All that wasted flavor! What have I been doing with my life?

Cooking tips…

“There’s a bad myth about stone fruit pits being poisonous, and they look like they’re not usable,” says chef Brad McDonald of Governor in Brooklyn. “They actually infuse very well into any kind of fat. It’s a matter of crushing them–they give a similar flavor as almond extract.” And Jamie Bissonette of Toroand Coppa in Boston uses pits to infuse bourbon and vinegar with a peach flavor. “I realized that the pits had this great peachy aroma. So we let it infuse into the liquor and the vinegar, and it tasted so much better than when we’d used the whole fruit.”

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