Read Full Article here… lifehacker.com

Photo: Aimee Lee Studios (Shutterstock) A lot of people talk about saving veggie scraps for stock (as they should), but too many sleep on the sauce scrap bag. Functionally, the process is similar: Gather your vegetable peels, butts, and other assorted ephemera and put them in a freezer bag; put the bag in the freezer; retrieve it the next time you make stock and use those scraps to flavor a pot of simmering liquid. The process for starting a sauce scrap bag is similar, but the difference is one of focus. A stock scrap bag can contain anything and everything—there isn’t a veggie scrap around that doesn’t belong—but a sauce scrap bag is slightly more curated. If the vegetable, herb, or shellfish you’re working with is something that would taste good in spaghetti sauce, grab its corresponding peel, stem, or shell and toss it in a freezer bag, and toss that bag in the freezer until the next time you make sauce. What to add to a spaghetti sauce scrap bag What you put in your sauce scrap bag is a personal choice, and I wouldn’t dare to dictate its contents. But I do have some suggestions. (And after last week , I’m overdue at giving you suggestions.) Onion butts and peels. Rinse any dirt off the root end before storing, and be sure to snag any peels with a little onion flesh on them. Simmer with your sauce for an allium-y boost. Carrot butts. These babies add a […]