Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder.
So we stop grating, leaving some crust on top, and a certain thickness of cheese. What will happen to these crusts?
So we stop grating, leaving some crust on top, and a certain thickness of cheese. What will happen to these crusts?
14 K 4.8/5 (19 reviews)
Keywords for this post:RecoveryLeftoversCheeseSavingsLast modified on: September 14th 2022
Parmesan cheese crusts
Let's start with an observation, these crusts are generally hard as wood!
You've done everything you can, but it's impossible to grate more, especially by hand, too hard, and you risk hurting your fingertips with the grater by pressing too hard.
To sum up: Do not throw away the Parmesan cheese crumbs, it would be a pity, it is better to use them in cooking, either hot (soups, sauces, in the oven, ...), or cold (maceration in olive oil).
You've done everything you can, but it's impossible to grate more, especially by hand, too hard, and you risk hurting your fingertips with the grater by pressing too hard.
In a hot and liquid preparation
It is very simple, as soon as you prepare something hot and liquid, a soup, a gratin or a sauce for example, add your croutes from the beginning of the cooking and let them perfume deliciously your preparation all the time of the cooking. Remove them before blending (soups) or using, note that they have become soft and can be eaten.
In the oven
You can put your croutes in the oven for a few minutes at 180°C (360°F), they swell and become crispy, to be served as an aperitif for example.
Olive oil with parmesan
Cut your croutes into small pieces, put them in a jar with a lid, cover with olive oil, and let them macerate for at least 15 days. The resulting parmesan oil will give a pleasant flavor to your sauces or pasta dishes.To sum up: Do not throw away the Parmesan cheese crumbs, it would be a pity, it is better to use them in cooking, either hot (soups, sauces, in the oven, ...), or cold (maceration in olive oil).
Lasts posts
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20255915
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20251,1725
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...July 31th 20251,2565
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?July 28th 20251,345 13
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...July 13th 20251,5385
Other pages you may also like
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20251,1725
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021277 K 23.7
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021141 K4.5
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.May 16th 202030 K4.4
Egg whites management
Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...June 12th 20219,0344.9
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.