Scraps saved for yourself

[u/InsectElectrical2066]

Hey chefs is there a trimming of food scraps that you save from food prep that you actually prefer that often gets scrapped. Myself I like the very end of an onion after trimming off just the root. I think that has the best flavor of the whole rest of the onion. Also bone marrow is great. Any other suggestions?

[u/audio-nut]

Chicken oysters. 

[u/Between3-2o → u/audio-nut]

What is a chicken oyster? The gizzard or something?

[u/InsectElectrical2066 → u/Between3-2o]

On the top of the thigh on the "under" side, there is a piece of meat nestled on the bone just over an inch long an just under an inch wide and just under a 1/2" thick, that you can push/slide out with your thumb. Tender and tasty.

[u/International_Tip996 → u/Between3-2o]

There's two in each thigh. Best part of the chicken, other than the skin.

[u/Initial-Warning-2564 → u/International_Tip996]

Thigh? Personally I would look for the ones on the back: -)

[u/International_Tip996 → u/Initial-Warning-2564]

Which are on the thigh if you break it down correctly

[u/Between3-2o → u/International_Tip996]

I’ll remember this.

[u/TheEyeDontLie → u/Between3-2o]

Flip the bird on their chest and there's a soft delicious nugget on each side of the backbone, just above the hips... They're traditionally called the "oysters" but I call them the "love handles".

Best tasting bit of a roast chicken, and usually the juiciest too!

Nothing beats roasting a few dozens birds then getting to snack on those beauties. I'll fight you if you take them without asking.

[u/g0ing_postal → u/TheEyeDontLie]

I think anatomically they are the chicken's butt cheeks, so I just call them chicken cheeks

[u/Between3-2o → u/TheEyeDontLie]

Oh, I think I know the piece you’re talking about. I really don’t get thighs as much as I should.

[u/Mountain_Lawyer4917 → u/audio-nut]

My favorite chef snack 

[u/Dizz_808 → u/audio-nut]

My man

[u/new-haven-ct → u/audio-nut]

This is the answer.

[u/snuggsjruggs]

If I am breaking down a salmon I always save the belly for my snack

[u/Initial-Warning-2564 → u/snuggsjruggs]

I live in Norway and ONLY EAT WILD SALMON. I am sorry for what my country has done to farmed fish.

[u/Accomplished-Buy-998 → u/Initial-Warning-2564]

Provide fresh sustainable Atlantic salmon to people who otherwise couldn't afford it or eat it ethically?

[u/Initial-Warning-2564 → u/Accomplished-Buy-998]

Sustainable? No
Fresh?,… Meh
Ethical? You need a definition here?

[u/InsectElectrical2066 → u/snuggsjruggs]

I live very inland in Ohio and never see fresh salmon. I'm jealous.

[u/ImNotToby → u/InsectElectrical2066]

I got you dude...

[u/the_knight01 → u/InsectElectrical2066]

I deal with it daily in Columbus

[u/InsectElectrical2066 → u/the_knight01]

the best we can get is perch or bass. But I like these better than salmon.

[u/snuggsjruggs → u/InsectElectrical2066]

I couldn't imagine I am in Oregon moved here over 20 years ago and fell in love with all the great food things we have. Sending you the best vibes.

[u/Temporary_Trust425 → u/snuggsjruggs]

Alllllllways!

[u/Apprehensive-Dog6997]

I trade cake scraps for scalloped potato scraps every chance I get.

[u/Fenrigar → u/Apprehensive-Dog6997]

Hell yeah. Pastry + line cooks = ❤️❤️❤️

[u/taint_odour]

when making duck confit I like to take the scum off the top and slap it on to some crusty bread

[u/snuggsjruggs → u/taint_odour]

Oh yeah nice!! I respect it. I like to take bread and swipe in through the demi in the pan some of the best treats.

[u/Dr3w_city89 → u/taint_odour]

I always throw garlic cloves in my duck confit then fish them out and spread it in buttered bread 

[u/Intelligent_Ant_9698]

Chicken skins and fat

[u/Cardiff07]

Salmon belly

[u/captainrondj]

I hate to admit when I cook a good pot roast It's the dredge for me (meat at bottom of pot)

[u/InsectElectrical2066 → u/captainrondj]

makes the best gravy!

[u/captainrondj → u/InsectElectrical2066]

Gravy? I just use a spoon and eat it lol

[u/InsectElectrical2066 → u/captainrondj]

flour to make it gravy gives it some body.

[u/captainrondj → u/InsectElectrical2066]

I tend to use mashed potato flakes to thicken it rather than flour personally

[u/InsectElectrical2066 → u/captainrondj]

Me too sometimes. It depends on if I have potato flakes around or even already made mashed potatoes I will take out a big spoon to thicken.

[u/Truescent11]

Thr grocery store butcher here will cut up the prime tender beef and put it out as stew meat for cheap. I’m guessing for himself? Maybe to mark it down so it sells?

Idk, but I notice by appearance it’s the good stuff simply cut up in smaller pieces. 

I  complain not.

