Zero-Waste Method from Silo
Silo's answer to kitchen waste: vegetable scraps become a treacle, allium tops become an oil, pork trim becomes garum. Eight lessons, 37 minutes.
Douglas McMaster
Founder, Silo · London
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 37 min total
About this course
These are food waste recipes a chef runs in live service, not a composting lecture. Vegetable scraps reduce down to a treacle. Roasted pork trim ferments into a garum. Allium tops press into an oil. Shoyu cooks down to a caramel. Eight lessons and thirty-seven minutes of it, with nine recipes attached.
Three finished plates hold the set together: the signature Silo quaver with vegetable treacle, a grilled onion carrying pork garum and allium oil, and a buttermilk ice cream sandwich. Each one hands an offcut the job a bought ingredient was doing. Substitution rather than sacrifice, and flavour is the argument.
The point is not to reproduce those three plates. It is to look into a prep bin and read three ingredients in it, then build circular preparations out of whatever your own kitchen throws away. The vegetable end of the same thinking runs through Claire Vallée's zero waste cauliflower class.
"Upcycling food waste helps reduce environmental waste while also saving money for your bank account."
Douglas McMaster · Head Chef & Owner @ Silo London
Lessons
8
Video
37 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Reduce vegetable scraps to a treacle and use it as a sweetener on the pass.
Ferment roasted pork trim into a garum and season a grilled onion with it.
Press allium tops into an oil and finish plates with what you discarded.
Turn shoyu into a garumel and spare buttermilk into an ice cream sandwich.
Zero waste today, fermentation tomorrow.
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Meet your instructor
Douglas McMaster
Founder, Silo, London · Zero Waste Cooking School
Douglas McMaster is a British chef who cooked at St. John, The Fat Duck and Noma before turning his kitchen towards waste. He opened a zero-waste pop-up cafe in Sydney, then a zero-waste restaurant in Melbourne in 2012, and founded Silo at twenty-six.
Silo began in Brighton and now runs in London, built to operate without a bin: ingredients arrive whole and leave as food. He also runs the Zero Waste Cooking School. In this class he films eight of the preparations that keep that system standing up.
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Who is this course for?
New to this or already saving scraps
First-time scrap savers and practised cooks who want circular kitchen habits kept simple.
Flavour from the parts you bin
Cooks who want vegetable treacle, pork garum, allium oil and shoyu garumel made from surplus.
Anyone who hates throwing food out
Vegetable trim, peelings and offcuts, for cooks who want the parts they bin to carry a dish.
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Mastering Zero-Waste · Douglas McMaster
