Why Waste Dairy? Massimo Bottura and Takahiko Kondo

In Europe alone we waste 29 million tons of diary products every year.

In this episode of Why Waste? Massimo Bottura and his sous chef at Osteria Francescana, Takahiko Kondo, will teach you how to store milk, how to wrap cheese to make it last longer and a wonderful trick for turning Parmigiano Reggiano rinds into fluffy crackers using Taka’s 1-minute microwave trick.

There’s also a recipe for super-crispy fried chicken which Massimo says is one of his favorite fried chicken recipes in the world. After watching this you’ll think differently about your food waste.

See more Food Waste Statistics and tips with this infographic: https://www.finedininglovers.com/arti...

View the step-by-step recipe for Parmesan Rind Crackers: https://www.finedininglovers.com/reci...

See the step-by-step recipe for Super-Crispy Fried Chicken: https://www.finedininglovers.com/reci...




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