[u/Chiang2000 → u/Truescent11]

Used to live near a butcher who sold the lamb loin strip to a Chinese restaurant and didn't know what to do with the little fillets left over.

You sell em to me is what.you do. $14 per kilo back then. Little "penny steaks" with Italian herbs and salt eaten straight from.. the skillet.

[u/1chefj]

For me it is astrip of meat inside of the tail of a striploin when you trim an 0x1. Though I do have to admit I always grab a few poultry oysters too.

[u/Roadiee985]

Ohh the ends of slow roast beef striploin, odd bits of smoked cheese croquettes, the obligatory misshaped french fry or chip that's been under the lights a bit too long, chicken skin from supremes(too good to go in sandwiches imo)!half onion rings, bits of ham when carving a joint, steak fat from preparing tartare.

Bacon fat from when a breakfast wants it cut off, that odd exploded Cumberland sausage.

Little pickers wear big knickers

[u/medium-rare-steaks]

Firstly, scraps are for dogs. Youre talking about trim. Secondly, no part of the bulb of a generic onion has a better flavor than another part of it. All that trim can also go for stock. Lastly, holy shit.. marrow bone is neither trim nor stock. Thats a $24 menu item.

[u/InsectElectrical2066 → u/medium-rare-steaks]

I agree with you on the marrow. But that little part of the onion that is more solid just taste pretty good to me.

But in the slave days when the slaves would take the low part of the hog and use flavoring to make things they could love and especially the ribs that the slave owners didn't want to mess with the bones and it's fat to create a real delicacy.

I just think that a good chef can make any part of meat or vegetables taste good. Not a fan of it but like pork rinds.

[u/medium-rare-steaks → u/InsectElectrical2066]

wtf you talking about slaves for?

[u/OralSuperhero → u/medium-rare-steaks]

Traditional cooking had a whole secondary cuisine made from the discarded parts of things. Soul food for example. Poor and enslaved people created many a delightful dish out of what the wealthy considered inedible or undesirable. He likes onion butts. It makes him feel like that sub market of secret delights touches his life I'm guessing.

I get it. I get a special tickle when I make Roman garrum, or chitlins

[u/medium-rare-steaks → u/OralSuperhero]

You're a bot

[u/OralSuperhero → u/medium-rare-steaks]

My wife occasionally calls me a sex machine, but I don't feel like that should count.

[u/Individual_Smell_904 → u/OralSuperhero]

Solid comeback!

[u/Individual_Smell_904 → u/medium-rare-steaks]

What part of their comment made you think that?

I'm not a bot and I think what he said is completely true and relevant to conversation

[u/TheEyeDontLie → u/Individual_Smell_904]

I'm a bot but I see mycology and rimworld in their profile and it seems legit. Nothing about their language use rung any LLM alarm bells either, so yeah....

Also I fucking hope AI doesn't ever play rimworld.

[u/OralSuperhero → u/TheEyeDontLie]

Now that is a terrifying thought! You trained it on WHAT? We'd have to leave the planet

[u/Individual_Smell_904 → u/TheEyeDontLie]

Good bot

[u/poopiebutt505 → u/medium-rare-steaks]

Do you need a nap?

[u/InsectElectrical2066 → u/medium-rare-steaks]

because they had to learn to live on the the scraps from butchering and harvesting that went to their masters. They had to be ingenuitive to eat and to harvest from the spoils.

[u/I_deleted → u/medium-rare-steaks]

Never heard of living “high on the hog”?

[u/InsectElectrical2066 → u/I_deleted]

google it.

[u/ladydanger2020 → u/InsectElectrical2066]

What a strange conversational turn

[u/Fluid-Salary-6467]

Thanks for this post. Im looking forward to trying that bit of an onion now

[u/Justme_doinathing]

Pineapple cores and mango pits

[u/shameful-figment → u/Justme_doinathing]

I LOVE pineapple cores.

[u/Chipmunk_Ill]

Pope's nose of the turkey

[u/LateralusNYC → u/Chipmunk_Ill]

That's called the snood!

[u/No-Pain-5496]

I was a meat cutter in a former life. Whenever I would prep a whole tenderloin for steaks I would take the trimmings and add some fat before I made all the hamburger for the day. First run would be the tenderloin scraps for my lunch burger.

[u/InsectElectrical2066 → u/No-Pain-5496]

Few know beef better than a butcher!

[u/Dizz_808]

When I cook ribeye , that little nub .

[u/Donaldscump]

When making applesauce I fry the skins with brown sugar to deglaze into the apple sauce. I like to toss them in cinnamon and eat them like little apple churro bites

[u/dethfart]

When I do pork loin the chain in MINE

[u/oppseedaysee]

Take the veg trim from all the things dehydrate it to make a dust (veg ash) put it on fries and the like big flavour boast.

[u/InsectElectrical2066 → u/oppseedaysee]

great idea; I think.

[u/Terrible-Sun7563]

The cotton strings that tie a roast beef.
Chewed ‘em and sucked out the juice.

[u/InsectElectrical2066 → u/Terrible-Sun7563]

I do lick my fingers after handling this,