En la cocina de aprovechamiento, como su nombre sugiere, se busca cocinar utilizando otras sobras de comida o sacando provecho de partes que a menudo se desechan. Por ejemplo, se pueden utilizar plátanos demasiado maduros para hacer un bizcocho o las cáscaras y espinas de pescado y marisco para preparar un caldo. Esta práctica no solo nos ayuda a ahorrar dinero, sino también a combatir el desperdicio de alimentos, al mismo tiempo que nos desafía a poner a prueba nuestra creatividad y habilidades culinarias.

Descubre cómo convertir sobras en deliciosos platos

Recetas Innovadoras con Sobras de Patatas y Nuggets de Pollo

En un vídeo viral, la usuaria de TikTok @aims.lc (con más de 850 mil seguidores) demuestra cómo improvisa una receta utilizando sobras de patatas fritas y nuggets de pollo. Al principio del vídeo, ella afirma: "No desperdiciamos nada" mientras muestra las sobras. Luego, junta los restos en un bol y los trocea finamente con unas tijeras. A continuación, incorpora pepinillos encurtidos y cebolla picada. Sin embargo, se pregunta si esto va a funcionar mientras añade queso rallado y huevos. Después, suma harina y mezcla todo con sus manos.Termina la preparación agregando sal, ajo en polvo, pimienta y pimentón. Después, pone aceite en una sartén y forma bolas con la masa. Finalmente, cocina las bolas en la sartén y las acompaña con una salsa hecha con kétchup, mostaza y mayonesa, junto con hojas de lechuga, creando un tipo de wrap o hamburguesa. "Es posiblemente una de las cosas más guais que he hecho nunca y tengo cuatro hijos", concluye tras probar su receta.Este vídeo ha recibido casi 600 mil "me gusta" y en los comentarios, muchos aplauden su ingenio. Sin embargo, también hay quienes cuestionan si realmente fue una buena idea. Algunos mencionan la receta típica de la tortilla de patatas, diciendo que hubiera sido más fácil. Otros se divierten con comentarios humorísticos, como el que pregunta "estoy confuso, ¿a quién le sobran patatas fritas?".

Otras Creativas Recetas de Cocina de Aprovechamiento

En el perfil de @aims.lc, podemos encontrar muchas más recetas innovadoras. Por ejemplo, ha convertido los bordes sobrantes del pan de molde en unos cereales crujientes para tomarse con leche y fruta. También ha incorporado leche caliente a los restos de chocolate adheridos al bote de crema de cacao untable y lo ha utilizado para hacer un bizcocho de plátano. Estas recetas demuestran cómo podemos aprovechar las sobras de manera creativa y obtener platos deliciosos.En resumen, la cocina de aprovechamiento es una práctica muy interesante que nos permite hacer magia con las sobras de comida. Con un poco de creatividad y habilidad culinaria, podemos transformar lo que a menudo se considera basura en platos deliciosos y saludables.

This year's Forbes 30 Under 30 Food & Drink list shines a light on the exceptional talents emerging from various sectors within the food industry. These young entrepreneurs are making waves with their innovative products and business ideas.

Uncover the Next Generation of Food Industry Titans

Brian Waddick and Cole Schaefer: Spicing Up Sunflower Seeds

Just like many baseball players, Brian Waddick and Cole Schaefer had a unique snacking habit during Little League games. They grew up munching on sunflower seeds but found them dull in the later innings. In 2017, as roommates at the University of Minnesota, they decided to add a twist by seasoning the seeds with quirky flavors like cinnamon churro and backyard BBQ. They started in their dorm and tested them on classmates. Encouraged by the positive feedback, they raised $60,000 from state grants and angel investors to build Smackin'. This year, their revenue is expected to top $20 million, up from $2 million in 2023. Their seeds are now available at megaretailers like Walmart, Dick’s, and 7-Eleven. Schaefer attributes the rapid growth in traditional retail to their more than 700,000 Gen Z social media followers. "We took our online success and brought it into stores," adds Waddick.

They have truly transformed a simple snack into a booming business.

Their story shows the power of innovation and perseverance in the food industry.

