Food & Wine has done us a great service by highlighting ways to utilize food that might seem to have “gone off,” as the British say. I have a depression-era need to use things rather than throw them away, so I love these tips! And that, Dear Reader, is why I’m sharing them with you.
From the article: “You knew about brown bananas, but there are so many more foods to keep around after peak ripeness. Here’s what to do with them.”
Yes, indeed, I did know about brown bananas, and like them almost black for my Beyond Banana Bread, but I learned quite a bit about other foods and options to use them post-peak. Check it out at: 16 Overripe Foods to Cook Instead of Throw Away, According to Chefs.
Thank you, Food & Wine! I’ll be using some of your tips when my huge orange crop this year starts to age a bit.
3 thoughts on “From Food & Wine: 16 Overripe Foods to Cook Instead of Throw Away, According to Chefs”
I was going to say, “yeah right.” Along came the jellies, jams, and marmalade. Light bulb time. Kid projects.
Oh wow, what a great idea!!! I wish I had thought of it, but then, I don’t have kids in the right age group. Although… the Musical Millennial is home and I still need to teach him how to cook… hmmmm ….
The other thing we do with them is make rainbow pancakes. We add food coloring and they pick the fruit. They got creative and let the pancakes cook a little while adding color is swirls and fruit. For millennials, after interviewing a couple for our tour manager job, NOJO suggests teaching him to boil water.