Dried onion and garlic seasoning. They will increase the taste of dishes and reduce leftovers. We suggest how to make spices from shells
There are so many uses for the skins and peels of fruits and vegetables that it no longer makes sense to throw them in the trash. Unless we make compost, it is worth disposing of it, but in the appropriate container. However, if we do not fertilize, we will eat our whole plants. The skin often contains a lot of positive components, so we will only benefit from it. By making our seasoning from the peel, we also minimize food waste, and that’s just the benefits.
Some people peel, others eat their plants whole. Some people rave about the nutrients and fiber in the skin, others don’t like its taste and texture. So there is also concern about pesticides Fruits and vegetables should be washed well. Then use it fully.
Save money, reduce food waste, and get more flavor from your produce by storing and using up those precious leftovers that used to end up in the trash.
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lemon powder – Peel LemonSo that there is no white layer on the crust and leave it on a paper towel to dry. It will take about 3-4 days. Then grind the peels into a powder (in a blender or mortar) and store in a container. Why can you use this lemon powder? You can make lemon sugar by mixing brown sugar with lemon powder. The same can be done by mixing the previously prepared powder with freshly ground pepper, which will add a distinct flavor to dishes, and is especially suitable for fish.
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Candied citrus peels It can be eaten as a sweet snack or added to baked goods. Place citrus peels in boiling water and cook until tender (about 10 minutes). Drain and set aside to dry. Boil the water with the sugar (1 cup water and sugar), stir often until the sugar dissolves, then add the peel. Cook for 8-10 minutes until the syrup thickens and the crust is translucent. Spread the crusts, for example, on a baking sheet lined with baking paper, wait until they cool down and sprinkle generously with sugar. We store in an airtight container.
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Tomato powder Tomatoes should be squeezed and dried in a dryer or oven. We do the same with tomato pulp – we spread a thin even layer on paper and dry it. We set the dryer to 57°C and the oven to 80°C. We turn the crust over after an hour if it is dried, and then twice if it is dried in the oven. After drying, allow the shell and pulp to cool, preferably overnight, to avoid clumping of the final powder. After cooling down, we mix the peel, we can also use a clean coffee grinder. Then add the dried pulp and mix again. Store in an airtight container or jar.
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orange powder – This spice will flavor salads, fried dishes and desserts. Orange peel. Place the crust on a parchment-lined baking sheet. We leave them on the windowsill or balcony (in summer), you can also dry them in the oven (six hours at the lowest temperature). When the shell is hard and brittle, we mix it into a powder and put it in a jar.
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Seasoning from vegetable peelings “Homemade bouillon cube” – This is actually a vegan bouillon powder that can be used in place of the unhealthy bouillon cubes. You can try out the vegetable skins that you have at your fingertips. For this recipe, apart from peeling, we also need fresh herbs and sea salt. We wash and dry the peel and selected herbs. We cut it, it doesn’t have to be fine, because then we’re going to mix it until we get a good consistency, almost a paste.
Transfer the mixture to a bowl and add salt. We do not feel sorry for her. For a cup of batter, add 1/5 cup of salt. We mix well. Put everything in a large saucepan and cook over low heat for at least an hour, and preferably two – until the mixture dries up. We mix it up from time to time. Put the spices on a baking tray and dry them in the oven at 150°C for about 2 hours. Leave to cool, then mix again and put in a jar – the seasoning can be stored for up to 3 months.
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Onion powder – Put 5 cups of yellow onion peels on a baking tray and dry them in the oven for 3 hours at 65 degrees Celsius, and when they are completely dry, mix them into a fine powder. If it’s still damp, put it back in the oven, stir and check every 5 minutes to make sure it doesn’t burn. We store in a jar for up to 6 months. The same can be done with garlic peels.
