Serious Eats: Talk
Storing/Saving Trimmings
I know you're supposed to save or freeze scraps of onions and celery etc. from the chopping board for stock, but I rarely do. I feel a bit guilty but probably just lazy. I have been pouring bacon fat into a container and freezing it. That's about it. Do you save trimmings: leek and carrot bits, egg whites, etc.?
