Healthy food does not need to be bland or expensive. Reusing flavour means taking advantage of the flavour that is already present in other foods instead of throwing it in the bin or down the drain.
Reusing flavour
Pickle juice
Pickle juice is the liquid in which different jarred or canned vegetables are packed. These include pickles, gherkins, cornichons, jalapeños, pearl onions, giardiniera, tsukemono (Japanese pickles), etc. Pickle juice normally contains water, vinegar and seasonings. Some contain sugar, artificial colours and other additives, so read labels if this is a concern for you.
How to reuse
- Pickle more vegetables for quick use (they won’t have a long shelf life due the introduction of bacteria)
- Instead of vinegar in salad dressings (or just use pickle juice + oil)
- In tartar sauce
- In burger sauce
- Make devilled eggs
- Season Asian-style rice bowls
- Brine chicken
Fermented vegetable juice
Similar to pickle juice, this is the liquid that comes in containers of fermented vegetables, such as kimchi and sauerkraut. The difference is the liquid surrounding fermented vegetables is water coming out from the vegetables plus any seasonings and substances produced by fermentation (e.g. lactic acid).
How to reuse
- Drizzle over salads
- Drizzle over eggs
- Make devilled eggs
- Add to fried rice
- Season Asian-style rice bowls
Olive brine
Similar to pickle juice, olive brine is the liquid in which olives are packed. There is a lot of variability in the ingredients used in olive brine. I prefer buying olives packed in just water and salt. Simple brines like this are best for reusing, however they are hard to find.
How to reuse
- In martinis (green olives)
- In sauces or dips
- Dress salads containing olives (e.g. Greek)
Hard cheese rind
Every time you get to the end of a hard cheese such as Parmesan, Parmigiano Reggiano, Grana Padano and Pecorino, save the rind. Wrap it in baking paper, label it, put it in a ziplock bag and throw it in the freezer. All these cheeses are a great source of umami.
How to reuse
- Throw a rind (or more) next time you make pasta sauce or stew
Extra virgin olive oil from canned fish
Fish canned in extra virgin olive oil (evoo) is more expensive for a good reason. Evoo is more costly to produce and healthier than other oils. Whenever you buy canned fish in evoo (e.g. tuna, sardines, mackerel, anchovies), do not pour the oil down the drain. Always read labels and avoid fish canned in just “olive oil” or olive oil blends.
How to reuse
- Add to the salad or vegetables you are eating to your fish
- Make pesto
- Use instead of evoo from a bottle to make your pasta sauce
Rendered fat
When you cook fatty meats (e.g. bacon, pork belly), you can save the rendered fat to cook more food! If not using it immediately, drain the solids through a sieve or muslin cloth into a glass container or jar, label and keep it in the fridge.
How to reuse
- Cook eggs or a lean piece of meat
- Roast vegetables
- Heat up and make sauce (similar to hollandaise)
- Add to lean mince to make burgers, kofta, etc.
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