larry_stewart
Master Chef
So a few weeks ago, i made a soup which called for throwing a Parmesan cheese rind in it ( which I did).
When the soup was ready, the rind had the perfect consistency. It was Chewy, cheesy, slightly melted, but still hard enough to hold its shape. It was the best part of the soup. I found myself fishing around for all the pieces.
So, the next time I made the soup, I figured, why not double up on the cheese, since it was my favorite part of the soup. I cut up the rind into bite sized chunks. Then I cut up the rest of the cheese into bite sized chunks, and followed the recipe as I did previously.
When the soup was done, I started fishing around to find the little chunks of cheese I'd been so patient waiting for, just to find a big, melted, gooey clump of cheese at the bottom.
What I figured was that the rind was more dried out, so would react well when making the soup, but the center of the cheese ( which I also cut up and added) was not hard enough, and just completely melted ( as any cheese would) .
So here is my question:
Is there anyway to convert the entire wedge of Parmesan cheese into a rind like consistency so it would all melt at the same rate and have the same ultimate consistency? If not, I would have to buy multiple wedges just for the rinds.
I know if cheese is left around long enough ( assuming it doesnt mold) it does dry out.
Anyway, maybe Im crazy, just curious if anyone has any suggestions
When the soup was ready, the rind had the perfect consistency. It was Chewy, cheesy, slightly melted, but still hard enough to hold its shape. It was the best part of the soup. I found myself fishing around for all the pieces.
So, the next time I made the soup, I figured, why not double up on the cheese, since it was my favorite part of the soup. I cut up the rind into bite sized chunks. Then I cut up the rest of the cheese into bite sized chunks, and followed the recipe as I did previously.
When the soup was done, I started fishing around to find the little chunks of cheese I'd been so patient waiting for, just to find a big, melted, gooey clump of cheese at the bottom.
What I figured was that the rind was more dried out, so would react well when making the soup, but the center of the cheese ( which I also cut up and added) was not hard enough, and just completely melted ( as any cheese would) .
So here is my question:
Is there anyway to convert the entire wedge of Parmesan cheese into a rind like consistency so it would all melt at the same rate and have the same ultimate consistency? If not, I would have to buy multiple wedges just for the rinds.
I know if cheese is left around long enough ( assuming it doesnt mold) it does dry out.
Anyway, maybe Im crazy, just curious if anyone has any suggestions