We throw it into the garbage, and the English chefs add to the most decent dishes. And not because they are economical, but we are wasteful. And because they know how to benefit from everything.
Much of what we consider to be waste has an amazing taste and aroma, consider the best chefs in the UK. They shared their secrets with the publishing house The Guardian.
From hard bread, you can make biscuits, crumble them and use them for breading. This is how the Slavs think.
In the West, from the hardened pastry, they do not hesitate to cook more interesting dishes. For example, the Tuscan bread and tomato soup "Pappa al Pomodoro" and the summer salad "Panzanella", which includes bread, tomatoes, bell peppers, onions, olive oil, wine vinegar and Italian herbs.
From the day before yesterday bread is also made bruschettes. Already dried, but not moldy slices of bread fry in a frying pan with olive oil or dried in a conventional toaster. And then use them as a basis for snacks.
We are already accustomed to using carrot and beet tops, but have not yet learned to do the same with cabbage. But it is the same universal vegetable, as well as the rest, especially color.
The leaves of cauliflower give a special taste to salads, they are included in the filling for pies abroad, they are also fried in oil with spices and served as an independent dish.
The stalk of cauliflower is quite dense in consistency, if it is cooked, and sweet to taste. It produces an excellent caramelized puree.
Usually the Slavs leave chicken bones for the rich broth. But the British are not just for this. For example, a chicken ridge is prepared with toasted vegetables and red wine. First, everything is roasted, and then brewed. Lastly, to the thick, almost like porridge, soup, add the spices, it turns out insanely aromatic.
Lemon juice is very useful, we tirelessly squeeze it out of the pulp of lemon, adding to drinks and salads, and throw out the peel. And in vain.
The zest can be used: cut into thin slices, put in a jar, sprinkle with salt and leave to soak for a few days. It turns out an excellent seasoning, tastier, thicker and softer than lemon juice to taste and consistency. The British add it to the pasta with feta and olives to give this dish an exclusive taste.
For us it's cleaning and scrapes, inedible waste. And for British chefs - integral components of dishes.
They believe that the greatest amount of vitamins accumulates under the skin of young vegetables. And do not hesitate to make salads from peel of asparagus, carrot peel, radish tops, beets, celery, green part of leeks. They are filled with low-fat sour cream, adding parsley, coriander, basil, tarragon for taste.
A source: takprosto.cc