Bushra Griffith
Parmesan cheese rinds are often thrown away as they become too hard and tough to chew on. However, they are packed with flavour and can be used to enrich sauces, soups, stews, and more. If you don't have an immediate use for your leftover Parmesan rinds, you can store them in an airtight container in the freezer for months. Here are some ways to use leftover Parmesan rinds:
| Characteristics | Values |
|---|---|
| Throwing away | Parmesan rinds are often thrown away as they are considered inedible due to their hard texture. |
| Storing | Parmesan rinds can be stored in an airtight container in the freezer for up to 6 months. |
| Reusing | Rinds can be reused to add flavour to soups, sauces, risottos, broths, and stews. They can also be used to make parmesan-infused olive oil or grilled until soft and chewy to be eaten as a snack. |
| Recipes | Parmesan rinds can be softened in milk and used in meatballs, focaccia, and sandwiches. They can also be coated in breadcrumbs and fried until golden brown. |
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What You'll Learn
Store them in the freezer for future use
Parmesan rinds can be stored in the freezer for future use. Parmesan cheese is often grated and sprinkled over pasta, gnocchi, pizza, and risotto. However, instead of discarding the leftover rinds, they can be preserved for later use in various dishes.
To store Parmesan rinds in the freezer, place them in an airtight container or a zip-top bag. They can be kept frozen for several months, up to six months, without losing their flavor or quality. This method ensures that the rinds remain edible and usable for cooking.
Freezing Parmesan rinds allows you to accumulate a supply for future cooking. When you have collected a sufficient amount, you can utilize them in various dishes to enhance their flavor. The rinds are packed with flavor and can be added to soups, stews, sauces, risottos, and more.
The frozen Parmesan rinds can be used directly from the freezer. Simply add them to your dishes while cooking, allowing them to simmer and infuse their flavor. The rinds may become slightly dried out in the freezer, but they will instantly rehydrate when added to hot liquids or dishes.
By storing Parmesan rinds in the freezer, you not only reduce waste but also ensure that you always have a flavorful ingredient on hand to elevate your culinary creations. Whether you're making a hearty soup, a rich risotto, or a savory sauce, those frozen Parmesan rinds will come to your rescue, adding a burst of rich, cheesy flavor to your meals.
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Use them to flavour soups
Parmesan rinds are packed with flavour and can be used to enrich soups. The next time you make a soup, toss in a Parmesan rind along with the stock and let it simmer to impart its salty, savoury essence. You can also cut the rind into cubes before adding them to the soup.
The rind should be cooked for at least 30 minutes and up to several hours to get the most flavour out of it. Be sure to stir the soup occasionally to ensure the flavour is evenly incorporated and that the rind isn't sticking to the pot.
Some soups that go well with Parmesan rinds include brothy, vegetal soups, chicken noodle soup, minestrone, chunky vegetable soup, and onion soup. You can also add Parmesan rinds to broths and stocks for a subtle burst of rich cheesiness.
Once your soup is done cooking, remember to fish out the rind before serving.
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Infuse olive oil
Parmesan rinds are packed with flavour and can be used to enrich sauces, soups, stews, and more. One way to use leftover Parmesan rinds is to infuse olive oil. Here are some ways to do this:
Infusing Olive Oil with Parmesan Rinds:
- Rinse the rind and dry it off with a paper towel.
- Place the rind in a glass jar.
- Add a couple of cloves of garlic and other herbs and aromatics such as thyme, rosemary, and garlic for an extra kick (optional).
- Fill the jar with good-quality olive oil, ensuring the rind is covered.
- Seal the jar and let it sit for a few days to a few months, allowing the oil to infuse with the flavour of the cheese.
- Strain the oil into a sterilized bottle or jar and remove the rind.
- Use the infused oil as a dipping oil for crusty bread, as a base for vinaigrettes or sauces, or to finish dishes such as grilled vegetables, meats, rice, or pasta.
Alternative Method:
- Combine olive oil and grated Parmesan cheese in a small pan over low heat.
- Stir continuously for 10-15 minutes, or until the cheese starts to melt and clump together.
