Cooks often throw out foods that can be put to good use with a little thought. Here are some tips to help you save those bits and pieces.
The oil used when deep-frying can be recycled at least once or twice more. It will smell off when ready to be tossed. Let it cool completely, then strain through cheesecloth or a coffee filter before transferring to an empty bottle or jar.
Save the rinds of Parmigiano-Reggiano cheese in your freezer, and toss them into soups or even homemade stock for a tangy boost in flavor
Pour leftover cream by the tablespoon into ice-cube trays and freeze. Transfer the cubes into a resealable plastic bag and drop them into sauces or soups as needed.
Store butter in the freezer to stop it from absorbing odors and turning rancid. Keep a stick or two on hand in the refrigerator, depending on your household needs.
Extend the life on a bunch of parsley by snipping an inch off the stems and standing it in a jar filled with water. Cover with a plastic produce bag and refrigerate.
Chop a leftover roast into bite-sized pieces and freeze in a single layer on a baking sheet before transferring to a freezer bag for storage. The small pieces thaw quickly, so add them by the handful to soups, casseroles and hash.
Roll up cleaned leafy greens in paper towels and place them in a large resealable plastic bag. Blow air into the bag before sealing – carbon dioxide slows down the deterioration of the greens.