Vasu Goyal: Dose Daily - Bringing Health to the Forefront

Vasu Goyal, 29 years old, founded Dose Daily for his grandfather who struggled with cholesterol and liver issues. An immigrant from India now based in Miami, he went to law school before pursuing entrepreneurship. He was inspired to start Dose when he realized he could get more efficacious ingredients to people with health needs through a simple daily shot. His glass-bottled shots filled with zinc, elderberry, and ginger are sold on Amazon, Sprouts, and other health-conscious retail locations, including 1 Hotels. Goyal emphasizes that Dose focuses on putting scientific knowledge to work and ensures the company spends money on clinical-level trials to support its products and marketing.

Dose Daily is a prime example of how entrepreneurship can address health concerns.

Goyal's dedication to science and health is evident in his business.

Gina Galvin: Twisting the Pretzel Industry

In 2019, Gina Galvin cofounded Stellar Snacks with her mother, an immigrant from France. As the branding visionary and chief creative officer, Galvin is behind the company's fun flavors and packaging featuring original art from emerging artists. Stellar Snacks is now one of the fastest-growing pretzel brands in America, with its products in retailers like Kroger, Albertsons, Whole Foods, and Sprouts. The Carson City, Nevada-based brand has also expanded to airlines, including Southwest and Alaska Airlines. Stellar has raised capital from various sources and is committed to investing $137 million over the next decade to develop a 434,000-square-foot pretzel bakery factory in Louisville, Kentucky, which opened in November.

Galvin's creative touch has given the pretzel industry a new lease on life.

The brand's growth is a testament to her business acumen.

Annalee Schlossberg: Bel-Fries - Thriving in the Post-Covid Landscape

In 2020, Annalee Schlossberg founded Bel-Fries as she saw the potential of a smart micro-restaurant concept in New York City's tough post-Covid landscape. The thicker-cut and twice-fried Belgian fries with 16 sauce choices continue to be popular. Since the first Lower East Side location, the 25-year-old entrepreneur has opened 6 more locations and a food truck. Bel-Fries has doubled its revenue every year since opening and is expected to reach $2.5 million in revenue in 2024.

Schlossberg's business model has withstood the challenges of the pandemic.

Her success shows the resilience of the food industry.

Jake Tannenbaum: Craftmix - Cocktails with a Purpose

In the spirits industry, Jake Tannenbaum founded Craftmix. Its cocktail and mocktail mixers are packaged in pocket-sized packets for health-conscious and sustainability-focused consumers. Tannenbaum moved to Los Angeles and bartended while trying to come up with a business idea. The concept of Craftmix came to him, and after launching in 2019 with maxed-out credit cards and batches made in his kitchen, it grew to $10,000 in sales per month on Amazon within six months. Since then, it has raised $2.4 million and is now sold across retailers like Walmart, Sprouts, Raleys, QVC, Amtrak trains, and JetBlue flights worldwide. This year, Craftmix is expected to generate $8 million in annual revenue.

Craftmix combines convenience and health consciousness in the spirits industry.

Tannenbaum's story is one of determination and innovation.

Meredith Hayden, Olivia Tiedemann, Carly Shapiro, and Madison Vitale: @Sistersnacking - Taking Food Media to New Heights

This year, there are four creators on the list for the first time. Meredith Hayden, 28, Olivia Tiedemann, 27, Carly Shapiro, 28, and Madison Vitale, 29, behind @Sistersnacking, have a total of 6.6 million Instagram followers and 4.5 million TikTok followers. Hayden's TikTok videos, with nearly 80 million likes, have skyrocketed her to popularity as she shows the behind-the-scenes of her life as a private chef in the Hamptons. She has expanded her food media enterprise, Wishbone Kitchen online, to include a 2025 cookbook, revenue-sharing partnerships with platforms like Etsy, and long-form video content, earning her the title of Gen Z's Ina Garten.

These creators are redefining food media with their engaging content.

Their influence on social media is undeniable.

To compile this 14th annual list, judges and Forbes reporters convened in-person to taste samples and discuss the candidates. Candidates were evaluated by a panel of judges including Under 30 list alumnae Molly Yeh, chef, cookbook author, restauranteur, and cooking show host, and Samah Dada, cookbook author and content creator. There's also Randall Lane, Forbes' chief content officer, and Lee Brian Schrager, founder of the South Beach Wine & Food Festival.To be considered for this year's list, all candidates had to be under the age of 30 as of December 31, 2024, and never before named to a 30 Under 30 North America, Europe, or Asia list.This year's Under 30 Food & Drink list was edited by Chloe Sorvino, Maria Gracia Santillana Linares, and Simone Melvin. To view the full Food & Drink list, click here, and for all other Under 30 categories, click here.