I am a firm believer in utilizing everything to their fullest potential. I do my best to keep our waste down, especially when it comes to food. Roasted chicken carcasses are boiled to make delicious stock; same with shrimp shells for shrimp stock. Corn husks are dried for tamales and are also boiled, making a delicious stock to bring intense corn flavor to chowder.
And don't be so quick to throw out your parmesan cheese rinds.
Enter today's Quick Tip Friday.
After you have used all of your parmesan cheese, save those rinds! Parmesan rinds add amazing flavor to soups and sauces.
Once you have used all of your parmesan, put the rind in a freezer safe baggie and store in the freezer. When needed, place the parmesan rind straight from freezer into the pot. Let it simmer in your soup or sauce for at least 30 minutes. Serious. Flavor. Enhancer.
Save your rinds!
Enjoy today's Quick Tip Friday!