A good wedge or block of Parmesan can be pricey, but there’s no substituting it when it comes to flavour. When you’ve finished eating the good stuff away from the rind, resist the temptation to throw the rind out and give it new life as an flavour-boosting addition to stews and soups. Plus, after simmering, it’ll be soft enough to spread on bread as a side-dish.
This tip comes to us from Debbie, over at Words to Eat By, who was looking for a better way to make use of the hard, nearly inedible rind cheese that makes up the outside of a good block of Parmesan (or in this case specifically, a wedge of Parmigiano-Reggiano) after she’d finished with the softer parts. Debbie suggests saving it and tossing it into a slow cooker or pot of stew or soup to let it impart its creamy, rich flavour to your dish. Then, if there’s any left after its bath, it should be soft enough to spread and makes for a good side with a few slices of bread. That way you use every last bit of what can be an expensive — but delicious — piece of cheese.
Have you tried this before? Do you have your own uses for the rind from a piece of otherwise delicious cheese? Share your tips in the comments below.
Quick Tip Tuesday: Parmesan Rind [Words to Eat By]