Most of us wouldn’t think about adding this ingredient to a traditional soup. However, it is a culinary secret used by Italian housewives for centuries. Thanks to it, we will extract even more flavor and aroma from the broth. Thanks to this simple trick, our brew will gain depth, intensity and unique character.
If we want to improve the taste of our broth, we can add an unusual ingredient to it. Namely, we are talking about Parmesan, one of the most popular Italian cheeses. It is already very popular in our areas. However, we usually add it to various types of pasta, sauces and other dishes.
However, few people would think of using its parts to enhance the aroma. What’s more, it’s surprising that we’re not talking about a normal piece of cheese here, but about its hard, rough coating at the end.. Usually we just throw it away, but it turns out that it is worth using it when making soup. This is the secret of Italian housewives who use this very element they enhance the taste of various decoctions, giving them depth and aroma.
This is because the rind of parmigiano reggiano is condensed umami. Thanks to the long process of cheese ripening, proteins are broken down into free amino acids, including: on glutamic acid, which gives the soup a unique flavor.
Adding Parmesan rind to the broth is a great idea. Not only do we operate in the spirit of zero waste, but also we use a natural element, free of artificial additives and preservatives.
The rind, which is the accumulated flavor of the cheese, will create a deep aroma, also when cooking the broth without meat. This is because when cooked for a long time, it will release what it contains.
Thanks to this, fats and salts will add a unique flavor and enhance its color. So it’s worth not throwing away this element of cheese. If we don’t have the opportunity to use it right away, we can Store the peel in the freezer and then simply throw it into the pot when needed.
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Adding Parmesan rind to the broth we cook will give it some essence. However, for this to happen, we must add it at the beginning of cooking, when we add vegetables and meat. This will give it enough time to release its flavor.
Also remember to cook the broth for at least 2-3 hours over low heat so that the peel can fully release its flavor. Before serving the soup, fish it out and throw it away. Thanks to this simple trick, our broth will be tasty and golden like never before.
