Trimmings and spent ingredients pile up in restaurant kitchens. Fruit peels, herb stems, bits of meat and fat, and bones, almost all of which is usually thrown away.
Of course, some restaurant kitchens use bones and vegetable peels to make stock, a foundation ingredient.
Some, however, are looking harder beyond the usual ways of using discards. They are using ingredients to the fullest – seeds, skin and bones – to make delicious food that are front and centre on the plates, not just building blocks for dishes.
In short, they are using, if you are talking about pigs, everything but the squeal. The idea can be applied to things that do not squeal – fish, vegetables, fruit.
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