blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,403
Okay well this part of the forum is more dead than most...yikes.
So I was thinking of making some brie. It's not 'hard to make', it's particular.
Brie and Camembert are similar cheeses, one is bigger one is smaller and they both grow some white fungus on the outside, a white rind, while the interior begins to liquefy under the rind, and the paste remains pasty unless the fungus is left overly long and then it liquefies the entire cheese. If it gets overly ripe, it starts to smell of ammonia, that is the hallmark of an overly ripe brie for instance.
So I'm going to make it because it has mushroomy flavors and smells, and that is something we like. The cheese grows its mushroomy rind in the first few weeks in a cheese cave at 55 degrees F and high humidity. Then, it is wrapped in special paper, or parchment and foil, to continue to age in a normal refrigerator for a number of weeks.
Since I don't actually KNOW we'll like it, I asked DH to pick some up so he can taste it and then we can decide if we actually want to make it. So he did! I could kiss him for that. He said he'd make some molds for it, so I can make 6 brie from 2 gallons of milk.
So I want to bake some brie. First we'll have a little bit of it, cold so he knows what it tastes like cold. Then I want to bake it. I pulled out some pastry, um, puff pastry I had frozen tonight. Tomorrow I want to bake it. Since I have never done this previously, I wanted to ask you all for advice. How thick should I roll out the puff pastry, and how to bake it, if you know. Is this something you like or do you prefer brie to be cold or room temperature?
So I was thinking of making some brie. It's not 'hard to make', it's particular.
Brie and Camembert are similar cheeses, one is bigger one is smaller and they both grow some white fungus on the outside, a white rind, while the interior begins to liquefy under the rind, and the paste remains pasty unless the fungus is left overly long and then it liquefies the entire cheese. If it gets overly ripe, it starts to smell of ammonia, that is the hallmark of an overly ripe brie for instance.
So I'm going to make it because it has mushroomy flavors and smells, and that is something we like. The cheese grows its mushroomy rind in the first few weeks in a cheese cave at 55 degrees F and high humidity. Then, it is wrapped in special paper, or parchment and foil, to continue to age in a normal refrigerator for a number of weeks.
Since I don't actually KNOW we'll like it, I asked DH to pick some up so he can taste it and then we can decide if we actually want to make it. So he did! I could kiss him for that. He said he'd make some molds for it, so I can make 6 brie from 2 gallons of milk.
So I want to bake some brie. First we'll have a little bit of it, cold so he knows what it tastes like cold. Then I want to bake it. I pulled out some pastry, um, puff pastry I had frozen tonight. Tomorrow I want to bake it. Since I have never done this previously, I wanted to ask you all for advice. How thick should I roll out the puff pastry, and how to bake it, if you know. Is this something you like or do you prefer brie to be cold or room temperature?