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Using the rind of Parmesan cheese

l
laredo Jan 21, 2012 09:52 AM

I have read on this board to save parmesan cheese rinds to put in stews and soups.

I bought some packaged rinds yesterday (had not seen them before as such!).

I read in the NYT to grill them for sandwiches.

If you have a good use, would you please share it with me?

Thanks!

  1. hotoynoodle Jan 21, 2012 09:54 AM

    also good in the liquid for cooking beans and lentils.

    1. w
      wyogal Jan 21, 2012 10:21 AM

      I've just used them in soup.

      1. c
        ChiliDude Jan 21, 2012 10:24 AM

        I have used them in homemade minestrone, and I fish them out before serving or storing the minestrone in the fridge or freezer.

        I'm not sure that I'd like eating them in a sandwich. I much more prefer provolone.

        2 Replies
        1. re: ChiliDude
          bushwickgirl Jan 21, 2012 12:58 PM

          +1 for the minestrone.

          1. re: ChiliDude
            hill food Jan 21, 2012 07:11 PM

            oh yes, not a nibble product (much)

          2. Jay F Jan 21, 2012 10:51 AM

            I use them when I make chicken or vegetable or bean soup.

            1. h
              HillJ Jan 21, 2012 01:46 PM

              added to the risotto pot at the start.
              buried in a bowl of hot cooked pasta for 5 mins.

              1. jenscats5 Jan 21, 2012 04:19 PM

                Last time I made a quick red sauce, I stuck a rind in it whilst simmering....

                1. l
                  laredo Jan 21, 2012 04:29 PM

                  Thanks to all for your help!

                  1. Shrinkrap Jan 21, 2012 07:08 PM

                    "I read in the NYT to grill them for sandwiches."

                    Is there a link? My rinds don't seem to have enough cheese for a sandwich.

                    1. Den Jan 21, 2012 07:13 PM

                      If I have them I put rinds in simmering tomato sauce...

                      1. l
                        laredo Jan 21, 2012 07:26 PM

                        My rinds don't either, shrinkrap. :<)

                        Here you go:
                        http://dinersjournal.blogs.nytimes.co...

                        Scroll down to the Comments for the sandwich post.

                        1 Reply
                        1. re: laredo
                          Shrinkrap Jan 21, 2012 09:23 PM

                          Cool! I don't know about a sandwich, but the "toasted rinds" link callscfor pieces 1/2 to 1/4 inch thick. Sounds like mine!

                        2. s
                          Spot Jan 22, 2012 08:40 AM

                          I've found they don't add much to the result, or at least not more than a handful of freshly grated at the end, so I cut our parm rinds into small pieces for dog snacks, which my dogs truly adore.

                          1. danionavenue Jan 22, 2012 08:42 AM

                            soups for sure

                            1. m
                              malabargold Jan 22, 2012 08:46 AM

                              Sometimes advertsed as "dog chews"

                              Place in pasta water

                              1. j
                                Janskitchen Jan 22, 2012 08:47 AM

                                I would add one side note. Careful w/your initial seasoning as the rind will add saltiness to the dish. I learned the hard way.

                                1. iheartcooking Jan 22, 2012 08:59 AM

                                  Where can you buy packaged parm rinds??? Never seen such a thing.
                                  I'd throw mine into cooking pasta sauce. And podsiy toss a couple to my puppy ;)

                                  1 Reply
                                  1. re: iheartcooking
                                    Jay F Jan 22, 2012 09:17 AM

                                    <<Where can you buy packaged parm rinds?>>

                                    Whole Foods sells them here, right on the P-R display table. I buy my P-R elsewhere (Pennsylvania Macaroni in Pittsburgh, PA) for $13.49 a pound, btw, instead of the $18.98/lb. WF charges.

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