Parmesan Rind Substitutes | Cook's Illustrated (2024)

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Parmesan Rind Substitutes | Cook's Illustrated? ›

We experimented with adding a few different rinds to minestrone to find out. While an Asiago rind made the soup taste unappealingly gamey, tasters agreed that rinds from both Pecorino Romano and Gruyère added a savory flavor comparable to that of the Parmesan rind.

Risotto: Add a rind halfway through cooking the rice and let it melt into the rice as you ladle in the liquid. It'll make your risotto even more luxurious. Soups & Stews: Minestrone, pasta e fa*giole, Italian wedding soup, chicken cacciatore…all of them will benefit from the little oomph a parmesan rind adds.

The rind is a protective layer that develops on the outside of the cheese wheel as it ages. 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.

Sauces: The flavor of Italian pasta sauces, such as a classic red sauce or a bolognese, can benefit from Parmesan rinds. Add the rinds to the tomato sauce as it simmers to impart a cheesy flavor without having to add grated cheese. You can use the sauce for lasagna or other pastas, like spaghetti or rigatoni.

If you don't have any leftover rinds handy, you can often find them sold at the deli or cheese counter of your local grocery store or cheese shop. Anywhere they are cutting smaller pieces of Parmesan from a large wheel, rinds may be for sale. That said, you can build your own back stock by saving yours at home.

While an Asiago rind made the soup taste unappealingly gamey, tasters agreed that rinds from both Pecorino Romano and Gruyère added a savory flavor comparable to that of the Parmesan rind. If you don't have a rind, any one of these cheeses is also an acceptable substitute.

The most classic way to reuse parmesan rinds is to cut them into cubes and add them to soups, broths, and soups. With the heat, the cheese will start to soften and release its flavor, making the taste even more intense than if simply grated.

Some people use a micro planer and grate the rind itself and use it like grated parmesan, but I save the rinds for other dishes. If you've been throwing away your rinds, you've been missing out on putting them to a delicious second use. Here are 10 ways to use the rinds: Throw them into tomato sauce when cooking.

The rind is cut by pushing the knife down by a couple of centimetres along the line: two almond-shaped knives are inserted at the two ends of the diameter through the sides.

No need to worry - these tiny white specks are actually a good thing. They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged.

What to do with leftover Parmesan rinds? ›

Add these Parmesan rind crisps on your charcuterie spread or into snack mixes. Treat them as the croutons in salads or the crispy crown jewels on top of soups — they'll add an unexpected savory crunch every time.

For starters, when I get down to the rind of my wedge of Parm, I take the time to dip a paper towel in a mild white vinegar solution and give it a good wipe down on the exterior. It's been manhandled by this point, and I want it to be clean. Then I dry it well and stash it in a ziptop bag in the freezer.

Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles.

Unlike many other hard cheeses, Parmesan rinds don't contain wax or other sealants. They're formed naturally during the cheesemaking process. In fact, the rind is just dried cheese that slowly hardens on the exterior of the wheel as it ages in temperature- and humidity-controlled rooms.

Parmesan rind is a protective layer that forms on the cheese as it ages. While it's safe to eat, its commonly discarded because it's hard and difficult to chew. That doesn't mean it isn't full of flavor though! The rinds can be simmered in sauces, soups, and broths, imparting its flavor as it slowly breaks down.

Once you've managed to hold onto this unsuspecting flavor jackpot, there are plenty of tasty ways to put the rind to good use. You can throw it into simmering soups, stews, beans, and pasta dishes for an extra kick of salty, cheesy, funky flavor.

Stocks and Soups- Parmigiano broth is like liquid gold. For a few hours, you can simmer a few rinds with herbs, garlic, onions, and black peppercorns in water to create some of the most delicious broth you've ever tasted. Or, just toss a rind or two into whatever soup you make to add an extra layer of flavor.

flavor boosting secret weapons - pancetta, porcini mushrooms, and parmigiano reggiano rinds all add a salty, meaty, umami undertone that can't be replicated.

Prepare the ragù by sautéing chopped celery, carrots, and onion with a little oil and butter. Once the vegetables are cooked and translucent, add the coarsely chopped Parmigiano cheese rinds to the pan. Mix for a couple of minutes, then, lastly, add the tomato purée and basil. Let everything cook for around 30 minutes.