What cooking "habits" do you use that others don't?

I have 2 unusual cooking habits I've never seen any discussion of:

1) We save the "flour dregs" on the board from making bread and freeze it. This is used in turn as a thickener for soups/stews. Because the bread may have egg, milk, yogurt, etc. in it, the dregs are always frozen and also only used to thicken something like a soup or stew which will be boiled.

2) I rarely put oil in a pan, fry onions, then fry meat, then remove excess fat. If I think it will work, I'll cook the meat first then add the onions. Or, if the onions have to be cooked first, I'll cook them in water, then maybe drain off any excess water and add the meat. Or... whatever will seem to require 1) less fat 2) NOT removing excess fat (or water).

I've never seen anyone discuss these. I've never run into anyone else who does these!

Do you have a cooking technique you use to waste less that others just don't seem to? TIA!

I used to have a perpetual iron skillet with oil in it from frying.

I quit doing that when the oil started foaming up when frying.

I feel they put something in oil now days so that it does not last.

there was a famous restaurant that also did that and bragged about their 100 year old oil.

I keep a meat broth or stew on the stove for a week or so. Just brng it to a boil with the lid on every morning and evening.

This isn't a terribly unique one, but whereas some people make vegetable broth separately with slightly more wrinkled vegetables, strain out the vegetables, and then put new, less wrinkled vegetables in, I never make a separate broth. I boil the vegetables together, sometimes adding a little miso at the end. Sometimes the result is surprising. Yesterday I made a soup with purple cabbage: the broth was sweet, and electric blue.

When I am only boiling them together until soft, I call that a quick soup (as with the cabbage soup), and it is good for a lighter meal. Sometimes I make a more involved soup, sauteing the alliums beforehand, etc. or long soup.