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The Japanese instruction manuals suggest to stir fry vegetable scraps - carrot peels, onion skins etc on the first try. Kind of like cleaning the noodle machines with a testing dough.

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Oooh I've heard something similar from Chinese folks - they fry alliums like spring onion, onions or chives in the wok after seasoning. Apparently it absorbs any toxins but I couldn't find any concrete information about it!

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