10 Things German Kitchens Never Throw Away (Americans Toss Them Every Week)

10 Things German Kitchens Never Throw Away (Americans Toss Them Every Week) You throw out the heel of the bread, the onion skins, the pickle juice and the fat in the pan every single week. It is not your fault. Nobody ever told you those things were the best part of the kitchen. My grandmother Käthe was born around 1900 in a village near Ulm and cooked through two wars and the hungry years in between. In her cellar stood a stone crock of fat strained through a cloth, a bowl of rinds and bones, and a tin of dried apple peels for winter tea. Every fall we shredded 100 heads of cabbage down there. Nothing in that cellar was garbage until it had been asked twice. I know this because I stood next to her at that stove until I was 25, and I have cooked her way ever since, here in America. I am Petra Weber, 72, born in Swabia, and this channel is everything my grandmother taught me about German home cooking. In this one: - Why the HARD ROLL makes juicier meat patties than fresh bread or dry crumbs - Apple peel tea and why about HALF the fiber sits in the skin - Onion skins for GOLDEN broth and red brown Easter eggs - White asparagus peels turned into a second meal - Pickle juice as a ready made dressing - Bacon rind, ham bones and the gelatin that makes lentil soup thick - The brown bits in the roasting pan, the only gravy we ever needed - Soured milk: the old way, and why we DO NOT do it anymore - Soft fruit, plum butter and less sugar - Number 10: the crock on the coldest shelf, Schmalz and the fat most people pour down the drain The method in one line: if it still has flavor, color or fat in it, it is not trash yet. A word on safety: my grandmother let raw milk sour into Dickmilch. Store milk is pasteurized and does not sour that way, it spoils. Milk past its time goes out. Never pour fat down the drain either; strain it and keep it cold. What is the one thing in your kitchen you have never been able to throw away? And where are you watching from? Tell me in the comments. I read every one.