The Most Flavorful Part of a Wheel of Parmesan
Did you know that the most flavorful part of a wheel is closest to the rind? Dan explains why that is the case.
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Um… that looks like half a wheel, not a quarter as Dan states.
The rinds are also wonderful in soups.
Organic please
Greetings! I'm concernt about something, my mom always say I should rest the cake in the oven to cool down… but everytime I watch cake videos they never do that, they take the cake out of the oven and let it cool in the mold or a cooling tray, what should I do?
so much science. I just want to eat
I dislike rind parm, I find it tends to be dry and that doesn't work for what I use it for
I just get the stuff in the can . . .LOL.
Seems odd they would produce giant wheels of cheese. If they produced more, smaller wheels, there would be more rind, more taste, and more Euros.
Yes, buy corner pieces. That way you get much less usable parm for the weight you are paying for.
Excuse me, is nobody going to talk about that sexually heated exchange at the very end of the video?
Just wanted to say HELLO. ok then byee.
I work in casual dining restaurant, This channel is the good source of knowedge for me!
I wanted to know this. Thank you!
Julia like a Wisconsin Parmesan Best in a recent ATK tasting – so in fact the most flavorful part of a wheel of Parmesan – DOES NOT SAY REGGIANO on it. In Julia CD we trust!!!!!!!
Great information video. Love these videos. Thanks
Hello
Hello
not a stinky cheese guy more into thw white fresh stuff.
That's a quarter wheel?
The information is so old. This is shovelware. I don't think ATK will be around for much longer.
Great info as always Dan. Thanks for sharing. I love to use the rind in my bolognese, marinara or arrabiatta sauces as well
my favorite part is the rind. for soup, its amazing. and with apples, i would eat it. yum yum
Brilliant
And DON'T throw the rinds out. Instead, throw them in your soup!
The rind is great in soup broths!
I love Dan😍
Throw the rind in your tomato sauce
I'll take the interior cuz the outside is mold…like have u seen some cheeses like blue cheese or some that are green on the outside??? Yeah fuck that I'll take the center middle
Thanks for posting, sharing, and making this video Dan! 🙂 Very useful information. Have a great and safe weekend most handsome! 🙂
Sounds like they should make smaller thinner wheels for max flavor…
I've only ever noticed it being sold it in pie-like slices. I'll have to pay attention next time I'm at the store and look for a "corner piece"
Any tips on how to best store Parmesan?
Love the rind, but it is such a pain to grate.
Yum, parm. 😋🧀🍽
Haven't you done the exact same topic before? I seem to remember ATK doing a bit about which parts of a Parmigiano are the tastiest…
But you're paying more for less edible cheese if you go for a piece with a lot of rind. If you have the option, you may be better off simply buying a longer-aged ("Stravecchio") Parmeggiano-Reggiano, in which even the interior pieces will have more flavor. It may be a better value if you want more cheese and less rind. But advanced aging doesn't make the cheese better, just different. For many dishes and sometimes just for eating I prefer younger Parmeggiano-Reggiano. Whule milder and less intense in flavor, it's smoother and creamier, less harsh and dominant. Plus I have more Parmesan rinds saved in my freezer than I can use. If I made tomato soup or sauces at least once a week I might be more keen on rind pieces in order to collect enough rinds to able to use a rind every time I made soup.
I like this content
This applies to all cheese does it not? unless they have been perforated in some way.
🙂
the old format looked a lot better :(, lighting is pretty bad in this one
Very good info!! Thanks.