rich1.0ZapCooking (npub1xx…kkt7a)https://nostr.now/npub1xxdd8eusvdxmaph3fkuu9x2mymhrcc3ghe2l38zv0l4f4nqp659qskkt7anjumphttps://nostr.nowA parmesan rind is one of the best things you can drop into a pot of soup. Aged cheese is rich in glutamates, the compounds behind umami, and as the rind simmers, some of that savory flavor moves into the broth. Bones help in a different way: simmered long enough, their collagen turns into gelatin, which gives broth body. Broth from water and vegetables can taste thin. Add a rind or a few bones and it tastes rounder and fuller. Keep a bag of rinds in the freezer. Some of the best flavor comes from what you almost threw away.