The saying “garbage in, garbage out” is commonly heard in professional kitchens, suggesting that the quality of ingredients used will reflect in the final dish. However, this mantra can sometimes be misleading. Cooking with what some might consider “garbage” can actually enhance flavors, as seen with the addition of onion skins to stocks and broths.
While using undesirable ingredients can indeed lead to poor results, it’s essential to consider that what one person deems as garbage may be valued by another. In the past, I meticulously peeled carrots, garlic, and onions before adding them to my stockpot, influenced by the belief that peeling was the superior method. It took me years to realize that leaving some ingredients unpeeled can actually offer unique flavors and textures.
For instance, omitting the peeling process for carrots and garlic in certain dishes, such as roasted carrots or stocks, can result in a more flavorful outcome without sacrificing quality. Similarly, I’ve transitioned to not peeling onions for most stocks and broths unless aiming for a clear appearance. The onion skins contain polyphenols like tannins and flavonoids, which infuse the broth with a deeper hue and a subtle astringent flavor reminiscent of black tea.
This addition not only enhances the visual appeal of the broth but also provides a nuanced complexity to the overall flavor profile. By incorporating onion skins into the simmering process, you can achieve a richer and more robust broth that complements the array of ingredients. This method not only elevates the taste but also saves time by eliminating the peeling step.
In conclusion, unlocking the secret ingredient of onion skins can elevate the quality of your stocks and broths, offering a depth of flavor that enhances the overall dining experience.
Next time you’re preparing a batch of stock or broth, think about simply tossing in the onions with their skins intact. It requires even less effort, and arguably offers a slight advantage. Find the full article on Serious Eats website.
