"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 08-25-2014, 02:08 PM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Thanks for the info ladies.

Quote:
Originally Posted by medtran49 View Post
We just grate the cheese off until we are practically into the rind. I just throw whatever size piece(s) into the soup pot that seem appropriate for the amount I'm making and/or whatever I have on hand.

Oh, and just for clarity, I'm talking about real parmigiano reggiano rind, not the cheap (or maybe not) stuff made that has to call itself parmesan. I don't think I'd want that in my soup considering what some of it tastes like.
I have been using a microplane. I was wondering how close to the edge to plane it. Okay, I did make some parm curls with a cheese plane too.
Quote:
Originally Posted by GotGarlic View Post
I'd guess mine are 1/4 to 1/2 inch in thickness. When I'm done with the cheese, I just throw the rind into a bag in the freezer and take them out as needed. They will last essentially forever.

I only use imported Parmigiano Reggiano cheese, too, although less expensive Parmesan cheese is fine, it's just not aged as long, so it costs less. I'm talking about real cheese, not the stuff in a can with fillers. Also, PR cheese imported from Italy has a different flavor - the flavor depends in part on the microbes in the environment.
Yeah, I'm using imported Parmigiano Reggiano too. I was just too lazy to spell it.

Parm comes in a can? Isn't that the already grated stuff?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-25-2014, 02:12 PM   #12
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,115
Quote:
Originally Posted by taxlady View Post
Yeah, I'm using imported Parmigiano Reggiano too. I was just too lazy to spell it.
You're welcome and I'll admit I had to look it up to make sure I spelled correctly.
__________________

__________________
medtran49 is offline   Reply With Quote
Old 08-25-2014, 02:12 PM   #13
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
No, no not the green can!!!!
I will sometimes add parm bones to my tomato sauce.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 08-25-2014, 02:15 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by taxlady View Post
Parm comes in a can? Isn't that the already grated stuff?
Yes, it's already grated and has stuff to prevent it from caking, etc. Once I tasted the real thing, I never bought it again.

I need to make some more pesto today with my bounty of fresh basil. Time to make more Parm-Reg rinds!
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-25-2014, 02:30 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CraigC View Post
No, no not the green can!!!!
I will sometimes add parm bones to my tomato sauce.
Parm bones, I like that.

I've never bought the green can.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-25-2014, 08:15 PM   #16
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by taxlady View Post
I'm curious about using the rinds of Parmesan. How thick are they? Does it depend on how fresh the parm is?
I've never thought of it. When the grater stops working I chuck what's left in a box in the 'fridge
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 08-25-2014, 08:16 PM   #17
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Mad Cook View Post
I've never thought of it. When the grater stops working I chuck what's left in a box in the 'fridge
That's exactly the kind of description I was looking for.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-25-2014, 08:23 PM   #18
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by GotGarlic View Post
It *is* edible, though. It's cheese with a different consistency, not something else added to the cheese.
Of course it's edible. I didn't say it wasn't. Perhaps I should have said that the rind occurs as part of the manufacturing process. Or even "occurs naturally".
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 08-26-2014, 05:18 AM   #19
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Question

Is it only parmesan rinds that work well in soups? Can other rinds be used (from hard cheese) or is there a reason why not? (I note that they seem to be less hard).
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 08-26-2014, 08:58 AM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by Mad Cook View Post
Of course it's edible. I didn't say it wasn't. Perhaps I should have said that the rind occurs as part of the manufacturing process. Or even "occurs naturally".
When you said you threw it away after using it, I thought people who are not familiar with it might think you did that because it shouldn't be eaten.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Tags
cheese, parmesan, soup

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.