Introduction:Hope I'm on the right site--as an amateur home cook who is interested in improving his technique(s) at an advanced age of 77. Also am a compulsive cook-book buyer--approximately 1200 volumes at last count--retired from academia some years ago, and have for the last 30 years been the cook/baker in the household. Some people think I'm a good cook, but I am much more critical. Anyway, I came across this site because as I was preparing a favorite "Butternut Squash with Parmesan" soup [The Daily Soup Cookbook, Leslie Kaul, et al Hyperion Books, 1999, p. 168] for a New Year's brunch we are having at my house tomorrow (about 24 people) the following question came up.
The recipe uses a 3" piece of Parmesan Cheese, which cooks in the soup for about 30 minutes, you then take it out as a gooey mess, and the recipe says, "reserve the rind for another use". I have come across this expression several times. So, what other use(s) for this rind can anyone suggest. Can you freeze the thing until you use it.
Any suggestions would be appreciated. :smiles: