this post was submitted on 27 Oct 2025
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Chapotraphouse
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I think using up the rest must come with experience. There are so many different items you could have lying around and so many different preferences for what might taste good that a cook just has to build up knowledge over time about what to do with that half-an-onion remaining after a recipe, or how to repurpose the leftover pasta.
It's an absolutely essential practice we should all learn how to develop, but it's also beyond the scope of a recipe and more something you learn by experimentation, cookbooks/theory, and community
I disagree very, very politely here in that I think teaching people how to make recipes with like 3/4 of an onion leftover is bad compared to teaching them home ecoomoics
So if a recipe leaves 3/4ths of an onion over, what do they do with the onion?