Sunday, December 20, 2009

When making the sugar nut glazed brie recipe (paula deans) do you bake the brie with the rind on or off ?

Brie is one of the few cheeses where you leave the rind on. It's a soft cheese, and even the rind is soft enough to eat.When making the sugar nut glazed brie recipe (paula deans) do you bake the brie with the rind on or off ?
1/4 cup packed brown sugar


1/4 cup chopped macadamia nuts or pecans


1 tablespoon brandy


1 14-ounce round of Brie


apple wedges


pear wedges


lemon juice


crackers





Directions:


In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to one week. At serving time, place the Brie on an ovenproof platter or pie plate. Bake at 500 degrees F for 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around one side of the Brie. Place crackers around the other side.





Yield: 16 to 20


Preparation time: 10 minutes


Cooking time: 10 minutes


Ease of preparation: Easy








You could have gone to her website and looked this up, like I did.When making the sugar nut glazed brie recipe (paula deans) do you bake the brie with the rind on or off ?
You leave the Rind on the Brie. However unless you really like Brie maybe try another type of cheese. I tried this recipe for christmas and the cheese ended up smelling and tasting like dirty socks. But I do have to say that the macadamian nuts are so good in the glaze you put them in. Now I just make the nuts and put them on crackers or apples.
On.The inside will melt.





(Islandgurl, sounds like your Brie went bad -- Brie is a soft cheese that isn't usually aged long, so if the cheese just under the rind is brown, it can be old and strong. Buy the brie without brown colors under the rind for the mildest taste.)





Goat cheese is a delicious substitute for brie in that recipe, btw.
You always leave the rind on!





I don't like brie either...so you can substitue brie for another soft ripened cheese...such as Camembert, Bousin cheese or even cream cheese. With the boursin cheese and cream cheese though..make the topping and add it after it is made. Don't bake the cream cheese or the boursin unless it is in a dish..it will run!
The rind on Brie is completely edible, and adds to the overall flavor. The same is true of Camembert. I posted a recipe on my French Cuisine section of Suite101.com for Camembert baked in it's box.
Always leave the rind on. It is edible as well as the mold that is on it. Americans typically prefer their brie less aged than the Europeans.
Whenever I have had baked brie it is baked with the rind on. I have baked it with a half wheel, so as to have 2 wheels and had some success with it. I baked some once with apples honey and dried cranberries, it was so good.
From the pic in her recipe the rind is on.





http://www.foodnetwork.com/recipes/paula鈥?/a>
You need to leave the rind on. Otherwise, you will have a puddle of a mess. The rind is what keeps the cheese together. It will be too liquidy to hold itself together without the rind.





Hope this helps!
I believe paula left the rind on the sides alone, but shaved as much as she could off the top. When she did it there was still a little left but she took off as much as possible.
When baking Brie it is best to leave the rind on since it will just fall to soup without it.
I've never heard of anyone taking the rind of Brie. As the rind is completely edible there seems little point.
Buy a good quality Brie so you don't get the dirty socks taste.


It does make a difference.


And yes, you leave the rind on.
on, definitely on
Keep it on, it helps keep the cheese's shape and keep it all deeeelicious!





yum.
you should probably bake it with the rind off otherwise it will look and taste funny
Keep it on. So it won't make a gressy mess. And it will be much easier to serve
leave the rind on!
the rind holds thr melted cheese in
ON.
With It On
excuse me???
on.
Ikd, but u should look at the website. :-0
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