Exactly When To Add Parmesan Cheese To Tomato Sauce - Tasting Table

""I like to add that parm rind right in the beginning of the process once the wet ingredients hit the pan," Conant explains. Parmesan rind holds a lot of flavor, so it's the perfect addition for your sauce if you wish to infuse it with cheesy undertones. Throwing away your parmesan cheese rinds is a huge mistake, and this chef notes why. "A scrubbed parm rind adds a great umami depth," Conant adds. "It's one of the great usable byproducts in kitchens.""

"When asked about potentially using parmesan rind to improve jarred sauce, Conant advised against it. "Typically, when using a jarred sauce, you're not cooking that for a very long time," he says. As such, the rind doesn't really have time to infuse the sauce. "I would say anything less than an hour of being cooked the rind won't have its full extraction of flavor and won't reach its best potential," Conant explains."

A parmesan rind added at the start of cooking, when wet ingredients hit the pan, infuses tomato sauce with cheesy undertones and significant umami depth. Scrubbed rinds serve as valuable kitchen byproducts and should not be discarded. Grated Parmigiano belongs off heat and should be added only after cooking finishes to avoid overcooking and becoming stringy. Jarred sauces typically cook too briefly for a rind to extract its flavor; rinds require roughly an hour of cooking to reach full extraction and best potential.

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