kitchen tip.

I was just reaching the end of my parmeggiano reggiano and thought I would share a tip. Save the rind, wrap it in plastic wrap and put it in the freezer. Why you may ask? You can toss it into simmering soups, stews, stocks, and crock pot meals to add a salty cheesy flavor! So next time you are reaching the rind save it! I am going to make a batch of tomato soup tomorrow with mine to freeze ( I have a bunch of tomatoes that need to be used ). I will post the recipe if anyone is interested. Goodnight.



Ivy said...

Good cooks never waste a thing! Especially not a thing that is $20/pound! Wish we were closer.... xoxo

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