August 2006 Weddings
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Foodies - Baked Brie question
Question - the recipe sounds super simple, just put a round of brie in the middle of puff pastry dough and bake. Wow, how easy is that? My question is doesn't brie have a white crust around it? Should I bake white crust and all or somhow take the crust off?
Slainte!
my read shelf:
my read shelf:
Re: Foodies - Baked Brie question
my read shelf:
yeah, I don't care for the rind either. But I leave it on when I make a baked brie, because some people like it (Erik). And it's not to hard to scrape off when it's all soft and gooey......yummmmm.....man I want some warm brie right about now!
I make my baked brie two ways, sweet or savory.
Sweet: coat the top of the brie round/chunk with a healthy amount of apricot jam, then add craisins or currants and chopped pecans or hazelnuts.
Savory: coat the top with pesto and top with pine nuts and sun-dried tomatoes.
You can take the rind off or leave it. Up to you!
I don't like it so, I take it off.
Interesting side note - I asked last week on the What's Cooking Board if they leave the rind on or off when cooking - I got like 8 or 9 responses and they all said they kept it on!
I am glad to see others don't like it either.