- Remove from the heat and allow the mixture to cool.
- Strain the oil into a sterilized bottle or jar, adding shaved Parmesan cheese if desired.
- Seal the bottle or jar and store in a cool, dark place for up to 6 months.
By infusing olive oil with Parmesan rinds, you can add a tangy and salty flavour to a variety of dishes while reducing waste in your kitchen.
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Add to risotto
Parmesan rinds can be used to add flavour to risottos. The rinds can be added at the beginning of the preparation, or once the risotto is halfway done cooking. The rind should be removed before serving.
To make a parmesan rind stock, you can follow these steps:
- Sauté onion and fennel in olive oil over medium heat for about 1 minute.
- Reduce the heat to medium-low, add garlic, and cook for another 7-9 minutes until the onions are translucent.
- Add a cup of wine, increase the heat to medium, and reduce by about 2/3 until it's thick and syrupy. This will take 10-20 minutes.
- Add the remaining ingredients and stir until well integrated.
- Seal your pressure cooker, raise the heat, and cook for 1 hour. Alternatively, simmer in a traditional pot for 4 hours.
- Strain the mixture before storing.
The parmesan broth can be refrigerated for up to 1 week or stored in the freezer for up to 6 months. If you don't have enough rinds, you can store them in an airtight container in the freezer until you have enough.
When using a relatively young Parmigiano Reggiano or Grana Padano, the rind will be easy to cut with a knife or fork by the time the risotto is cooked. When using a particularly aged Parmigiano Reggiano, the rind will still be quite hard and should be discarded after cooking.
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Grill, griddle or barbecue
Parmesan rinds are packed with flavour and can be used to elevate a variety of dishes. While they are technically edible, they can be too hard and tough to chew, so it is best to cook them to extract their rich flavour. Here are some ways to grill, griddle, or barbecue with Parmesan rinds:
Grilling, Griddling, or Barbecuing
If your Parmesan rind does not have a waxy coating, you can grill, griddle, or barbecue it. Place the rind, with the hardest side facing down, on a grill, griddle, or barbecue. Cook until it becomes soft, tender, and gooey. You can then place it on a piece of crusty bread and eat it. This method is a simple way to enjoy the flavour of the rind without having to worry about chewing it.
Other Cooking Methods
In addition to grilling, griddling, or barbecuing, Parmesan rinds can be used in a variety of other cooking methods. Here are some ideas:
- Soups, Stews, and Broths: Add Parmesan rinds to soups, stews, or broths to impart a subtle burst of rich cheesiness. Allow the rind to cook for at least 30 minutes, and up to several hours, to fully infuse the dish with flavour. Remember to stir occasionally to ensure even incorporation and prevent sticking.
- Sauces: Add Parmesan rinds to tomato-based sauces, pasta sauces, or cheese sauces to enhance their flavour. Remove the rind before serving.
- Risotto: Throw a Parmesan rind into your risotto when it's about halfway done cooking. Continue to simmer, stir, and add broth to develop a richer flavour.
- Infused Oil: Place Parmesan rinds in a jar and cover them with olive oil. You can also add garlic cloves, but be sure to keep the oil refrigerated if you do so. This will create a delicious Parmesan-infused oil that can be used for cooking or as a dipping oil.
- Frying: Cut the Parmesan rind into cubes or strips and fry them in extra virgin olive oil until they expand. For an extra crispy treat, coat them in breadcrumbs before frying. Serve immediately to enjoy them at their freshest.
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Frequently asked questions
You can use Parmesan rinds to flavour soups, sauces, risottos, and broths. Simply throw the rind into the pot and let it simmer. You can also use them to make Parmesan-infused olive oil.
Parmesan rinds are packed with flavour and can enrich your dishes. They are also edible, although they can be too hard to chew, so it is recommended to remove them before serving.
You can store Parmesan rinds in an airtight container in the freezer for up to 6 months.
Yes, you can eat Parmesan cheese rinds. Some people grate the rind and use it like grated Parmesan. You can also grill or fry the rind until it becomes soft and chewy, then place it on a piece of crusty bread and eat it.
