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Will Goldfarb (left) and Matthew Orlando at their new restaurant Air in Dempsey Road.
ST PHOTO: AZMI ATHNI
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SINGAPORE – Trimmings and spent ingredients pile up in restaurant kitchens. Fruit peels, herb stems, bits of meat and fat, and bones, almost all of which is usually thrown away.
Of course, some restaurant kitchens use bones and vegetable peels to make stock, a foundation ingredient.
