Are we wasting food? Using vegetable peels in gourmet dishes

This article explores innovative culinary uses for vegetable and fruit peels, transforming them into edible ingredients. Techniques include creating hydrocolloid gels for savory jellies and spheres, burning peels into flavorful ash, and fermenting them into koji furikake. Additionally, the article details making peel "leather" for wraps and chips, and savory oleo saccharum for syrups and candied garnishes.

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