Parmesan rind: should I use it, or trash it?

Parmesan rind:  should I use it, or trash it? - Clear Glass Bottle With White Cap

I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?



Best Answer

Yes, you can save it and add it to soups such as Minestrone for additional flavor. Once the soup is done, remove and discard the rind. For extended storage, keep it in a bag in the freezer until you have need for it.




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Do you shred the rind of Parmesan cheese?

The dark outer layer is dry and hard, so avoid using it. A little bit, especially from the boundary between the cheese and the rind, is fine, but once the cheese becomes tough and hard to grate, toss it and start a new wedge.

Can you reuse a Parmesan rind?

The most classic way to reuse parmesan rinds is to cut them into cubes and add them to soups, broths, and soups. With the heat, the cheese will start to soften and release its flavor, making the taste even more intense than if simply grated.

What can I do with left over cheese rinds?

Instead of tossing cheese rinds into the trash, use them to flavor soups and stocks. As your soup or stock is simmering, the rind from cheeses like Parmesan or pecorino will soften and flavor the liquid. Think about it this way: If cheese tastes good sprinkled on top, it'll taste good infused into the broth.

What does Parmesan rind do in sauce?

You Can Flavor Sauces & Soups Adding a Parmesan rind to any sauce or soup will instantly kick up the flavor. The rind won't melt (though it will get soft); it will just sit in your sauce or soup and infuse it with extra umami and savor.




More answers regarding parmesan rind: should I use it, or trash it?

Answer 2

Save it! In addition to minestrone and other soups, it also works well to flavor sauces -my favorite use is in the mushroom mixture for chicken marsala.

Answer 3

Parmesan rind is really good in the Minestrone Soup. Also, try it the next time you are slow cooking your fresh tomato sauce. The rind adds just that certain something to the sauce that grating the cheese does not do.

Answer 4

I tipically eat it as is after have scrubbed\cleaned the paraffin with a knife.
For something original: put it in a microwave for 1 minute; it will inflate becoming crunchy.

Answer 5

No one's said risotto? Fine then, I'll say it.

Risotto :)

Answer 6

In a restaurant my brother worked in they would cook the rind up in the pasta water for staff food. Then they would server the pasta with the chopped up rind in it. Apparently the pieces of rind were fought over.

Answer 7

If you have a blow-torch and a large enough piece of rind, you can heat the inside and use it as a serving dish for soups, pasta and other things.

Answer 8

Like everyone else is saying, toss it into anything that you a) simmer in water and b) want to taste good. For me, having a rind left over is always an excuse to make tomato sauce.

Answer 9

In Italy the rind is usually covered in transparent wax. Grate it even outside before using it!

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