Why does waste often start at the cutting stage?
Cutting food is a key stage in the process, where a lot of raw material is lost. There are many reasons for this: unsuitable techniques, inappropriate tools, or simply bad habits. For example, when peeling vegetables, we tend to remove too much flesh with the skin. Similarly, when we cut up meat, we sometimes throw away perfectly edible parts because we don’t know how to prepare them.
Which utensils are best for optimal cutting?
To minimize cutting waste, the right equipment is essential. A quality, well-sharpened morta knife enables precise cuts that considerably reduce waste.
In addition to the knife, other tools can help you:
- Quality peelers for fine peeling
- Stable, spacious cutting boards
- A chopper for easy use of leftovers
- Melon scoops for waste-free coring of fruit and vegetables
How to optimize vegetable cutting?
Vegetables account for a significant proportion of food waste, but with the right techniques you can use almost every part.
Techniques for using all root vegetables
For carrots, turnips or beet, clean them carefully rather than peeling them systematically. If you must peel them, use a vegetable peeler to remove only the thin skin. Clean peelings can be rinsed, dried and made into oven chips.
Do the same for potatoes, preferring washing to peeling whenever possible. If you peel them, keep the peelings to make crispy chips: wash them, dry them, sprinkle with olive oil, season with salt and bake for 15 minutes at 180°C.
Making the most of tops and peels
Carrot, radish or beet tops make excellent pestos or soups. After washing them well, mix them with olive oil, walnuts, Parmesan and garlic for an original pesto.
Citrus peels can be candied or used to flavour preparations. Dry them in a low-temperature oven for longer storage.
How to store leftover vegetables
Put vegetable scraps (carrots, onions, celery) in a freezer bag. Once full, use them to make homemade stock.
Freeze chopped herbs in ice cube trays with a little olive oil, so you always have them on hand.
How to make the most of every part of meat?
Meat is one of the most wasted foods, mainly due to inappropriate cuts and ignorance of less noble cuts.
Precise cuts according to cuts
Learn to recognize the different muscles and separate them cleanly. For example, on a chicken, carefully remove the breast, thighs and wings, but don’t forget the back and neck meat, which can be removed by hand after cooking.
For larger cuts of beef or pork, cutting at right angles to the muscle fibers will tenderize even the toughest pieces.
Using trimmings and bones
Meat trimmings (small pieces left over after cutting) can be minced to make meatballs, stuffings or stews.
Bones and cartilage are the ideal basis for tasty broths: roast them in the oven before simmering them with vegetables for a home-cooking base.
Appropriate preservation techniques
Portion your meat before freezing to use only what you need. Learn how to preserve or dry certain cuts to prolong their shelf life.
How to manage herbs efficiently?
All too often, aromatic herbs end up wilting at the bottom of the fridge, when they can be used in their entirety.
Use a sharp knife to finely chop herbs without bruising them, thus preserving their aromas and freshness for longer. For leafy herbs such as basil or coriander, pile up several leaves, roll them up and slice finely to form ribbons (chiffonnade technique).
To dry herbs, hang in small bunches in a dry, well-ventilated place, then store in airtight jars. To freeze, chop fresh herbs, divide between ice cube trays, cover with olive oil or water and freeze.
What anti-gaspi recipes can you create with leftovers?
Turning leftovers into new preparations is the key to zero-waste cooking.
Homemade broths and stocks
Store vegetable trimmings (clean peelings, cores, tops), bones and bones in a bag in the freezer. Once full, simmer them with herbs and spices for a tasty broth base for soups and sauces.
Simple vegetable broth recipe:
- 2-3 onion trimmings,
- 2-3 carrots
- 1 leek
- 1 stalk celery
- A few sprigs of thyme and parsley
- 1 bay leaf
- 5-6 peppercorns
- 2 liters water
- 1 teaspoon salt
Place all ingredients in a large saucepan, bring to the boil and then simmer over low heat for 45 minutes. Strain and use immediately or freeze in portions.
Pestos and sauces with tops and leaves
Carrot tops pesto:
- 1 bunch carrot tops, washed and dried
- 50g grated Parmesan cheese
- 30g pine nuts (or walnuts, almonds)
- 1 clove garlic
- 100ml olive oil
- salt and pepper
Blend all ingredients until smooth. Adjust seasoning and consistency with oil if necessary.
Vegetable peel chips
Potato peel chips :
- Peel 4-5 organic potatoes, well washed and dried
- 2 tablespoons olive oil
- Salt, pepper, paprika (optional)
Preheat oven to 180°C. Mix the peelings with the oil and spices. Spread them out on a baking tray and bake for 15-20 minutes, until crisp.
Tartars with meat or fish offcuts
Beef trimmings tartar :
- 200g beef trimmings (tenderloin or flank steak)
- 1 shallot, finely chopped
- 1 tablespoon chopped capers
- 1 tablespoon chopped gherkins
- 1 egg yolk
- 1 teaspoon mustard
- A few drops Worcestershire sauce
- salt and pepper
Finely chop the beef trimmings with a knife. Mix with the other ingredients and serve chilled with toast.
Conclusion
Reducing food waste in the kitchen starts with good cutting techniques and the right tools. By using every part of the food and creatively transforming leftovers, you’ll not only save money but also help preserve our environment. Adopt these habits gradually, and you’ll be amazed at how much lighter your garbage can will become, and how much richer your culinary repertoire will become!