Parmesan rind syns - your thoughts please!

Discussion in 'Syn Values' started by jaylou, 24 April 2009 Social URL.

  1. jaylou

    jaylou Gold Member

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    Bit of a strange on this but I need some like minded (SW) peoples thoughts...

    Being a frugal type I don't like to waste anything so I freeze left over fresh parmesan rind (you know, the hard bit at the end of the block that always gets thrown away!).

    I use this when I am cooking minestrone soup or a risotto or something similar and remove it at the end of cooking - nothing comes off this, it goes all gooey but it does add a heap of flavour and uses up those left over bits!

    So, my question is..... would you add any syns??
     
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  3. bettylollypop

    bettylollypop soon to be skinny minnie

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    Not sure about that, sorry hun. I love that, the fact that you freeze those end bits, i need to start doing that! x
     
  4. crimson_noir

    crimson_noir Full Member

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    I would assume that whilst melting fat is being released in to the soup, so maybe add some syns or have less hex a dairy for that day?
     
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