Frederic Melton
Parmesan rinds are a flavourful addition to soups, sauces, risottos, and more. Packed with umami flavour, they can be added to dishes to enrich them with a subtle burst of cheesiness. Although the rind is edible, it can be too tough to chew, so it is often removed before serving. However, it is a versatile ingredient that can be used in various dishes, making it a valuable kitchen staple.
| Characteristics | Values |
|---|---|
| Throwing away | Parmesan rind should not be thrown away as it is packed with flavor and can be used to enrich sauces, soups, stews, stocks, and more. |
| Freezing | Parmesan rinds can be stored in a zip-top bag and frozen for up to 6 months to 18 months. |
| Use cases | Parmesan rinds can be added to soups, sauces, risottos, stocks, broths, olive oil, tea, and pasta dishes. |
| Flavor | Parmesan rinds add a subtle burst of rich, salty, cheesy flavor to dishes. The flavor will never overpower the dish. |
| Edibility | While Parmesan rinds are edible, they can become too hard and tough to chew. |
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What You'll Learn
Parmesan rinds add flavour to soups
Parmesan rinds are packed with flavour and can be used to add a rich, salty, umami depth to soups. They are a favourite "secret ingredient" of many pro chefs, including Eric Lees, the executive chef of the Michelin-starred Spiaggia restaurant in Chicago.
The rind of Parmesan is formed during the cheesemaking process as a result of air-drying in temperature-controlled areas. It is edible but can become too tough to chew, so cooking it in soups is a great way to unlock its flavour.
When making a soup, add the rind when you add the stock. It works particularly well in minestrone, chunky vegetable, or onion soup. You can also add it to broths and stocks for a subtle burst of rich cheesiness. Leave the rind to cook for at least 30 minutes and up to several hours to get as much flavour as possible. Remember to stir the soup occasionally to ensure the flavour is evenly distributed and the rind isn't sticking to the bottom of the pot.
Once the rind has finished imparting its flavour, it can be fished out and discarded. However, if you enjoy the texture of cooked rind, you can leave it in the soup to be discovered as a tasty treat.
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Parmesan rinds are used in sauces
Parmesan rinds are packed with flavour and can be used to enrich sauces. They are a favourite "secret ingredient" of many professional chefs, including Eric Lees, the executive chef of the Michelin-starred Spiaggia restaurant in Chicago.
Lees recommends using rinds from aged cheeses, as "the longer a cheese is aged, the more flavour you'll get out of the rind". Parmesan is aged for 12 months, so its rinds offer significant flavour benefits. When added to sauces, the rinds impart a wonderful depth of flavour and a salty, umami taste.
To use Parmesan rinds in sauces, simply add them during the cooking process and allow them to simmer for at least 30 minutes, or up to several hours, to fully unleash their flavour. It is important to remove the rinds before serving, as they do not disintegrate and can be challenging to pick out if they break into smaller pieces.
One technique to extract maximum flavour is to boil the rinds separately in water, reduce the mixture, and then add the resulting liquid to your sauce. This method ensures that you capture all the flavour from the rinds and avoids the challenge of fishing out the rinds from your sauce.
In addition to sauces, Parmesan rinds can be used in a variety of applications, including soups, stews, stocks, and infused olive oils, adding a delicious cheesy kick to your dishes.
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Parmesan rinds are edible but can be too tough to chew
Parmesan rinds are edible, but they can be too tough to chew. The rind is a protective layer that forms on the outside of the cheese wheel as it ages. While it is edible, it can become too hard and tough to chew, similar to the crust on a loaf of bread. However, Parmesan rinds are packed with flavour and can be used to enrich sauces, soups, stews, stocks, and more. They can also be added to risotto to make it richer and more luxurious.
When using Parmesan rinds in cooking, it is important to note that they should be removed before serving. While the rind is edible, it does not disintegrate and can be challenging to fish out of the dish. It is recommended to let the rind cook for at least 30 minutes and up to several hours to unleash as much flavour as possible. After the rinds have softened and released their flavour, they can be discarded.
