Giada De Laurentiis has a foot in nearly every culinary door, from television and restaurants to cookbooks and kitchen product lines. The De Laurentiis recipe vault is studded with eclectic influences — produce-driven California plates, light and healthy recipes, and indulgent desserts all play a part — but cheese graters, Roma tomatoes, and all things Italian cuisine are central to her culinary outlook.
Parmesan cheese, however, is an obvious cornerstone ingredient to her repertoire. Salty cheese chunks with engraved Parmigiano rinds have received plenty of airtime on De Laurentiis' numerous Food Network shows. Gratings top pasta, shavings garnish salads, and coatings bake to golden perfection on top of Italian casseroles. But after the prized meaty center is all used up, De Laurentiis doesn't throw the rinds away. Instead, she saves them in a plastic bag and stores them in the freezer for later use (via Yahoo).
The waxy rind imparts a buttery richness that melts into slow-cooked broths, soups, and tomato sauces, leaving simmering spoonfuls teeming with complex umami flavor (via Giadzy). So, the next time you grate your way through a Parmesan cheese wedge, don't toss the rind. Instead, start a freezer collection to make a "magic potion" of your own.
23 Underutilized Ingredients Celebrity Chefs Swear By - Mashed
Read More
No comments:
Post a Comment