Using leftover cheese rinds as a base for a broth that then can be used for cooking beans and making simple soups, sauces, or risotto? Amazing. You can use your rinds from Parmesan or any other hard cheese you like to curate your own signature rind broth. The ratio is a simple eight parts water to one part rind.
Note: One pound of cheese rinds sounds like a lot, but they add up fast, especially since they can last in your freezer for years. Start stashing them there for your next batch of broth or to add flavor to your next soup, sauce, or stew. Since Parmesan rinds have become such a hot flavor commodity, you can buy them at the cheese section of your local deli or grocer (some give them away for free!). Just ask at the deli where you can find them.
Total Time: 1-2 Hours
Place all of the ingredients, including the optional add-ins, in a stockpot and bring to boil. Reduce to a simmer and cook for up to 2 hours. After 1 hour, taste, and if it is to your liking, it’s done. If not, simmer up to 1 hour longer, tasting along the way.
Strain and let cool, then store in the fridge for up to 1 week or in the freezer for up to 6 months.
Excerpted from Cook More, Waste Less by Christine Tizzard Copyright © 2021 Christine Tizzard. Photography © Reena Newman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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