|slow-cooked Parmesan rind |
for added flavour
I have one thing to say. Don't.
Do not ever throw out rinds of very hard cheese. Ever. Even if they are slightly blue with mould. (I just scrub it off with a vegetable brush and rinse under the cold tap).
This unprepossessing but of dried out cheese rind is the cook's friend and a secret weapon in your flavour armoury.
The rind can still give up some flavour. Throw the rind into a slow cooking stew or soup, such as Beef and Ale, or particularly a Spag Bol sauce, and let the rind simmer away with thew stew for a good hour or so.
While the rind cooks it isn't imparting a cheesy flavour, it is giving your stew an injection of umami - that lip-smacking, indefinable extra oomph of savoury flavour.
Once the rind has cooked for about an hour, it will have softened and what you end up with is a sort cheesy toffee. Fish this out of stew before serving. This is not to be thrown away either, nor is it for sharing. This is a delicious savoury morsel and is the cook's treat. Now why would you want to waste that?