Simmering Parmesan rinds in water creates an easy, flavorful stock from scraps that would otherwise get thrown out.
Blending the softened rinds after simmering produces a rich and creamy stock with intense flavor, perfect for using in soups, braises, and sauces. Typically, Parmesan rinds get thrown out or into soups once people hit the hard, “ungrateable” edge, but there’s more ways to use the rind than simply throwing it into a simmering pot on the stove. I like to hold onto the rinds and make a simple stock with them, which I can then store in the refrigerator or freezer.
There are two ways to make a stock from Parmesan rinds. The first is to simply simmer rinds in water, which produces a light, delicious, cheese-flavored broth. However, the second route is my preferred approach, since you wring every last bit of flavor from the rinds: you simmer the rinds in water and then blend them, using an immersion blender or countertop blender, which produces a creamier, more concentrated Parmesan stock.
I’ve made this with both rinds of Parmigiano-Reggiano and other non-Italian Parmesans, and I typically will save them, well-wrapped and in the freezer, until I have enough to make the stock.
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