Our kitchen is far from perfect. Like many others we run out of time to cook, run out of the ingredients we thought we had enough of (and buy too much of others) and waste more food than we’d like to. We continue to improve in each of those areas but it seems to be a lifetime learning process.
The biggest waste I encounter is in cooking school. My Father and I attend part-time college courses (often together) and the classes often introduce me to ingredients and experiences that aren’t common in my kitchen. The latest experience came in a knife skills class where 24 students butchered 50 chickens.
Half of the chickens were butchered on-bone, the other half were made boneless. The instructor encouraged people to bring the bones home and, to my delight, many did. On the opposite end of the spectrum, all 50 chickens were skinned and trimmed of fat and we were instructed to toss those parts as waste. I spoke up and ended up coming home with 3 or 4 pounds of chicken skin and trim.