Wayne Gisslen

Scraps and Leftovers

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
In some kitchens, a stockpot is kept going all day, and scraps are constantly being thrown in. This may or may not be a good idea.

Scraps may be used in stocks if they are clean, wholesome, and appropriate to the stock being made. If done correctly, stock-making is a good way of utilizing trimmings that would otherwise be thrown out. It is better to save trimmings and use them in a planned way than to throw them into the stock randomly.

A stockpot is not a garbage disposal. The final product is only as good as the ingredients and the care that go into it.