One cook’s trash is another cook’s treasure.
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Freeze leftover parmesan rinds to make parmesan broth.
Never throw away your parmesan rinds. Those precious ends are filled with flavor and are the perfect way to amp-up broth, soup and stock recipes.
Get the recipe here.
Tukka Koski / Via bonappetit.com
Freeze shrimp shells to make seafood stock.
Seafood stock is the perfect way to extract all the flavor out of shrimp shells. The flavorful liquid is ideal for making paella, jambalaya and curries, and can be stored in your freezer for up to three months.
Get the recipe here.
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via BuzzFeed/Food