You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Leftover Cheese (an oxymoron in my book) as Michael posted above. What to do with Parm-Reggiano?
- Thread starter florisandy
- Start date
Parmesan Brodo (Stock) from Ethan Stowell's New Italian Kitchen
Instead of cutting your knuckles trying to gate Parmesan close to the rind, keep your scraps in a resealable bag in your fridge. Once you've saved up about a pound's worth of odds and ends--which wouldn't take too long in my house--use them to make this rich, perfumed broth. Mushroom trimmings or pancetta pieces would also make nice additions, but avoid any vegetables that are too strongly flavored or they will overwhelm the flavor of the cheese.
1 pound Parmigiano-Reggiano rinds and ends
1 onion, peeled and halved
1 head garlic, halved crosswise
A few sprigs fresh parsley
1 gallon cold spring water
Combine all the ingredients in a large stockpot over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour and 15 minutes, until the broth is richly flavored and aromatic. Strain through a sieve lined with cheesecloth. Use immediately, or freeze in ice-cube trays, and transfer them to a large resealable bag. The broth will keep in the freezer for up to 2 months.
Variation: Proscuitto Broth
Use the same quantity (1 pound) proscuitto rinds, end, and bits. Ask your butcher for scraps you can buy cheap. Chill the broth and skim the fat before using or freezing.
Instead of cutting your knuckles trying to gate Parmesan close to the rind, keep your scraps in a resealable bag in your fridge. Once you've saved up about a pound's worth of odds and ends--which wouldn't take too long in my house--use them to make this rich, perfumed broth. Mushroom trimmings or pancetta pieces would also make nice additions, but avoid any vegetables that are too strongly flavored or they will overwhelm the flavor of the cheese.
1 pound Parmigiano-Reggiano rinds and ends
1 onion, peeled and halved
1 head garlic, halved crosswise
A few sprigs fresh parsley
1 gallon cold spring water
Combine all the ingredients in a large stockpot over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour and 15 minutes, until the broth is richly flavored and aromatic. Strain through a sieve lined with cheesecloth. Use immediately, or freeze in ice-cube trays, and transfer them to a large resealable bag. The broth will keep in the freezer for up to 2 months.
Variation: Proscuitto Broth
Use the same quantity (1 pound) proscuitto rinds, end, and bits. Ask your butcher for scraps you can buy cheap. Chill the broth and skim the fat before using or freezing.
florisandy
Well-known member
Michael, your flash-freezing method has perked my interest. If you place
food on a cookie sheet (my google results at link) before using the "food saver" method, how does the food not develop freezer burn??
http://www.momsbudget.com/freezercooking/flashfreezing.html
food on a cookie sheet (my google results at link) before using the "food saver" method, how does the food not develop freezer burn??
http://www.momsbudget.com/freezercooking/flashfreezing.html
Because you don't leave them loose for that long. Only long enough
to get frozen and then into bags. I do it all the time. Strawberries are coming into season as well as blueberries. I'll stock my freezer for the next year when they are cheap. We love smoothies so we just go to the freezer, mango, strawberries, peaches, watermelon and add fresh bananas. Portion sizes of lasagna. Just about anything.
to get frozen and then into bags. I do it all the time. Strawberries are coming into season as well as blueberries. I'll stock my freezer for the next year when they are cheap. We love smoothies so we just go to the freezer, mango, strawberries, peaches, watermelon and add fresh bananas. Portion sizes of lasagna. Just about anything.
florisandy
Well-known member
Thank you orchid and Michael.