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19 minutes ago, jmacnaughtan said:Do not add the rinds to stock. It makes it really unpleasantly cheesy.
I'd be equally wary of adding them to soups.
Wow. I find they can really elevate some soups. Can't imagine adding them to stocks however. As they say… To each their own.
edited to add
I know Mark Bittman has a recipe for a parmesan stock though I have never attempted it.
18 minutes ago, jmacnaughtan said:Do not add the rinds to stock. It makes it really unpleasantly cheesy.
I'd be equally wary of adding them to soups.
Wow. I find they can really elevate some soups. Can't imagine adding them to stocks however. As they say… To each their own.
