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that use starch from the shredded potatoes as a binder. Harnessing the natural properties of the bits and bobs that would otherwise be immediately discarded—the extra brininess hidden in the shrimp shells, the binding power of raw potato starch—can often get you better flavor or texture in whatever you're making,Another trick, though, can help you cut waste not just in your raw materials but in the steps taken to prepare them.
Here on Serious Eats, you'll most often see some version of this technique called for in recipes that incorporate dried porcini mushrooms—it's used in our smoky
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