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Cheese Rind

post #1 of 11
Thread Starter 
OK, here is a good one. I have tried to research this question without success. What does a chef do with rind from a hard cheese, this being Parmigiano Reggiano ? Thanks. Robert.
post #2 of 11
Throw them in a soup, minestrone, Tuscan white bean. Makes all the difference in the world.
post #3 of 11
There have been a couple of discussions of this in the past, the most common thing being used in stock/soup, but also a chunk in the bottom of a wine glass then add some wine.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 11
Chop it up, put in EVOO, let soak couple of days. Now you got a really yummy oil.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 11
Thread Starter 
Will they dissolve in the soup or remain solid but soft ?
post #6 of 11
If you scroll down this thread and look at the similar threads list, go to the one called "Rind on my Mind" - that's got some more info there. Just don't put it in the bin!
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #7 of 11
Chop them and dissolve in the soup.
post #8 of 11
It will hold together but it will be soft and gooey. I put it in the stock for any soup that contains tomatoes and beef. If you're not going to use it right away wrap in cling wrap and put in the freezer until you need it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 11
the chunk that remains at the bottom of the soup is great to eat. I like it in the soup itself, and cut it in pieces - soft on the outside and chewy inside, and tasty as can be.
And in italy, they scrape and wash it, and give the piece to babies to teethe on. Good and tasty and healthy, and you imprint them on good food too!
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #10 of 11
the rind has the most flavor and is awsome for making soup or parmi oil. its real simple, for oil just put the rind into some vegi oil and heat very slowly over a long period of time and youll end up with a cheesy flavor oil. or for a great soup just sweat diced onions and garlic and add some choizo and your cheese rind, cook for like 10 min and add crushed tomato and a little cream. simmer over low heat for about 1 hour and blend with a barmix then strain. what you end up with is a extreamely flavorfull soup
post #11 of 11
One thing to remember.....it will burn pretty easily....some cooks will hang it in cheesecloth so it doesn't touch the bottem of the pot...great way to add flavor to a broth....or make a broth.....
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