The article emphasizes the importance of saving food from waste through innovative cooking techniques, particularly by utilizing often discarded ingredients such as mango pits and skins. It introduces the concept of coulis, a sauce made from sieved fruit, showcasing how it can transform waste into a valuable product. The author reflects on the potential of creative repurposing in both professional kitchens and home cooking. By extracting maximum flavor from leftovers, chefs can create versatile ingredients and reduce culinary waste, ultimately enhancing the overall cooking experience.
Saving food from being wasted can range from just composting food scraps to cooking with the whole ingredient, which means the leaves, stems, skin and everything in between.
Coulis is a thin, smooth sauce that's usually made from sieved fruit, and this one takes the flavour and residual flesh left on mango pits and skins and turns it into a restaurant-grade fruit sauce.
It also exemplifies the principles I apply when developing food products and menu items for food businesses and restaurants: that is, minimising waste through creative repurposing.
What works in professional kitchens and product development often translates beautifully to home cooking and vice versa transforming forgotten and often discarded ingredients into something of genuine culinary value.
Collection
[
|
...
]