When you are cooking something, it is understood that there will be kitchen scraps left. What do you do with them? Most people don’t pay much attention and throw them out. This is a big mistake because there are a number of foods that you can use for different purposes and shouldn’t be throwing out. If you are wondering what to save, you can check out this Ido Fishman’s guide to cooking with kitchen scraps:

• Leftover parmesan rinds 

A lot of people throw out parmesan rinds, but Ido Fishman suggests that you freeze them instead because these precious ends are loaded with flavor and they are the ideal way to amp up soup, broth and stock recipes. 

• Shrimp shells 

If you want to get all the flavor out of shrimp shells, seafood stock should be your top choice. This flavorful liquid is best for making curries, jambalaya and paella and you can store it in your freezer for about three months.

• Shaved broccoli stalks 

Considered the underdogs of the food world, Ido Fishman Chef recommends you use broccoli stalks in salads, slaws and stir-fry for discovering different ways to love broccoli. 

• Kale, chard and beet stems 

The stems of hearty greens, such as chard, beet and kale, are excellent for sautéing. You can try them in your favorite side dish, hash, or even pasta and they will give a healthy burst of flavor since they are so nutrient-dense. 

• Vegetable scraps

According to chefIdo Fishman, you can save almost every vegetable scrap and use it for making vegetable stock. You can start collecting onion skins, carrot tops and celery ends for a DIY vegetable stock that will be far better than any store bought stock. 

• Banana peels 

You can infuse the subtle flavor of bananas by steeping them in cream or milk overnight and this will help you make flavored whipped cream, chocolate and desserts.

• Unused citrus rinds 

If you want to use entire lemons and oranges, Ido Fishman suggests that you dehydrate citrus peels. All you have to do is dry them in a warm oven and then put them in your spice blender for a bit of blitz. The end result will be a fragrant, bright and peppy pop for any dish.

• Leftover fruit scraps

Want to make flavored vinegars? You can take leftover fruit scraps and steep them in vinegar overnight. The fruity results are ideal for using in cocktails or making fruity vinaigrettes. 

• Leftover wine 

Do you have any leftover wine? Ido Fishman recommends that you put it in a covered mason jar and add a splash of raw apple cider vinegar. It will take just a couple of weeks and you will have homemade vinegar to use. 

• Fresh herb stems 

If you have any leftover herb stems, you can turn them into flavorful infused oil that can come in handy for adding punch to vinaigrettes and pastas. 

• Overripe fruit 

Do you have fruit that’s past its prime? It doesn’t need to go to waste, as Ido Fishman suggests that you make jam with it. Gone are the days when you let the fruit go to waste because you can easily find a recipe to use it for making jam.

• Leftover bones

When you make braises and roasts, you will have leftover bones that you can freeze for making succulent bone broth later on. It is a good idea to roast the frozen bones in the oven first, as this will provide maximum flavor.

• Potato peels 

Who says you have to discard potato peels? Don’t let them go to waste. Instead, chefIdo Fishman says that you can fry them in hot oil and then sprinkle them with some salt for a waste-free and addictive snack.

With these handy tips, you will be able to utilize your kitchen scraps to make other dishes and not have to throw anything out.