Ilaine Posted July 19, 2014 Share Posted July 19, 2014 Not exactly a 911, but not sure where else to put this. Cleaned out the two refrigerators and freezers today, and discovered that I have a couple of gallon sized Ziploc bags full of rinds from Parmigiano Reggiano. What to do with them? Edited to add: we are making bone broth today. Wonder how parm rinds would go in bone broth? Link to comment Share on other sites More sharing options...
Pat Posted July 19, 2014 Share Posted July 19, 2014 Not exactly a 911, but not sure where else to put this. Cleaned out the two refrigerators and freezers today, and discovered that I have a couple of gallon sized Ziploc bags full of rinds from Parmigiano Reggiano. What to do with them? Edited to add: we are making bone broth today. Wonder how parm rinds would go in bone broth? It should be good in soups. I'm not too sure about putting it in the broth. I think I'd wait and put it in the soup you make from the broth. 1 Link to comment Share on other sites More sharing options...
Ilaine Posted July 19, 2014 Author Share Posted July 19, 2014 I found several versions of parm broth using nothing but cheese rinds and broth vegetables that I will turn to in soup weather. In the meantime, I keep opening my freezers and looking at them admiringly. Haven't been this clean since the Derecho. Now I need to work on the pantry. Link to comment Share on other sites More sharing options...
DonRocks Posted July 19, 2014 Share Posted July 19, 2014 "Behold The Parmesan Rind! Your Secret Weapon" by Hannah Howard on blog.fairwaymarket.com (Note that this is where Steve Jenkins (author of the seminal "Cheese Primer") used to be cheesemonger - they no longer have street cred as a store, but the cumulative knowledge is there.) Link to comment Share on other sites More sharing options...
zoramargolis Posted July 20, 2014 Share Posted July 20, 2014 Give them to Dan Cole. He'll eat them as a cocktail snack. Link to comment Share on other sites More sharing options...
Justin Bittner Posted July 22, 2014 Share Posted July 22, 2014 I'd suggest wrapping them in cheese cloth to make broth with, in my younger days I ruined a few nice pots at work by having the cheese melt down and stick to bottom of pot then cool and it was impossible to get off. Literally impossible. Link to comment Share on other sites More sharing options...
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