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Gregor
@gregor
For anyone that never knew what to do with a Parmesan rind. Just discovered adding the rinds to soups/sauces. Small Game changer
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Zinger ↑
@zinger
Have you tried yet? If so what’d you add it to?
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Gregor
@gregor
It’s basically a better tasting salt substitute. Discovered whilst discovering seared “raw” gnocchi. Never boiling them bitches again
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chicago
@chicago
Think of it like Italian MSG @zinger it adds umami
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Zinger ↑
@zinger
Haha I like that description. I’ve heard of it before, need to try it myself but I don’t make too many stocks. I’ll have to try a sauce sometime soon!
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