Zero Waste Cooking

Zero Waste Cooking 22 May 2020

Food wastage is one of the most overlooked aspects of cooking and restaurant management. An unbelievable huge amount of food waste is generated all over the world each year and is thrown in the trash. As a solution to this comes the concept of ‘zero waste cooking’ that is something the entire world is looking up to.

While it is sometimes non-feasible to get rid of all the waste, zero waste cooking brings it as close to the ideal as possible. The International Institute of Culinary Arts (IICA), New Delhi, brings us an opportunity to understand zero waste cooking with their online master-classes. These e-learning classes can teach you this very important technique without a constraint of any boundaries.

According to the many popular chefs, we all know that fresh fruits and vegetables leave us with a pile of scraps and we have nothing to do with it. The majority of us are conditioned to think that these are wastes but we are not aware that by wasting these, we are actually losing out on nutrients, flavor, and the potential to create an amazing and nutritious dish.

You can use up the produce scraps at your home by following these simple tips.

Roots and Tops
While using root veggies, we usually throw abundant root tops and bottoms. Don’t toss them into the bin, instead incorporate these edible and delicious parts of the vegetables into a flavorful dish. You can

  • Add any root top or bottom to your sauces, juices, or smoothies.
  • Blitz them in a food processor to make veggie burgers.
  • Store carrots, turnips, and radishes in the freezer for use in soups and broths.
  • Make vegetable stock from them.

Stalks and Stems
The tough stalks of most vegetables can be added to a large variety of dishes. Especially stems of broccoli can be used in infinite ways. You can

  • Peel, chop, and cook these tough stems to soften them up and make a flavorful meal by using them.
  • Use the herb stems such as mint, cilantro, and parsley as they infuse a great flavor and can add a satisfying crunch to your garnishing.
  • Peel and slice the tough broccoli stems to get a tender inner layer that can be easily cooked or used up as a salad.

Peels and Pits
The peels and pits from the fresh summer fruits can be used in a variety of ways. The skin of citrus fruits is bursting with lots of flavor and aroma along with natural essential oils. You can

  • Toss citrus peels in boiling water to disinfect them and use them to freshen up the air in your home.
  • Crush and soak the pits and peels to create an infused gin or vodka.
  • Store your overripe fruits in the freezer to make smoothies later.

Now, give a second thought every time you throw the peels of your vegetables. Learn more ‘zero waste cooking’ techniques from IICA, International Institute of Culinary Arts, New Delhi and try using every single part of your vegetables and contribute to making a better, healthier world. You can also check their website for various types of Professional & Short-Term Hobby Chef Programs which are being taught online.

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