Rind on my mind...

[liv4fud]

did graduate from the nasty stuff in the green jar called parmesan cheese to the real thing.

now we eat the real thing shaved with a peeler from a small brick.

there is one thing though that we don't know about - the rind?
I know we can eat the rind of a brie but what about parmesan?
there are writings on it!

[phatch]

The rind is basically over dried parmesan. Higher salt content, lower water. It's safe to eat, but not as good. I use mine in minestra frequently. Drop it in near the beginning and remove before service. I'll freeze a rind if I'm not planning a soup of that sort soon.

[Suzanne]

Like Phil, I save my rinds in the freezer. I eventually make a stock from them (really just boil them in water until I like the flavor of the liquid). I use the stock to make risotto, add it to soups as Phil does, and use it as the liquid for pan sauces. Making it is kind of a mess, as the rinds sink to the bottom of the pot and kind of melt on no matter how often I stir, but they come off pretty easily with proper cleaning.

[liv4fud]

so basically don't eat.
just use as a flavoring agent
and discard after the juice has been sucked out.

[panini]

The rind is the best part of the parm in this house. It is cut into small cubes and then gently dropped into a glass of any red table wine. Some nibble as they go, I am an accumulator and enjoy as the bottle or bottles are finished. Often substituted for dessert. They can also be held over for another day and another bottle.
This has been done in our family with the parm rind and chic peas as far back as I can remember.
cheers

[chinds85]

Panini thats amazing. I never thought to cube cheese and drop it in wine. I'll have to try that the next time I come across some rind, because one thing I enjoy the most is new pleasures for my palate.

[Fat Al]

Originally Posted by chinds85

one thing I enjoy the most is new pleasures for my palate.

best get your hands on a jar of Marmite then

[chinds85]

Hey Al,

I just read up on Marmite, having never heard of it before. Sounds very interesting.

[Mezzaluna]

I haven't tried it, but I did try Vegemite.

[Fat Al]

Originally Posted by Mezzaluna

I haven't tried it, but I did try Vegemite.

Vegemite is the Australian version, a lot milder than Marmite which is quite intense, use sparingly if you do use it, is it available in the US?

[Harpua]

What does marmite taste like? Is it yeast extract?

Oh yea, I also smelled durian for the first time. Everyone is right about it stinking like a mother. I can't wait to taste it!

[shroomgirl]

Been there, eaten that.....marmite is definately a taste you acquire from childhood, you could find it at International grocery stores here in the midwest....I've seen it as I reached for the treacle. And there is a reason why durian has a slash mark through it in international airports.....just the smell can make me nauseous for hours (as in the same type as morning sickness).

Parm rind, ministroni and risotto ditto to the above....though making a "stock" is interesting, never crossed my mind

[Mangilao30]

I keep telling my hubby he is going to need dentures soon if he keeps eating the parm rind, it's his dairy "jerky". I never have any leftover for soups, when he hears me grating it he runs in and steals the rind.

A note though: Fresh parm is moist and when divided into chunks for eating should not be too hard with nice visible salt crystals....etc... That's for eating.
I have an electric parm grater, they are all over Italy, and when you try to grate the fresh stuff, you get large peppercorn sized pieces instead of the white, fluffy snowy stuff I like. So I unwrap the parm from the plastic after I buy it and re-wrap in waxed paper loosely for a week or two. Then when I go to grate with the machine, I get dry, snowy and light/airy grated cheese. I don't usually grate by hand and I think this might not work, it will be much too hard. Try it, it's a trick of my hubby's.