Randy Chandler
Parmesan cheese rinds are often discarded, but they can be used to add flavour to dishes. They can be added to soups, sauces, risottos, and stocks to impart a subtle cheesiness. They can also be used to infuse olive oil, which can then be used in salads or as a finishing oil for pasta. If you don't have an immediate use for your leftover rinds, you can store them in an airtight container in the freezer for months.
| Characteristics | Values |
|---|---|
| Storage | Store in an air-tight container in the freezer for up to 6 months |
| Use cases | Soups, sauces, risottos, stocks, broths, stews, pasta, pizza, mashed potatoes, infused olive oil |
| Preparation | Cut into small pieces, grate, simmer for 10-30 minutes, remove before serving |
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What You'll Learn
Use in soups
Parmesan rinds are packed with flavour and can be used to enrich soups. The rind is the outer edge of the cheese that hardens over time, but it still contains its full flavour. Parmesan adds umami to a dish, lending a full feeling to the mouth.
To use Parmesan rinds in soups, simply drop a rind or two into a pot of simmering soup. You can also make Parmesan broth, a vegetarian alternative to chicken or vegetable broth. Use about one pound of rinds to eight cups of water, plus aromatics such as onion, garlic, and bay leaves. The gentle heat will slowly soften the rind, releasing all the nutty, salty, and sweet notes of the cheese. Let it simmer for at least 30 minutes or up to a few hours. The rind will become soft, but won't disintegrate, so be sure to remove it from the pot before serving. You can cut the softened rind into smaller pieces and stir them back into the soup.
You can also add Parmesan rinds to your stock and simmer for 10 minutes. This will add depth to your soup. When making soup, add the rind when you add the stock. This works particularly well for minestrone, chunky vegetable, or onion soup.
You can store Parmesan rinds in an airtight container in the fridge or freezer until you're ready to use them.
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Add to risotto
Parmesan rinds can be used to add a rich, salty, umami flavour to risotto. The rind is technically edible, but it can be too hard and tough to chew, so it is often removed before serving.
To use Parmesan rinds in risotto, start by preparing the risotto as you normally would. When making the stock, add the Parmesan rind and let it simmer for at least 10 minutes, or up to several hours to unleash as much flavour as possible. Stir occasionally to ensure the flavour is evenly incorporated and to prevent sticking.
After the stock is done infusing, remove the rind and continue making the risotto, adding the stock to the rice a little at a time.
Alternatively, you can add the rind directly to the risotto after it is halfway done cooking. This method will also add flavour to the dish, and the rind will become softer and easier to chew as it rehydrates.
You can also make a large batch of Parmesan rind stock and freeze it for future use. To do this, you will need about 1 pound of rinds and a large soup pot that can hold at least 8 cups of water. Simmer the rinds for 4-6 hours, or use a pressure cooker to reduce the time to 1 hour. The stock can be refrigerated for up to 1 week or frozen for up to 6 months.
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Infuse olive oil
Infusing olive oil with parmesan cheese rinds is a great way to add flavour to your dishes and reduce food waste. Here is a step-by-step guide on how to infuse olive oil with parmesan cheese rinds:
Preparation:
Firstly, ensure you have a parmesan cheese rind. If you do not have one, you can purchase a block of parmesan cheese with the rind still attached. Before use, give the rind a quick rinse and dry it off with a paper towel.
Infusing the Olive Oil:
Now, it's time to infuse the olive oil. There are a few different methods you can use, depending on your preference:
- The Simmering Method: This is the most common method. Simply heat up some olive oil in a pan, add the parmesan rind, and allow it to steep for a few hours. You can also add other ingredients such as rosemary, thyme, or garlic to enhance the flavour. Once it has cooled down, strain the oil to remove the rind and any other added ingredients.
- The Jar Method: Place the parmesan rind in a jar and cover it with olive oil. You can also add herbs, garlic cloves, or other aromatics for extra flavour. Secure the lid and let it sit for a few days to allow the flavours to infuse.
- The Stovetop Method: Combine olive oil and grated parmesan cheese in a small pan over low heat. Stir continuously until the cheese starts to melt and clump together. Remove from the heat and allow it to cool. Then, strain the mixture into a bottle or jar, adding some shaved parmesan cheese to infuse even more flavour.
Storing Your Infused Olive Oil:
Once you have infused your olive oil, it is essential to store it properly to maintain its freshness and flavour. Always use a clean, dry bottle or jar and ensure that the container is airtight. Store your infused olive oil in a cool, dry, and dark place, such as a pantry or cabinet. Properly stored, your infused olive oil can last for several weeks to months.
Using Your Infused Olive Oil:
Now that you have your very own infused olive oil, it's time to enjoy it! Here are some ideas on how to use it:
- Dipping: Use your infused olive oil for dipping crusty bread. You can also drizzle it over the bread and top it with grilled or softened parmesan rinds for an extra indulgent treat.
- Vinaigrette: Use your infused olive oil as the base for a delicious vinaigrette. Simply emulsify it with vinegar, mustard, and any other desired seasonings.
- Cooking: Incorporate your infused olive oil into your cooking. Use it to sauté vegetables, grill meats, or finish off a plate of pasta or rice. It will add a wonderful depth of flavour to your dishes.
Feel free to experiment with different combinations of herbs and aromatics to create unique flavours that suit your taste preferences. Enjoy the versatility and flavour that parmesan-infused olive oil brings to your kitchen!
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Enhance pasta sauce
Parmesan cheese rinds can be used to enhance the flavour of pasta sauces. They add a salty, rich, umami flavour to the sauce without having to add grated cheese.
To use parmesan rinds in pasta sauce, add the rind to the sauce as it simmers. Allow the rind to cook for at least 30 minutes and up to several hours to unlock as much flavour as possible. Stir the sauce occasionally to prevent the rind from sticking to the bottom of the pot and to ensure the flavour is evenly incorporated. Once the sauce is done cooking, fish out the rind.
You can also create a parmesan broth by boiling the rind in water and then adding the broth to pasta sauces. This method ensures that the rind breaks down completely and imparts maximum flavour.
Additionally, parmesan-infused olive oil can be drizzled over pasta as a finishing oil. To make the infused oil, add parmesan rinds to an airtight jar and pour extra virgin olive oil on top. Allow the oil to infuse for a few days before storing it in a cool, dark place.
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Layer flavour in braising liquid
Parmesan rinds are packed with flavour and can be used to enrich braising liquids, soups, stews, and more. The next time you're braising a cut of meat, consider throwing a Parmesan rind into the braising liquid for added flavour.
To begin, clean your parmesan rinds well and trim off any mouldy-looking bits. Then, wrap the rinds in cheesecloth before adding them to the braising liquid. This will save you a lot of cleanup effort as the rinds can stick to the pot even if you stir occasionally.
Let the braising liquid simmer for at least 30 minutes and up to several hours to unleash as much flavour as possible. Don't worry about overdoing it—the flavour of the rind will never overpower whatever you're cooking. Just remember to stir occasionally to prevent the cheese from sticking to the bottom of the pot and to ensure that the flavour is evenly incorporated throughout the dish.
Once your dish is done cooking, fish out the rind. While you could eat the rind, the main purpose of adding it is for its flavour.
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