Adding a Parmesan rind to any sauce or soup will instantly kick up the flavor. The rind won't melt (though it will get soft); it will just sit in your sauce or soup and infuse it with extra umami and savor.
How do you use Parmesan rind in soup?
Simply toss the rind into the pot and allow it to simmer alongside the ingredients. When the soup is done, the Parmesan rind may have simply dissolved into the broth—lucky you! It'll slightly thicken the broth, imparting richness as well as flavor.
Can you use Parmesan rind in stock?
However quickly you consume your parmesan, save the rinds. They keep indefinitely and make an ultimate stock, soup, stew or risotto enhancer; they can also be turned into an umami-rich broth that's so delicious, it can be served as a dish in its own right.May 4, 2019
What happens when you put Parmesan rind in soup?
Instead of tossing cheese rinds into the trash, use them to flavor soups and stocks. As your soup or stock is simmering, the rind from cheeses like Parmesan or pecorino will soften and flavor the liquid. Think about it this way: If cheese tastes good sprinkled on top, it'll taste good infused into the broth.
How do you use Parmesan crust?
- Make a broth. This is probably the best thing you can do with rind.
- Add it to your next pot of tomato sauce.
- Toss it in the pot while making soups or stews.
- Broil it.
- Use it in a steamer basket when steaming veggies.
- Make Parmesan-infused oil with it.
- Turn it into stuffing.
Can you put a Parmesan rind in soup?
While it is edible, it can become too hard and tough to chew (think of it as the crust on a loaf bread). Still, Parmigiano Reggiano rinds are packed full of flavor and can be used to enrich sauces, soups, stews and more.