Tuesday
Feb282012
Get Scrappy!
Tuesday, February 28, 2012 at 1:00AM 
One of the cardinal sins of professional cooking is waste. A restaurant doesn’t stand a chance if it doesn’t scrimp, save and make the most of every last scrap. In these lean economic times, home cooks can take a page out of the restaurateur’s book in order to stay out of the red.
Cheese rinds are among the most expensive of scraps. At about 20 bucks a pound, chucking a few ounces of Parmigiano Reggiano is like lining your garbage with dollar bills. It may look like the dregs, but the hard exoskeleton of that cheese could be the backbone of your next meal.