盤點10道你意想不到的廚餘美味

Looking to save money？ How about cut food waste？Consider food scraps—those bits and Pieces of leftover fruit， veggies， meat， and yes， even cheese， that you’d normally throw away or compost。

想省錢？何不減少食物的浪費呢？考慮下做飯剩下的，比如果蔬、肉類剩餘的邊角料，對了，連奶酪都可以，凡是你準備扔掉或是用作堆肥的，都可以。

Americans chuck about 20 pounds of food every month， costing us anywhere from $28 to $43 per person。 Part of that is an aversion to food we might consider below-standard。 There‘s been a movement in the past couple years to start embracing ugly but still perfectly good food， and educating cooks about the food scraps they shouldn’t be tossing。

美國人平均每人每月丟棄20磅的食物，人均浪費28到43美元不等。部分原因在於人們覺得有些食物“不達標”，有厭惡情緒。過去幾年裏，人們開始接受貌醜但仍是好的食物了，教廚師瞭解他們不該扔的廚餘。

Read on for 10 food scraps you can re-purpose in recipes and more， creating delicious meals with odds and ends you may have overlooked。

以下10種廚餘你可以重新納入你的食譜，用這些邊邊角角獨創幾道你曾忽視的美味吧。

1、Meat fat， scraps， and bones

肉類脂肪、多餘肉片和肉骨

You probably knew that you can save chicken carcasses and beef bones to make soup stock。 But those other spare parts can be useful， as well。

你應該知道的吧，存着雞架骨和牛肉骨，可以熬製老湯，但其實剩餘部分也是很有用的。

The next time you roast or sauté meat， save the leftover juices and oil。 Depending on what else you are cooking， add the savory leftovers to a pot of beans， cooked grains， or even sautéed greens。 Bacon grease is especially good for this （cooled first before storage， of course）， lending flavor to everything from eggs to popcorn。 On a similar note， duck fat is said to be especially good on roasted potatoes。

下次你烤肉或者煎肉的時候，把剩餘的汁水和油留着。看你接下來還要烹飪什麼，把美味汁水加到一鍋豆子裏、煮熟的穀物裏，或是炒蔬菜裏。培根油脂最好了（當然，儲存前要先冷卻），可以把味道帶到其他任意食材，無論是雞蛋或是爆米花都可以。同理，鴨脂肪據說配烤土豆味道會很贊。

2、Veggie leaves and greens

菜葉和蔬菜

How many times have you chopped the green tops off of carrots， or peeled leaves from a head of cauliflower， only to throw them away？ In fact， those greens are generally chock full of vitamins and minerals， and frequently make delicious side dishes all by themselves。

多少次你把胡蘿蔔的綠葉部分切掉？又有多少次你把一顆花菜的葉子都剝掉，然後通通扔掉？實際上，這些綠色的部分包含維生素和礦物質，這些部分通常可以用來製作很美味的配菜。

If you happen to find a cauliflower covered in bright green leaves， grab it！ When roasted with a little oil in a 400 degree F oven， the smaller cauliflower leaves become crispy， kale-like chips that can be snacked on with your fingers or crumbled atop salads and grains for extra texture。 As for the larger leaves， heat up the BBQ or grill pan and give it a brief char。 Then toss with dressing， seeds， and avocado for a non-lettuce salad。

如果你恰好看到一顆重重綠葉包裹着的花椰菜，一定要一把奪下。加些許油，烤箱裏加熱烤到400華氏度，偏小的花菜葉子就會變脆，有點像甘藍脆片，你用手指頭捻下嚐嚐味道，或者碾碎了撒在沙拉和穀物上，質地很不一般。至於大片兒的花菜葉子，放烤盤裏加溫，直至略焦。然後加點調味料、翻個個兒，加點籽兒和牛油果，這樣不加生菜葉能吃沙拉啦。

3、Seeds

籽兒

The next time you scrape out the juicy， seedy insides of tomatoes and cucumbers， save mix with a little olive oil， vinegar， and citrus juice for a refreshing take on vinaigrette。

下次你把西紅柿、黃瓜多汁多籽兒的瓤挖出來的時候，就存着吧。加點橄欖油、醋、檸檬或者柑橘汁兒，這樣的油醋汁別有一番清新爽口的味道。

Pumpkin and winter squash （butternut， acorn， etc。） seeds can be roasted， covered with salt， and eaten straight from a bowl， sprinkled on salads， or added to n seeds can be saved to make natural pectin for jams and ers and tomatoes can be regrown from saved seeds。

南瓜、東南瓜（奶油胡桃、橡子等）的籽兒可以烘烤，然後裹上鹽，直接放碗裏吃，也可以撒點在色拉上，或者加到即食麥片裏。檸檬籽兒是果醬、果凍的天然膠質來源。辣椒和西紅柿可以從保留下的籽兒裏重新長出來。

4、Stale bread， cookies， cereal and chips

不怎麼新鮮的麪包、餅乾、燕麥和薯條

There’s always that moment when you’ve eaten the last chip or bowl of cereal， and you’re left with a handful or two of crumbled bits。 But before you throw them out， give them a quick pulse in the food processor。 And depending on their flavor—sweet or savory—use like breadcrumbs or a crumble for your next casserole or cobbler。 Add flour， butter， and spices accordingly。

總有幾回你吃了最後一片薯片、喝完最後一碗燕麥，手頭卻還仍留有一兩把細碎的燕麥或是薯片碎。扔之前，不妨將其放在食物加工器裏簡單處理一下。根據它們的口味，甜或鹹，加到你下一道砂鍋菜或是脆皮水果餡餅裏。然後看情況加上面粉、黃油和香料。

