Kamil Perry
Adding cheese rind to tomato sauce is a great way to add extra flavour to your dish. While it won't melt, the rind will get soft and infuse your sauce with umami. You can add the rind at the start of the cooking process and let it simmer in the sauce, but remember to remove it before serving. Some people also recommend making a broth with the rinds and then adding this to your sauce.
| Characteristics | Values |
|---|---|
| Type of cheese | Parmesan |
| Type of sauce | Tomato-based |
| Purpose | To add depth of flavor, extra umami, savor, and salty flavor |
| When to add | During the simmering time of the sauce |
| How to add | Directly or by making parmesan rind tea |
| How long to leave in | 45 minutes to 2 hours, or until soft and gooey |
| How to remove | Using tongs or a slotted spoon, or by tying it in cheesecloth |
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What You'll Learn
Parmesan rinds add flavour to tomato sauce
Parmesan rinds are packed with flavour and can be used to add depth to soups, sauces, risottos, and more. They are a unique ingredient that instantly adds flavour to tomato sauce. The rind won't melt, but it will get soft and infuse the sauce with extra umami savour.
When making a tomato sauce, add the Parmesan rind with the chopped tomatoes and let it simmer with the sauce. Remove the rind with tongs before serving. The rind can be added during the simmering time of the sauce and carefully removed with a utensil before serving.
There are a few ways to remove the rind from the sauce. One way is to use a slotted or holed spoon to rest the rind on, as the actual rind won't turn to mush. Another way is to use the "tie it in cheesecloth" trick, where the remnants stay in the bag, and the bag is removed from the sauce when ready to serve.
If you want to add Parmesan flavour to your sauce without the rind, you can make Parmesan rind tea. This involves extracting liquid from the cheese solids by boiling the Parmesan cheese rind in water and then pouring the tea through a sieve. The resulting liquid can be added directly to sauces.
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Rinds don't melt, but they get soft and infuse sauce with umami
While cheese rinds don't melt, they do get soft and infuse your sauce with umami. They are packed with flavour and can easily impart a new element to your dish. The best way to use them is to add them to your sauce or soup, where they will slowly soften and infuse your dish with a deep, savoury flavour.
Parmesan rinds are the most commonly used in cooking. When you buy a block of Parmesan, it is recommended to save and freeze the rind for future use in recipes. You can add the rind to your sauce at the beginning of the cooking process and let it simmer with the sauce until it is ready to serve. The rind will infuse your sauce with flavour and can be removed with a spoon or tongs before serving.
The length of time you leave the rind in the sauce depends on your preference. Some people leave it in for the entire cooking process, while others remove it after 45 minutes to 2 hours. Leaving it in for longer may result in diminishing returns, and there is a risk of the rind breaking down and adding unwanted elements to your sauce.
You can also use Parmesan rinds to make broth or infused olive oil, or you can grill them on a barbecue if they don't have a wax coating. They can be stored in the fridge for months or in the freezer for years, so it is easy to always have some on hand to add flavour to your dishes.
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Remove the rind before serving
When making tomato sauce, adding a Parmesan cheese rind is a great way to add flavour to the dish. The rind won't melt but will get soft, infusing the sauce with an extra savoury taste. However, the rind should be removed before serving.
Some people enjoy the texture of cooked Parmesan rind, but it can be difficult to eat. If you don't like the idea of biting into a chewy piece of rind, it's best to remove it from the sauce before serving. There are a few ways to do this. One method is to tie the rind in cheesecloth and remove the bag from the sauce when it's ready to serve. This ensures that no small pieces of rind are left in the sauce. Another option is to use a slotted spoon to fish out the rind. If the rind has broken into smaller pieces, this may be more challenging. In this case, you may need to use a spoon or tongs to carefully pick out the pieces.
It's worth noting that not all cheese rinds are edible. Wax-coated rinds, such as those found on Gouda and some Cheddars, should be removed before consumption. However, even if a rind is not meant to be eaten on its own, it can still be used to add flavour to a dish. For example, you can save your Parmesan rinds and make a batch of Parmesan liquid to add to sauces.
While some people enjoy the texture and flavour of cheese rinds, it's essential to be mindful of your guests' preferences and expectations. Removing the rind before serving ensures that everyone can enjoy the dish without worrying about encountering a chewy piece of cheese in their sauce. It also allows those who may have difficulty chewing or digesting the rind to appreciate the flavour it adds to the sauce without having to consume it directly.
In conclusion, when using a cheese rind to flavour your tomato sauce, it is best to remove it before serving. This ensures that your guests have a pleasant dining experience and avoids any potential issues with chewing or digestion. By removing the rind, you can still enjoy the enhanced flavour it brings to the sauce without the inconvenience of having to fish out chewy pieces from your dish.
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Save rinds in a jar in the freezer for future use
If you're not planning on using your cheese rinds right away, it's a good idea to save them in a jar in the freezer for future use. Cheese rinds are the only type of cheese that can be stored in the freezer; freezing other types of cheese will affect their flavour and texture.
Freezing cheese rinds ensures you always have them available to add flavour to your dishes. They can last indefinitely in the freezer, although some sources suggest using them within 18 months. When you're ready to use them, simply remove them from the freezer and add them to your sauces, soups, stews, or stocks.
Parmesan rinds are particularly popular for adding extra umami flavour to tomato-based sauces. They won't melt but will soften and infuse your sauce with savoury notes. Remember to remove the rind before serving, as it won't disintegrate and can be unpleasant to bite into.
You can also use cheese rinds to make infused olive oil. Place the rinds in a jar, cover them with extra virgin olive oil, and let the mixture sit for a few days. The oil will take on a rich, cheesy flavour that's perfect for salads, pasta, or as a finishing oil.
So, the next time you're tempted to throw away those cheese rinds, remember to save them in a jar in your freezer instead! They'll come in handy whenever you need to add a little extra something to your cooking.
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Make parmesan rind tea and add it to your sauce
Parmesan rinds can be used to add flavour to your tomato sauce. However, the rind does not disintegrate and needs to be removed before serving. To avoid the hassle of removing the rind, you can make parmesan rind tea and add it to your sauce.
To make parmesan rind tea, save up your parmesan rinds in an airtight container in the fridge. Once you have enough rinds, you can make a batch of parmesan liquid. Boil the parmesan rinds in water to extract the liquid from the cheese solids. This liquid is then added to your sauce.
You can also grate a lot of parmesan and boil it in water to make liquid parmesan. This will give you a mixture of water and parmesan-flavoured oil. Gently boil off most of the water and add the remainder to your sauce.
Adding parmesan rind tea to your tomato sauce is a great way to add flavour without having to worry about removing the rind before serving. It is a simple and effective way to enhance the taste of your sauce.
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Frequently asked questions
Yes, adding cheese rind to your tomato sauce is a great way to add depth of flavour. The rind infuses the sauce with extra umami and savour.
Add the cheese rind during the simmering time of the sauce.
Leave the cheese rind in the sauce until it is ready to be served. Keep an eye on it and remove it when it starts to get soft, but not too soft to fish out.
The rind can be removed with a slotted or holed spoon, or with tongs. If you want to be extra careful, you can use the "tie it in cheesecloth" trick, where you place the rind in a bag and then remove the bag when you're ready to serve.
Parmesan rind is commonly used in tomato sauce, although some people also use Grana Padano. You can buy Parmigiano rinds at some shops or save them when you buy a block of Parmesan cheese.
