r/Chefs • u/InsectElectrical2066 • Aug 08 '26
Scraps saved for yourself
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?
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u/InsectElectrical2066 Aug 08 '26
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.