One of my books recommends adding these to stock when making however I am a tad nervous the flavor may be too strong. It does seem a shame though to throw these lovely (hard!) tasty things away.
Any one use them in any stock, sauces etc? Or anything else? I thought they may go okay in risotto rice when cooking.
davidt4,
May 26, 2:43am
I've made Parmesan oil with rinds; it was nice in a Caesar salad dressing. Otherwise I would add a rind to a vege soup such as Minestrone.
awoftam,
May 26, 2:53am
Love the idea with the oil. will do this, thanks so much.
I probably should have put the rind into the cauli soup I just made as it has a cup of parmesan in it, added at the end - didn't think about it. Doh.
terraalba,
May 26, 3:42am
I've use it in soup a few times and it goes well never too strong. I like the oil idea too.
deanna14,
May 26, 7:16pm
I just chopped it finely and put it on top of the cottage pie with the tasty and Parmesan grated cheese.
illusion_,
May 26, 9:33pm
not in stock. that just doesnt make sense
wonderful in many different soups though. adds a "thats yummy, I wonder what's in it" flavour
awoftam,
May 26, 9:43pm
Thanks all - have some 'brewing' in oil now, and will use in soups in future.
sydney3,
Jul 5, 4:06am
Hi, if your parmesan is true italian cheese the "rind" is actually cheese. It does not have any artificial exterior added - its just dried cheese - so use as you would the rest of it.
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