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Notes -
Why is food waste just turned a blind eye to in Asian cooking? Here are a few recent ones I can think of.
I understand broth for the most part is made of scraps and is cheap. But this is just money sitting on the table. You can solve itt by.. serving smaller portions. What about not wasting food on principle? I've not noticed such obvious food waste in western cooking, even though I am sure a lot of it is happening behind the scenes.
I understand trying to not waste things probably has diminishing and probably negative returns past a certain point, but is that a fact of the universe or just an excuse that we are okay with accepting ?
In a similar vein, in 2024, do we not have the technology to produce deep fried results without wasting vats of oil? Deep fried foods are significantly improved by using better (more expensive) fats such as olive oil, butter or beef tallow. If we could get deep fried results without using a barrel of oil, we could have better fats as the default. It won't show up in the GDP figures, but it will be increased QOL.
Depending on what you're frying you can put the oil through coffee filters and reuse it a couple times.
Yeah, I reuse oil at home. And thanks to gutter oil, Chinese restraunts in China really efficiently reuse oil.
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