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7 Jun 21, 03:53 PM |
#1
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Imagineer
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Baked camambert
We have baked some camambert before at home and have found the outer casing rather rubbery in texture... we thought this was normal.
However, on Saturday we went out for a meal and had some lovely baked camambert with a lovely crispy crust. Is the down to the quality of the camambert, or a cooking method? The crust was golden brown in colour, however there weren’t any breadcrumbs Any ideas?
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7 Jun 21, 04:08 PM |
#2
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Imagineer
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Brush the top of the camembert with olive oil to make it crispy
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7 Jun 21, 07:38 PM |
#3
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Thread Starter
Imagineer
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7 Jun 21, 08:00 PM |
#4
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VIP Dibber
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We have some Camembert bakers and we cut a cross in the top and brush with oil. The top crisps up nicely.
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ALISON 1998 Villa in Kissimmee 2009 Animal Kingdom Lodge 2011 Animal Kingdom Lodge 2014 Villa Lake Berkeley 2016 Villa Bass Lakes 2017 Villa on Solana and Vero Beach 2018 Villa on Highlands Reserve and St Pete Beach 2019 SLC, Cabana Bay, Highlands Reserve & Coronado Springs, 2020 Feb half term villa chilling. 2022 villa on Calabay Park and a trip Clearwater beach. 2023 Orlando and Clearwater |
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7 Jun 21, 08:20 PM |
#5
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Imagineer
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You want a decent quality, and really ripe and stinky Camembert too
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Mitch xx |
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8 Jun 21, 09:50 PM |
#6
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Imagineer
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I guess you also need to get the camembert wheel instead of breaded camembert. There are no breadcrumbs on a Camembert wheel.
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Nuala |
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8 Jun 21, 10:41 PM |
#7
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Imagineer
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I sprinkle the top with rosemary and drizzle honey from a local bee keeper on mine and serve with a very dark rye bread or home made sour dough bread and rosemary and garlic infused olive oil for dipping olives are an optional extra
It’s never a starter for us but a complete meal for us Instead of baking try it on the bbq I just stick a wheel on a bbq pizza stone or tin foil tray till it starts to bubble through the skin and serve with tortilla chips for dipping And a salad with jalapeño olives red onion etc |
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9 Jun 21, 07:01 AM |
#8
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VIP Dibber
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I am hungry now! I love cheese!
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