Are you searching for true depth of flavor in your sauces and soups? Here is my quick tip for you: save your parmesan rinds and add them to the pot to simmer.
I shared this quick tip about five years ago, and it’s tip that I use whenever I’m making certain soups and sauces. I keep a baggie of parmesan rinds in the freezer and pull them out one by one whenever I need them.
I am a firm believer in utilizing everything to their fullest potential. I do my best to keep our waste down, especially when it comes to food. Roasted chicken carcasses are boiled to make delicious stock; same with shrimp shells for shrimp stock. Corn husks are dried for tamales and are also boiled, making a delicious stock to bring intense corn flavor to chowder.
And don’t be so quick to throw out your parmesan cheese rinds. Do what I do and put them in a baggie and store in your freezer.
After you have used all of your parmesan cheese, save those rinds! Parmesan rinds add amazing flavor to soups and sauces. When that delicious recipe that is simmering away on your stove to marry all of the flavors, add a parmesan rind to the pot and let it simmer with everything else. It brings such depth of flavor and truly ups the ante on the sauce. Once you have used all of your parmesan, put the rind in a freezer safe baggie and store in the freezer. When needed, place the parmesan rind straight from freezer into the pot. Let it simmer in your soup or sauce for at least 30 minutes. Serious. Flavor. Enhancer.
I’ve noticed that some grocery stores sell small containers of parmesan rinds in the gourmet cheese section. If you see one of these containers, buy one, and then store it in the freezer. You’ll be surprised how often you’ll reach for a rind.
A (2 inch) parmesan rind is the star of the show in this Cream of Tomato Soup!
And, the rind puts this Be Fed Marinara Sauce over the top!
The rinds can also be simmered in risottos and rices as well. Ya’ll these rinds are just good to have on hand, and I highly recommend it.
Save your rinds!