Parmesan Broth Recipe on Food52 (2024)

FAQs

What do you do with Parmesan stock? ›

Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation for simmered beans, brothy soups and braised vegetables.

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.

Substitutions. Use a mix of different cheese rinds: you can of course swap in some other cheese rinds if you'd like. Cheese rinds from manchego, pecorino romano or cheddar will all work.

The rind will become malleable in the heat, but won't completely disintegrate, so be sure to remove it from the pot before serving. For an added bonus, cut the softened cheesy bits into smaller morsels and stir them back into the pot to enjoy as tiny Parmesan rind dumplings.

You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!

Parmesan stock can be refrigerated in an airtight container for up to 5 days and frozen for up to 3 months.

Boiling it after you add dairy can cause grittiness or clumping. How do you prevent cheese from clumping in soups? MDP: The key is to add cheese at the very end, with just residual heat -- either after turning off the heat or at the very end.

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.

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.

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.

Are you supposed to grate the rind of Parmesan? ›

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.

Boosting Pasta-Cooking Water: Pasta Perfection

Add a few cheese rinds to a pot of boiling water, then toss in your pasta and salt. Cook until it's perfectly al dente, remove the rinds (we've got plans for them), and scoop out the pasta with a spider or slotted spoon.

Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.

Have you ever made a soup or pasta sauce and wished it just had a little something-something extra? That's where parmesan rinds come in. Throw them in with a sauce, a soup, a stew, or stock and they'll melt (not disintegrate!) releasing just a little extra cheesy, salty flavor into your dish.

Parmesan cheese made outside of the European Union is a family of hard grating cheeses made from cow's milk and inspired by the original Italian cheese. They are generally pale yellow in color and usually used grated on dishes such as pasta, Caesar salad, and pizza.

Use a Parmesan cheese container in the garage to hold nails, screws, and bolts. Don't store your kids' Cheerios or Goldfish crackers in plastic bags, put them in a Parmesan cheese container. The container's pour spout and secure lid reduce the amount of spilling, so it's great for long-distance car rides.

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.