Stale bread can turn into soup， meatballs， even salad dressing。 Homemade croutons are another popular application。 Finally they can be made into pie crusts for future savoring。

陳麪包還可以燒湯、做肉丸，甚至可以做色拉調味。家裏烹飪還可以選擇做烤碎麪包丁。最後，陳麪包還可以酥皮，讓派更美味。

5、Marinating liquids

滷汁、醃製品

Pickle juice is another preservation/flavoring liquid you might want to hold on to， as well。 By mixing with a little olive oil， give the last bits of your condiments new life。 And use as a dressing for chicken， egg， or potato salad。 Some bloggers even suggest saving pickle juice to make an entirely new batch of pickles。 It‘s double the food for half the cost。

泡菜汁調味料是又一道讓你欲罷不能的醃製調味品。在所剩不多的佐料裏混些橄欖油，味道就煥然新生了。還可以做雞肉、蛋和土豆沙拉的調味料。一些博主甚至建議存着泡菜汁新制一批泡菜，食物翻倍，價格減半。

6、Produce peels， skin and rinds

果皮

Peels and rinds from your produce often contain as much—or more—of a fruit or vegetable‘s vitamins and minerals， and can be used in a variety of applications。 Simply eat them raw， or try them：

果蔬等農產品的果皮富含維生素和礦物質，甚至可能比蔬果本身含量更多，果皮用途多樣，可以生吃或者嘗試以下做法：

As chips： The next time you peel a potato， carrot， apples， or any other root vegetable， save the peels。 Toss them with olive oil and some spices。 And then bake them in a single layer in a 400 degree F oven， until browned and crispy， about 8 to 10 minutes。

薯片做法：下次你給土豆、胡蘿蔔、蘋果還有其他根莖類蔬菜削皮的時候，把皮保留下來。在橄欖油裏拌一拌，加點香料。然後放單層烤箱裏烘烤到400華氏度， 烤至棕黃脆嫩，約莫8到10分鐘。

As flavor agents： Onion peels are particularly good for flavoring stocks for chicken soup。 Citrus rinds are excellent for every dish from cranberry sauce to Christmas cookies， not to mention excellent for infusing vinegars and vodkas。

調味料做法：洋蔥皮是做雞湯湯底的上佳選擇。柑橘類果皮無論是做蔓越莓醬還是聖誕小餅乾都絕佳，更不要說醋和伏特加了，味兒倍棒。

As teas： Orange and apple peels can be boiled and combined with other ingredients for tasty， all-natural homemade tea。

茶的做法：橘子和蘋果皮可以用水煮，和其他成分混合，調配美味天然的自制茶飲。

As pickles： You can pickle watermelon rinds！ Not to mention， there are myriad applications for peels beyond cooking。

泡菜做法：你可以醃製西瓜皮。除了烹飪之外，果皮還有成千上萬種料理方法。

7、Stalks and stems

蔬菜梗、莖

Yes， broccoli stalks can be made into slaw， served in a stir fry， or even made into a pesto。 Chard stems can be stringy， but delicious when blanched and grilled。 Remember， too， that those stalks frequently contain as many nutrients as the other part of the vegetables。 Broccoli stalks alone are full of potassium， protein， and vitamin B。

對，西蘭花梗可以拌捲心菜色拉，大火快炒下，還可以做香蒜沙司。甜菜莖可能因爲纖維多而比較難嚼，但汆水燙用火烤後就味美了。同樣要記得，那些梗通常和其他部分一樣有營養。單西蘭花梗就富含鉀元素、蛋白質和維生素B。

8、Cheese rinds

芝士邊角料

Every Italian nonna knows： leftover cheese rinds are the secrets to deeply flavored food。 Just add the cheese rind to your soup or sauce base and simmer to extract the flavor。 Hard cheeses like Parmesan and Pecorino Romano work particularly well。

每個意大利人都知道，口味濃郁的美食的祕訣就在於芝士餘料。把芝士的邊角料加到你的湯底和調料底料裏，燉出芝士風味。帕爾瑪奶酪和意大利匹克利諾羅曼諾羊奶酪這樣的偏硬的芝士效果尤其好。

9、Past-their-sell-by-date fruits and veggies

下架果蔬

Though it might look a bit past its prime， some overripe produce has its privileges—banana bread， for one。 Every grandkid’s favorite comfort food is moistened and flavored by bananas that have gone just a little brown。 One-ingredient banana ice cream is another heavenly application。

這看着好像是有點兒熟過頭了，但有的過熟農產品也有其優勢，香蕉麪包便是一例。兒孫輩最愛的爽心美食就是需要在表皮有點點發黑的香蕉潤澤下，增其風味。香蕉冰淇淋，成分單一，卻是有一道人間美味。

10、Pulp

果肉

The great thing about juicing is， well， the juice。 The bad thing about juicing is all that valuable pulp left behind afterward， which is where much of the fiber of a fruit or vegetable resides。 There are a few resolutions to this pulpy problem， however， including：

榨汁最美妙的，自然就是榨得的汁水啦。惱人的卻是榨乾後遺留的果肉和蔬菜泥，多是水果的纖維或是蔬菜殘渣。這些殘餘果肉的問題也是有辦法解決的，方法如下：

Simply eat the pulp。 There’s really no need to throw it the pulp， and add it to smoothies and shakes quickbreads， pancakes， and some fruit it to veggie burgers to moisten them。

就把餘下的這些果肉吃了，沒必要扔掉。把果肉留着，之後加到沙冰或者奶昔裏。製作簡易小蛋糕、煎餅和鬆餅。自己動手做自制果泥幹。加到蔬菜漢堡裏，口感就不會那麼幹。