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Cheese melting guide
(sh.itjust.works)
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this post was submitted on 01 Apr 2024
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I've never gotten Brie to melt smoothly, it just turns into an oily puddle of melted plastic. What's the trick? I'm correct in cutting off the rind first, right?
You have to add a bit starch.
Good idea, thanks!
You have to keep the rind on if you're baking it. Also, the rind is edible and (if you like mushrooms) tasty!
I love the rind, but I assumed that was the source of the oil I'm seeing. It doesn't seem to be!
Brie is just kinda greasy. The oil you're seeing is supposed to be there. Understandably off-putting for some. What I like to do is bake it with something that can kind of soak up/ conceal the excess oil. My go to is sauteing cubed sweet potatoes in olive oil with onions, garlic, salt, pepper, rosemary, thyme and a pinch of cinnamon. Once they're a little over halfway cooked with some decent browning I'll surround the brie with the potatoes and chuck it in the oven to bake the brie and finish the potatoes. Top that with some brown sugar baked pear (sliced pear with a bit of salt, some good cinnamon and fresh nutmeg, splash of white wine, cooked in a little sugar to make a "sauce" ) and you've got a feast fit for a king (or three haha)
Get some sodium citrate powder, it's the secret to making smooth cheese sauce.
I'll look into it! Saw it elsewhere in the thread.
Really low heat is my trick, all cheeses have a point where they separate and Brie is already basically melted to begin with, so just get it extra warm but not hot and you're golden.