Thread: Grated parmesan
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Janet Janet is offline
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Default Grated parmesan
In article >,
says...

> Soups like minestrone call for tossing the rind of parmesan into the
> soup as it is cooking. The rind is removed when spent, much like a
> bouquet garni. That's what I was referring to, sorry I wasn't clear.
> Janet US

I think I got that tip from you before, thanks. I always save the
rinds now, for soups.

Janet UK


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