You (Milk Street) sometimes recommend putting parmesan cheese rinds in some soups, stews, and sauces to add flavor; but what kind of soups, stews, and sauces does this work for? Or rather, are there any types of soups, stews, etc. that you would NOT add the rinds to? How about broths and stocks? How much (by weight) of the rinds versus how much (quantity) soup, stews, etc. are we talking about (I have quite a collection growing in my freezer). Would this work with any other types of cheese rinds? Thank you!
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COMMENTS
Marlon B.
April 13, 2021
The Italian tradition of cheese rinds in soup, would exclude using them in fish or shellfish based soups. In fact, although it is commonly done in the French kitchen, Italian kitchens with no exception I can think of, ever mix dairy with seafood. That means no pasta with creme sauce and clams or shrimp, for instance. Also no milk-based chowders and definitely no cheese on your linguine with clam sauce, if you want admission thru the gates of Italian heaven. It's a no-no!
Gabriel K.
April 17, 2021
As far as proportions go, a little goes a long way. If I'm making a 16 quart pot of chicken stock, I will add 3 or 4 rinds. Sometimes less, depending out how pure I want to make it. It really isn't about getting the parmesan flavor, just about the depth it adds to everything. Also, at the risk of changing the color, I add a tablespoon or so of good soy. Again, not about getting the flavor, but the depth it adds.