HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?

Parmigiano rind in soup

knitterbetty Nov 4, 2008 02:33 PM

The recipe said to add a parmigiano rind to the minestrone soup. I added an old hard piece of it, and the soup tastes great. My question: it's not a rind, it's just an old piece of parmigiano, but it did get soft in the soup, and as it cools it's getting hard again. Can I just keep using this over and over? It was so hard I couldn't grate it at all, I'm glad I saved it for the soup.

  1. p
    Pampatz Nov 4, 2008 02:58 PM

    I would only use it once. I save my parm rinds in the freezer for minestrone and cannelini bean soup.

    1. greygarious Nov 4, 2008 03:07 PM

      As long as you wrap it well and freeze it, why not try re-using it? If it has given up its flavor, stir in a little grated cheese and chalk it up to experience.

      1. sarah galvin Nov 4, 2008 05:03 PM

        I wouldn't reuse.

        1. Pastryrocks Nov 4, 2008 08:08 PM

          You could be taking a chance with reusing the rind. Especially if there is any meat in the soup or meat stock, you are heating and freezing and reheating it. Also, you need to take into account the amount of time the rind sat in the fridge since it was brought home form the store.

          I also place it in tomato sauce when I’m making a sauce for pasta that I will use Parm with.

          Show Hidden Posts