One way to use Parmesan rinds is to add them to sauces. They can be boiled in water and then reduced to create a liquid Parmesan that can be added to sauces or used as a finishing oil for pasta. Alternatively, the rinds can be added directly to the sauce and removed before serving. Parmesan rinds are especially good in tomato or cream-based sauces and can also be used to make a light Parmesan broth for tortellini or ravioli.
Another use for Parmesan rinds is to infuse olive oil. The rinds can be added to an airtight jar or bottle with extra virgin olive oil and stored in a cool, dark place. The infused oil can then be used on salads or as a finishing oil for pasta. Parmesan rinds can also be added to soups, stews, and stocks to enhance their flavour. They can be simmered for at least 30 minutes to release their flavour and then removed before serving.
Overall, while Parmesan rinds may be too tough to chew, they are edible and can be used in a variety of dishes to add a deep and elegant flavour. They are a favourite secret ingredient of many professional chefs and can be used to elevate sauces, soups, stews, stocks, and more.
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Parmesan rinds can be stored in the freezer
When you have finished grating your Parmesan wedge, pop the rind into a zip-top bag and store it in the freezer. It will keep for up to 6 months and can be added straight to your cooking from frozen. The rind will rehydrate as it cooks, infusing your dish with its salty, rich flavour.
You can also store Parmesan rinds in an airtight container in the fridge. This way, you can save up four or five rinds and make a Parmigiano Reggiano broth when you have around 10 ounces. This broth is perfect for serving with pasta or using in risotto.
So, don't throw away that Parmesan rind! It may be tough, but it's a flavour jackpot. Instead, store it in the freezer and use it to add a subtle burst of cheesiness to your next meal. Your future self will thank you.
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Parmesan rinds can be used to make infused olive oil
Parmesan rinds are packed with flavour and can be used in a variety of ways to add a rich, salty, umami taste to dishes. One way to make the most of Parmesan rinds is to infuse them in olive oil. This can be done by adding the rinds to an airtight jar or bottle and pouring in extra virgin olive oil. After a few days of infusing, the oil can be stored in a cool, dark place and used as a finishing oil for dishes such as pasta or salad.
The process of infusing olive oil with Parmesan rinds is a great way to extract the concentrated flavour of the cheese and elevate the taste of your dishes. The rinds are the outer shell of the cheese that develops during the ageing process, and they can be slow-cooked, grilled, or braised to impart a deep and elegant flavour to sauces, stocks, and soups.
When using Parmesan rinds to infuse olive oil, it is important to start with good quality extra virgin olive oil. The rinds should be fully submerged in the oil to ensure even infusion. The longer the rinds infuse in the oil, the more flavour will be extracted. A few days is a good starting point, but you can experiment with longer infusion times for a more intense flavour.
Once the oil has been infused, it is ready to be used. The infused oil can be drizzled over dishes to add a rich, salty, cheesy flavour. It is perfect for finishing pasta dishes, adding depth to salads, or even as a dipping oil for bread. The oil will have a subtle cheese flavour that enhances the taste of your dishes without being overpowering.
In addition to infusing olive oil, Parmesan rinds can be used in a variety of other ways. They can be added to soups, sauces, stews, stocks, and risottos to impart their unique flavour. The rinds can be simmered, slow-cooked, or grilled to release their flavour, and then removed before serving. Parmesan rinds are a versatile ingredient that can add a depth of flavour to a wide range of savoury dishes.
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Frequently asked questions
Parmesan rinds are packed with flavour and can be used to enrich sauces, soups, stews, broths, stocks, and risottos. They can be added to tomato or cream-based sauces, or infused with olive oil.
Parmesan rinds can be stored in a zip-top bag in the freezer for up to 6 months to 18 months.
Yes, the rind should be removed from the dish after cooking. While it is edible, it can become too hard and tough to chew. The rind is added to dishes primarily for its flavour.
