What actual effect does a Parmesean rind added to soup have?
The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup.
How much flavor does a rind really add? Does it flavor the soup to a degree that it will replace freshly grated Parmesan?
Does it thicken or cloud the soup?
Best Answer
What parmesan rind adds isn't so much cheesiness (an extremely difficult to pin down set of flavors, considering how many cheeses there are), but rather "umami". Umami is thought of as the "fifth flavor", after sweet, sour, salty and bitter. It's normally described as savory/musty. Common foods with umami flavors (other than parmesan rind) include mushrooms, beef, anchovy, seaweed, soy and fish sauces, and (somewhat less so) tomato pastes.
In the right recipe (beef stews, coq au vin), a blast of umami can be amazing. Parmesan rind is subtler than that, but still a good tool to have at your disposal.
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Quick Answer about "What actual effect does a Parmesean rind added to soup have?"
Bookmark this question. Show activity on this post. The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup.What does adding Parmesan rind do for soup?
Though the Parmesan rind won't melt entirely, it will get super soft and break down. This not only infuses your broth with a powerful kick of umami, according to Marc, it'll also thicken the broth considerably, giving your soup a rich robust flavor that's impossible to resist.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.Can you add cheese rind to soup?
This was until we discovered this trick used by chefs and Italian grandmothers for centuries! When your soup or sauce is ready to simmer, throw in an old cheese rind. The rind will soften and the flavors of the cheese will infuse throughout the dish.Can you blend Parmesan rind in soup?
Simmering Parmesan rinds in water creates an easy, flavorful stock from scraps that would otherwise get thrown out. Blending the softened rinds after simmering produces a rich and creamy stock with intense flavor, perfect for using in soups, braises, and sauces.How to Use Parmesan Rinds.
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Answer 2
Using the rind is all about using every last bit of flavour from your food items, and since it costs so much you want to maximize usage. Ground rind tastes almost bitter at times but if simmered in a soup it adds flavour depth like a previous poster stated about the umami taste.
Think of it like cilantro/corriander. You have leaves which you use at the last second for a freshness kick, the stalks which are used in longer cooking methods, the root and seeds for spice mixes and other areas of dishes.
Fresh grated cheese for finishing and rind for deeper flavouring.
Answer 3
The rind of Parmesan is just like the core of the block, except dried out due to exposure to air. It should have more flavor in it than an equivalent mass/weight of Parmesan, since the flavor will be concentrated.
I've only used it in soups a few times. From what I recall, it does add some melty strands of Parmesan into the soup that can make it more cloudy. I personally don't recall much, if any, thickening.
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