Wednesday, September 28, 2016

FREEZE CHEESE RINDS

Tip of the Day...

Save and freeze your hard cheese rinds!  

They usually are leftover from a hunk of Parmesan...put them in a container or resealable bag and pop into the freezer.

Save your Parmesan cheese rinds
Why would you do this?  

Well, 2nd Man often makes homemade broth and in Winter we always having a soup or stew of some sort...and he uses these all the time.  Just like you can toss a ham bone or scraps into beans or soup for flavor, you can do the same with the hard cheese rind you have leftover after using up the cheese.  It gives a LOT of added flavor...and when the soup/broth is done, you just pull it out and throw it away.  You've used every bit of flavor that you could from that cheese.  

They are great in almost any kind of soup where you want to add that depth of flavor and you think it will be a good match.  We've used it in a potato soup, a chowder, bean soup, minestrone, broccoli cheese, etc.

No waste!


13 comments:

Dani said...

1st Man - If you grate the rinds and then freeze them, you can sprinkle the frozen grated rinds on anything you like - they will melt very quickly and can be tossed on pasta just prior to serving... ;)

Linda said...

I love cheese, so I am for using every bit. That's a great idea as is Dani's hint.
Practical Parsimony

Colleen said...

Dani beat me to the suggestion so won't repeat. Some cheese are ok to freeze and some not ok
Freezing cheese: http://www.thekitchn.com/can-you-should-you-do-you-free-117893

http://stilltasty.com/questions/index/135/page:1

Anne in the kitchen said...

I freeze all kinds of cheese and love freezing and adding the rinds to soups and stews. My theory is even if there is some decline in the quality of the cheese it still beats tossing it because it molded or became rancid (soft cheese)

jaz@octoberfarm said...

i just made soup this morning using my rinds. whenever i buy grated parmesan i always ask them to throw the rind in the bag.

kymber said...

Dani, like usual, is spot-on...we do the same with our rinds - grate them and save them...they add such a tasty additional quality to all of our soups/stews!!!

sending love! your friend,
kymber

Texas Rose said...

Great idea! I'm going to remember this for my soups this winter.

1st Man said...

Thank you Dani and Kymber! I didn't know you could grate them. And that makes sense to freeze and then they instantly melt. Awesome!!

1st Man said...

Isn't it wonderful? One of natures perfect foods, ha. Thanks!!! Yep, lotsa great ideas.

1st Man said...

Thank you, I think we've only ever frozen the rinds of parmesan and similar, with the hard rinds. Thanks for the links, great info!!!

1st Man said...

That's true and if it melts, it doesn't really have an issue with texture or quality. The rinds really do add such a complex depth of flavor. Thanks!!!

1st Man said...

YAY! We're waiting for some cooler weather here (it's almost cool enough, ha) to start into soup season, ha.

1st Man said...

It's wonderful and such a great touch of flavor. I think you'll enjoy!