Here is a simple Michelin zero-waste hack many pastry kitchens use: use your fruit whole. For example: A lemon can be zest for flavour, juice for curds or syrups, and the peel for candied garnish. Apples can become purée, crispy apple chips from the peel and a caramelised core syrup. Mandarins can give you juice for creams, zest for flavouring, and candied peels for decoration. Strawberry tops make a fragrant syrup or juice for mousses and sorbets. Pears can be used for poached desserts, peel cr
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Here is a simple Michelin zero-waste hack many pastry kitchens use: u…
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The Zero-Waste Chef book is here! I started down this road in 2011 because, after reading about plastic swirling around in our oceans and harming wildlife, I simply wanted off of the stuff. I had no idea that in my small attempt to tread a little lighter on the planet, I would also benefit! By replacing single-use items (like plastic wrap to cover a bowl of leftovers) with reusable items (like a plate to cover a bowl of leftovers), and eliminating food waste, I saved money. I stopped eating all
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Deck the home with boughs of holly. I clipped more holly to decorate the top of the bookcases. We have a bottomless supply of it. Usually trimmings go in the compost or the yard waste bin (which the city turns into compost). I think I’ll go snip some bay leaf branches to mix in with this. That tree could also use a trim. | Zero-Waste Chef
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I filled a jar with fruit scraps (strawberry tops, intact nectarine and peach pits with flesh stuck to them, a couple of apple cores), water and a bit of sugar. The good microbes present on the fruit ate the sugars and produced gases and acids. I then strained out the scraps and stored the soda in an air-tight container for a day to increase the carbonation. Go here for the recipe: https://zerowastechef.com/2022/06/20/save-your-fruit-scraps-to-make-bubbly-fruit-kvass/ | Zero-Waste Chef
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Taking Dad out for a Father's Day meal today? Reduce food waste AND packaging waste by taking your own containers to bring home any leftovers. You'll save the food while avoiding the restaurant's single-use throwaway containers. Win-win! And so simple! | Zero-Waste Chef
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