"Parmesan rinds are the ultimate zero-waste hack like a cheesy stock cube, they enrich stews, sauces and all sorts, and add pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week's recipe uses them in a thrifty, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare."
"To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, cover and leave to cook on a low heat."
Parmesan rinds function like a cheesy stock cube, enriching stews, sauces and other dishes with umami depth and creamy texture. They store indefinitely in the fridge or freezer. The creamed corn orzo uses whole corn cobs—kernels, starchy pulp and spent cobs—plus a parmesan rind, onion, butter and an optional splash of cream to convert a single cob into a generous dish for two. The method extracts maximum flavour by scraping pulp, simmering spent cobs in water to make a broth, then sautéing onion, garlic, corn and orzo before adding the rind and cream to create a rich, comforting autumn meal.
Read at www.theguardian.com
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