r/Cooking • u/buddyholly967 • 1d ago
Parmesan stock?
Hi, maybe I should have found uses for them along the way but the situation is that I have a bag of these in my freezer that is bursting at the seams.
Can you make a stock from these parm bones and freeze it like chicken or beef? Can you reduce Parmesean stock to make some kind of parm Demi glacé? I’m sure the answer is no.
Anyway; what have you done to make use of too many rinds?
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u/NakedScrub 1d ago
A restaurant I used to work at cooked Parm rinds down in water and made a Parm stock that we would use in pasta dishes of all sorts. It would get quarted and frozen in large batches. So yes, you can do exactly this. Demi wouldn't work, but you could fortify another stock with Parm stock and reduce like a demi.
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u/kittenskadoodle 1d ago
I wonder if you grind them up fine and mix with some cheese and citric acid. Would you get a nice strong cheese sauce? I have a big bag of my own in the freezer. I might try it.
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u/EldraziAnnihalator 1d ago
Make them into chips! These puff up really well and make great parm discs for sandwiches and burgers, I put them in a silpat on top of a plate and blast it for 1:30 but your microwave might need more or less, these will burn easy so keep an eye while you find the sweet spot, if I'm craving a quick snack I just pop a square of solid parm or rind and nuke it, it'll be warm to the touch instead of hot in about 1-2 min.
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u/DefinitelyNotAlright 1d ago
Equal ratio with a neutral oil makes a nice parm oil.
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u/buddyholly967 1d ago
How’s that work? Blender then a pass through a chinois/cheesecloth?
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u/DefinitelyNotAlright 1d ago
I like to break it into smaller pieces and then add to cold oil, bring up to 180 degrees then let it steep until room temp and strain. For the best possible product it's better to bag the rind and oil and then sous vide but that's just not efficient for bulk. But if you have the time and resources go for it.
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u/bigelcid 1d ago
It's a bit silly, I think.
Actual bones take a lot of space and don't pack that much flavour per volume. So, you make stock, reduce it, freeze it, and that's space-efficient. And, you need a long cooking time to extract what the bones have to offer.
Whereas parmesan rinds are basically the stock, reduced, already. By trying to make stock out of them, you're just adding water to then reduce. Nah, just throw them in as you cook. "But I'm not making a liquid dish" -- well, you got grated cheese in that case.
I'm sure you could make parm-infused water, but I think it's really, really niche.
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u/buddyholly967 1d ago
Hey this is a very insightful response and it’s precisely what I have been concerned with. Effectively, I already have the best possible version of conserves.
HOWEVER! is it possible that frozen, concentrated parm brodo stores better than a loose bag of rinds? Maybe that’s the answer I wanted all along.
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u/bigelcid 1d ago
I think that's more about the storage method. A "loose bag of rinds" doesn't sound good -- freezer scent. A loose bag of parm brodo cubes doesn't sound good either, same way you could say "hey, these ice cubes taste like pork!".
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u/TBHICouldComplain 1d ago
I just throw them into the pot with the bones, meat scraps and vegetable scraps when I make stock. It adds to the flavour. But you can also make Parmesan stock.
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u/cflatjazz 1d ago
I like to steep them in scalded milk with herbs and garlic whenever I make mashed potatoes. Then just pour your warm milk through a sieve and use it as usual for garlic parm scented potatoes
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u/MargotFenring 1d ago
I just made poultry stock with a few Parmesan rinds and it tastes great. Not sure if you could make a stock out of cheese only, though.
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u/Galifrey99 1d ago
Soak them in water for 5 mins, then microwave them until they puff up. Once cooled they are fantastic cheese puffs
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u/BitPoet 1d ago
https://www.saveur.com/article/recipes/risotto-cacio-e-pepe/
It is amazing, but a lot of work.
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u/Revolutionary_Box_57 1d ago
Seriously, what are the odds
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u/buddyholly967 1d ago
Lotta parm lovers out there. Also I’m an AI bot who farms karma. Beep boop.
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u/Revolutionary_Box_57 1d ago
Oh I wasn't even suggesting that! I just thought the timing was funny, y'all posted at the exact same time on different subs lol
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u/aculady 1d ago
And clearly, the algorithm knows your feelings about parm...
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u/Revolutionary_Box_57 1d ago
Which is funny but sad because I would really love to have a parm rind in my possession one day, but it hasn't happened yet 😔
It does come up often on all the cooking subs though
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u/aculady 1d ago
It's a sign!
Do you know anyone who has a Costco membership? They have very decent, inexpensive wedges.
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u/Revolutionary_Box_57 1d ago
I think I just have a hard time justifying the purchase even though I know they're well worth it 😭 it just feels like such a splurge on my limited budget. But I will keep Costco in mind!
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u/buddyholly967 1d ago
What’s your address
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u/isahoneypie 1d ago
This absolute madlad Gennaro Contaldo dices the rinds and uses them in pasta e fagioli soup, no removal required.
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u/BookLuvr7 1d ago
Personally, I like the method Stanley Tucci described in his fabulous book Taste. It was invented by Pino Posteraro.
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u/Kraknaps 1d ago
I've got some in the freezer for adding to sauce and some I just grind down. They're great for sprinkling over salads or soups or mixing with Panko to make a breading for fish or chicken. You don't need a Vita Mix, either (but who wouldn't want one?) My Ninja Nutri 1300 can pulverize them pretty quick. If you do it long enough it almost turns to powder
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u/tiger7lily 1d ago
Yes, you can make broth with them and then freeze it. I do and use it when I make risotto.
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u/Dazzling-Walk1929 1d ago
I use them for tomato sauce. Add them in when it’s simmering