Rind on Brie? Easy way to remove
Discussion
Absoluetly love my Brie, but am not mad on the rind. It's nothing to do with the fact it is bacteria, or taste. It is just the texture that I don't particuarly enjoy, its the gooey cheese inside I enjoy.
Now, is there any foolproof way to remove said rind without making a right mess and wasting half of a brie circle?
I've even tried partly freezing it and cutting the rind off, but am still being massively wasteful and making a hash.
Anyone have the magic trick?
Now, is there any foolproof way to remove said rind without making a right mess and wasting half of a brie circle?
I've even tried partly freezing it and cutting the rind off, but am still being massively wasteful and making a hash.
Anyone have the magic trick?
Only suggestion I have is to remove it when its cold - straight from the fridge and then store it rindless. Once you get it to eating temperature, removing the white without losing half the cheese is practically impossible. However storing it might be tricky with all the rind removed.
Incidentally:
Take 1 Camembert from its wooden box. Remove the wrapper and carefully slice the top rind away. Prick with a knife and sprinkle a couple of teaspoons of white wine on the top of the cheese. Put the sliced rind back on the top and slide the whole lot back into its wooden box. Leave the wooden lid off and put the cheese in a medium oven for about 15 minutes or until the centre is warm when you stick a skewer in it. Take to the table still in the box with a pile of crusty bread, some cornichons and boiled baby new potatoes.
Incidentally:
Take 1 Camembert from its wooden box. Remove the wrapper and carefully slice the top rind away. Prick with a knife and sprinkle a couple of teaspoons of white wine on the top of the cheese. Put the sliced rind back on the top and slide the whole lot back into its wooden box. Leave the wooden lid off and put the cheese in a medium oven for about 15 minutes or until the centre is warm when you stick a skewer in it. Take to the table still in the box with a pile of crusty bread, some cornichons and boiled baby new potatoes.
It seems as impossible cold as it is at room temperature! Even having been in the freezer for half an hour that rind clings onto the cheese like st to a blanket.
Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.
Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.
escargot said:
There really is no easy way mate. If you don't want to be forever destined to waste half of it, just try to enjoy the rind as well.
Impossible I just get up mega early and crack on...So A: I get it sorted in time to leave for work!
B: The kids don't here me swearing at the bloody thing!
We have a love hate relationship!
dougc said:
Only suggestion I have is to remove it when its cold - straight from the fridge and then store it rindless. Once you get it to eating temperature, removing the white without losing half the cheese is practically impossible. However storing it might be tricky with all the rind removed.
Incidentally:
Take 1 Camembert from its wooden box. Remove the wrapper and carefully slice the top rind away. Prick with a knife and sprinkle a couple of teaspoons of white wine on the top of the cheese. Put the sliced rind back on the top and slide the whole lot back into its wooden box. Leave the wooden lid off and put the cheese in a medium oven for about 15 minutes or until the centre is warm when you stick a skewer in it. Take to the table still in the box with a pile of crusty bread, some cornichons and boiled baby new potatoes.
I add honey instead and then dip in thick cut chips and maybe have an onion marmalade on the side....oooo hungry now.Incidentally:
Take 1 Camembert from its wooden box. Remove the wrapper and carefully slice the top rind away. Prick with a knife and sprinkle a couple of teaspoons of white wine on the top of the cheese. Put the sliced rind back on the top and slide the whole lot back into its wooden box. Leave the wooden lid off and put the cheese in a medium oven for about 15 minutes or until the centre is warm when you stick a skewer in it. Take to the table still in the box with a pile of crusty bread, some cornichons and boiled baby new potatoes.
Claire
escargot said:
There really is no easy way mate. If you don't want to be forever destined to waste half of it, just try to enjoy the rind as well.
I'm inclined to agree. Despite my view that French cheeses are incredibly dire compared to English ones, I'm of the mind that Brie needs all the help it can get, flavour-wise, and the rind does exactly that.bazking69 said:
It seems as impossible cold as it is at room temperature! Even having been in the freezer for half an hour that rind clings onto the cheese like st to a blanket.
Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.
I recently discovered a brie like cheese in M&S called Saint Andre http://en.wikipedia.org/wiki/Saint-Andr%C3%A9_chee...Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.
The nicest cheese I have ever tasted!
Chocolate Teapot said:
bazking69 said:
It seems as impossible cold as it is at room temperature! Even having been in the freezer for half an hour that rind clings onto the cheese like st to a blanket. Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.
I recently discovered a brie like cheese in M&S called Saint Andre http://en.wikipedia.org/wiki/Saint-Andr%C3%A9_chee... The nicest cheese I have ever tasted!Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff