nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Parmesan broth

Brandon_Byrd_40557

I'd like to make a Parmesan dashi for an "Italian ramen" dish I've been developing. I have a couple pounds of Parmigiano-Reggiano rinds and am curious if anyone has any ratios or time/temp settings to recommend. The final dish will have a broth made from white chicken stock, Parmesan, kombu, and dried porcini mushrooms, and will be topped with guanciale, lardo Iberico de bellota, and a 63C egg yolk. The hope is that the final dish will be somewhere between ramen and carbonara.

Find more posts tagged with

Recipes Q's

Comments

anthony_34093

There's one in my Massimo book at home. I'll post it for you later.

Brandon_Byrd_40557

That would be great! Thanks!

tshewman

Massimo does a ratio of 1:2 grated parmesan to mineral water.

FrankM_3301

I've used the pressure cooker...a quart sized freezer bag of parm rinds...4-5 cups of water....2nd ring for 20 minutes...strain.

artstype

by weight?

anthony_34093

He has a few. One is for stock and is 1 kg of grated parm with 2 kg of mineral water. Put the parm in a pan with the water and heat slowly to 176F. Do not allow it to exceed 194F. Remove from heat and let cool. Reheat again to 176F and let cool again. Cover and chill overnight. Should separate into 3 layers. Paste on top, liquid in middle, solid proteins on bottom. Strain the stock, reserve the top paste, discard the solids.

He also has a Parmesan "sauce" that he uses in his 5 Ages of Parm dish. That one is 20g capon stock and 100g parm. Uses a thermal mixer though for this one so a bit more challenging. Sounds though like the stock would be better for your dish anyway.