Tip number 20: Save those Parmesan cheese rinds!
Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.
The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!
Tuscan-Style White Bean Soup with Parmesan Cheese Rind
Read all 22 tips.1 - The Practical Cook
2 - Choosing a pot
3 - No cheese on seafood please!
4 - Use A Pasta Pot for Pasta
5 - If rushed, prepare your ingredients in advance.
6 - Mark perishable ingredients
7 - Stoves and Ovens
8 - Eating well with no guilt!
9 - Beware cooking wine!
10 - A good cook should control the salt and spices!
11 - Get a Black Pepper Mill
12 - The difference between white, black and red pepper
13 - An easier way to pound your meats and poultry
14 - Cut down on the splatters as you fry or saute
15 - Make your salt and pepper your "right -hand" aid
16 - Know your stove!
17 - Cooking with onions and garlic
18 - Sauteing whole garlic
19 - Frying high fat meats
20 - Save those Parmesan cheese rinds!
21 - Shake That Can!
22 - Frying fish is not hard