Originally Posted by Alix
Was the cheese near the element? (Broiler?)
nope, right in the middle rack of the oven
the brie was about a 5 " round.
I have a ton of brie at home in my freezer and have used it a hundred times.
yes the oven was on.
no the wrapper wasn't still in tact.
they were granny smith apples and around here anyway, they are not a very wet apple.
our dd thought the same thing asking her brother if he drizzled the baquette with a little olive oil first. he hadn't but still the brie not melting is what puzzled me.
plus, just no flavor. I like intense flavors. not overpowering like the garlic infused olive oil I got for a gift that is wayyyyy over board in garlic flavor, takes me face off. but I bought regular olive oil for this as the kids had none and it never got used on appetizer. brie was not hard or a brick. I felt it before buying and it was soft and perfect.
son has a viking stove/oven and maybe it was on the convection setting instead of the regular oven setting or vice versa, that may have made a difference, seeing as I didn't do it, I don't know which setting our ds #2 used.
I won't make the mistake of doing this again unless I use another type of apple, a favorite of mine is gala or fuji, but having said that, the galas I bought for the apple pie I made did not exude much juice to the pie as it was dry too
rats and dangit anyway