WSVN — In the kitchen, there’s no such thing as bad bread.
Chef Kivanc Kaymak: “Don’t throw it away.”
Chef Kivanc Kaymak at the Fontainebleau Miami Beach saves every morsel.
Chef Kivanc Kaymak: “You can always do something with it.”
For sauces, he says the drier the bread, the better.
Chef Kivanc Kaymak: “It actually soaks up all the liquid.”
And that makes for better bread puddings. Old bread also makes great fillings for other dishes.
Chef Kivanc Kaymak: “You can grind them up, make bread crumbs, add it into your meatballs or patties. You could make stuffings, you could make so many things!”
So the number one rule in the kitchen is…
Chef Kivanc Kaymak: “Never waste any food. There’s always ways to utilize!”