1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

The blog of cooking-ez.com

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?

12K 4.8/5 based on 19 reviews

Last modified on: September 14^th 2022

Keywords for this post:Recovery Leftovers Cheese Savings

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.

croutes de parmesan

Should the crusts be thrown away? No, that would be a real shame, but then how to use them? Here are some tips.

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.

croutes de parmesan dans un futur gratin

Some examples of recipes where you can use these croutes: Potato gratin (in the milk with the potatoes), béchamel sauce (also in the milk) or leek-potato soup (when you add the water) and gratin with parmesan flavours.

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.

croutes de parmesan au four

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

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
4975 July 24^th 2024

Clean your mixer easily

If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,8445 June 26^th 2024

Preserving egg yolks

If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,3255 June 18^th 2024

Preservative oil, an asset for taste

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,4645 June 5^th 2024

Don't throw away disposable piping bags

Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,8645 May 28^th 2024

See all posts Random post RSS feeds

Other pages you may also like

For well opened (puffed) cakes

It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
27K4.2 January 23^th 2019

Sugar syrups

In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
6,6384.8 January 17^th 2023

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
69K4.0 March 6^th 2013

The window-pane test in bread-making

The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
87K 23.9 June 16^th 2021

What is the difference between bakery and patisserie?

This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
121K 14.1 February 7^th 2017