
My Polish niece by marriage uses onion skins to make dye for Easter eggs.
Oh yeah - I save the garlic skins too - chop them however I’m chopping that day.
Thank you. I will make that on Sat.
Onion skins generate electricity.
Interesting. How?
We also make our own yogurt and save the whey for baking - makes cakes a bit moister than using water...
Well, you need to save garlic because of kavorka. That takes up 10 cloves right there!
I have Amy’s books. Excellent reads.
Why put an onion in and then throw it out? Makes no sense. Put the skins in a tea strainer ball to easily remove while keeping the onion. Waste not, want not.
I just had a nuked onion with butter and rosemary for lunch, yum.
Fried chicken skins, yum.
I’m pretty sure she boils the onion skins. It isn’t a fancy color. I think it just makes a brownish dye. I wonder if red onions wouldn’t be worth a try?
We usually eat fresh celery as veggie sticks so first thing I do with celery is chop the leaves off the celery and freeze them for soups, casseroles and turkey dressing. The ugly white bottom part gets tossed in the freezer later.
Looks great and reminds me of Leonardo DaVinci’s line about simplicity being the highest form of sophistication.
I’ll also mention that there may be better options for canned tomatoes than San Marzano. They have a great reputation, but I’ve seen other brands rated better by foodie types (just can’t remember the names offhand).
Never hear of her. Who is she?
She wrote those wonderful Tightwad Gazette books. Sounds like that might interest you.
Bacon fat (grease)!! Ah memories!
As we know, Quercetin is a required treatment for COVID-19, as it is a Zinc ionophore.
It's possible to take the onion skin and outer layer of onion and soak it in hot water for 15 minutes to make onion skin tea. This tea will be high in vitamins A, C and E, flavonoids and antioxidants.
Note: I haven't tried it, but I might just do it to see for myself.
-PJ
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