> Plop the rinds into your next tomato sauce, ragù, or soup and let it simmer. Remove whatever is left of the rind just before serving.
> Make your risotto even richer with the addition of the rinds! Put the rinds in the risotto after it's halfway done cooking. Let everything simmer as you stir and add more broth. Remove the rinds before serving.
I was thinking the same thing. I never had great results with this, but it's certainly a traditional thing to throw the rind in water used for rice, etc. as well.
In general, the rind is put into food and removed before eating. Kind of like you are making the liquid into a sort of cheese tea... or the way you would season something with a sprig of rosemary, a cinnamon stick, or other spices that you remove before eating.
Gently mash them up with some of the olive oil that’s in the tin (usually not all of it, or you’ll mostly be eating olive oil). Use that as a spread on bread, toast, or crackers, or mix with something that doesn’t have a lot of flavor on its own, like farro or another mild grain.
You need to use dairy and not olive oil with them, for what it's worth. Unless you sautée them with butter and salt you're not going to bring out the flavor.
The Thomas Keller method was on Instagram all summer and I tried it really liked it. Sprinkle with salt 20 minutes before cooking and a lot of the water content will come to the top, wipe it off. Then you can carmelize a lot more with butter or high-temp oil (avocado for example). Tastes a lot better this way
Another way to have it is savory instead of sweet. My Chinese family will add salted tofu and slices of different picked veggies. As for me, I like to mix in one tablespoon of cashew butter for extra creaminess and another tablespoon of pasta sauce for a new dimension of flavor.
Something my dad taught me is to bake them. Slice a cross in the top, add some brown sugar, wrap in foil, bake for a while until they're caramelly and softened.
The traditional way is this: soak in warm water overnight with a little vinegar, then warm it up the next morning slowly, serve with salt and a little butter. Delicious!
For a treat sometimes I have it with maple syrup and vanilla icecream...
Slice it kind of thin, marinate in soy sauce, maple syrup and a dash of smoked paprika for a couple of hours (at least). Bake it for 20 minutes in the oven. Tasty.
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