Boiling the rind on my favorite Parmesan , yielded an amazingly fragrant savor, 2 pounds of rind ( a normally discarded crust) and 3 quarts of filtered water yielded over 2 quarts of this liquid gold. I set the "stock" with a 3% solution of leaf gelatin and froze it overnight. The following day i set the stock over muslin lined chinois for about 10 hours. the final yield was 1 1/2 quarts of colorless consomme, But what to do with it???? hmmmmmmmm.....
No comments:
Post a Comment