Cooking Tips: Parmesan Rinds, Braises & Resting Meat
ID: 050e5a55...
Essential kitchen tips from chef Andy Cooks on using Parmesan rinds to boost savory flavor, cooling stews properly, and keeping braised meat juicy.
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🍳 Cooking Flow
Add Parmesan rinds to sauces for an umami boost. → Cool stews to room temperature before placing them in the fridge. → Rest cooked meat in its cooking liquid to maintain juiciness.
Cooking Steps
Brief Cooking Order
Add Parmesan rinds to sauces for an umami boost. → Cool stews to room temperature before placing them in the fridge. → Rest cooked meat in its cooking liquid to maintain juiciness.
Introduction
Essential kitchen tips from chef Andy Cooks on using Parmesan rinds to boost savory flavor, cooling stews properly, and keeping braised meat juicy.
Step 1
Save your Parmesan rinds and add them to your ragus and sauces. They are full of natural MSG and add a huge amount of flavor.
Step 2
When making a braise or stew, do not put it straight into the fridge. Let it cool down at room temperature for at least a couple of hours first.
Step 3
Rest braised or confit meat directly in the liquid or fat it was cooked in to keep it from drying out.
Ingredients List
Important Notes
This video provides kitchen techniques and tips rather than a specific step-by-step recipe.
Parmesan rinds act as a natural flavor enhancer due to their high MSG content.
Stews and braises often taste much better when eaten the next day after the flavors have melded.
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