Removing the rind from Brie

3 years ago

I really apologise if this has been mentioned and /or if it’s just old news, but here it goes. I was making appetizers today and wanted to remove the rind from a round of brie. I hate that! But then, I had an idea and it worked! a potato peeler! Worked fantastic!

Featured Answer

floral_uk z.8/9 SW UK

3 years ago

last modified: 3 years ago

Never heard of removing the rind from a Brie. It keeps the cheese from collapsing into a blob. If the cheese holds up for long without the rind, imo it’s not ready to eat.

Sort by:Oldest

Comments (10)

carolb_w_fl_coastal_9/10
3 years ago
Puzzling why someone would want to? That's my favorite part 😋
plllog
3 years ago
Usually, I'd choose a different cheese if I didn't want the rind, but I can imagine needing to make brie work. Thanks for the suggestion! I don't think I'd have ever thought of that!
Related Discussions
Anyone baking yet?
Q
Comments (56)
I dunno. It can be made with either walnuts or pecans. My recipe for pecan puffs is from my friend's italian grandmother, but I don't know where she got the recipe. The measurements are american, so it's probably from here someplace. It's just your basic flour butter nut concoction. I heard the same about pecans. Too bad I don't like them all that much. Pecan Puffs 1 cube butter (4 oz) 2 T sugar 1 C flour 1 C pecans/walnuts, chopped fine (or processed) 1 t vanilla fine sugar for dusting/coating Cream butter and sugar. Add chopped nuts and flour. Roll into small balls, bake at 325F for 40 mins. Roll in sugar after removiing from oven. I prefer the nuts hand chopped rather than processed, but it adds significantly to the prep time. While I'm at it: Tea Chiffon Cake 3 tea bags (or 3 bags worth of tea leaves, ground/chopped fine) 5 egg yolks 7 egg whites salt 70 cc (2.35 fl oz) vegetable oil (anything that doesn't smell) 100 cc tea (3.4 fl oz) 140 g (5 oz) sugar 120 g (4.25 oz) flour and 1 t baking powder, sieved together Beat egg yolks, salt and half the sugar until white. Add tea and tea leaves. Gradually mix in the vegetable oil. Mix in the flour. In another bowl, beat egg whites to soft peaks. Beat in the remaining sugar 1/3 at a time. Fold the yolk mixture into the whites, 1/3 at a time. Pour into a tube pan. Bake for 40 mins at 170C/340F. Hmmm... That doesn't look like enough for a 16 C pan. I bet those are Japanese size eggs too. Might be easier to find a US recipe and add the tea. One of these days I will start eating rhubarb again. It still brings back memories of the rhubarb crumble with watery custard that my catholic school in the UK served for lunch.
...See More
Parmesan rind confusion!
Q
Comments (10)
You can't grate the wax on cheese...it just won't grate just gums up a grater. The only common cheeses I can think of that are sold with the wax are Gouda and Edam and occasionally a well aged Vermont Cheddar. I toss a rind into the soup pot too....but I try to grate the rind as I go and not have much of a dry rind left. I grate on a chunk until It won't grate any more then I pop it into the soup or sauce pot! After it has simmered fora couple of hours, you can scrape off the outside and simmer it some more! Good stuff that cheese from Parma! Here is a link that might be useful: Parm reg.
...See More
Another question about Brie
Q
Comments (5)
The recipe I printed out was from a link posted on this forum to The Gateway Cookbook. Again, I do not know who posted it, but I seem to recall she won a contest last year using this recipe. We love it. Green Chile and Brie Soup 1 cup chopped onions 1/2 cup chopped celery 4T butter 2T flour 16 oz chicken broth 16 oz half and half (milk is okay)* I've always used 1/2 &1/2 1/2 lb Brie * I remove the rind 2 - 4 oz cans of chopped green chiles (or preferably fresh roasted chiles) salt & pepper to taste Saute onions, celery in butter for 5 mins. Wisk in flour Then add in half and half and broth Stir thoroughly Add brie to soup in small pieces Stir until brie is melted (about 10 minutes) Add green chilies, simmer for another 2 minutes and serve. The other recipe I mentioned was actually posted by canarybird ( sorry Sharon on the mis credit) We like the combination-usually one of these dishes being planned leftovers from earlier in the week. Posted by: canarybird on 10.21.2007 at 06:44 am in Cooking Forum SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb
...See More
Zest vs. peel vs. rind
Q
Comments (5)
Zest and peel are really one and the same - the orange layer without any of the white pith. Peel is also generally used when it's candied, in which case it will have more of the white pith. Rind includes the orange and pith layer, and once again is generally candied. I keep both European Orange (and Lemon) Zest and European Candied Orange Peel in my freezer - products I get from King Arthur Flour. I get consistent results in baked goods using these items, which isn't always true with citrus I buy at the store. -Grainlady
...See More
nekotish
3 years ago
Brilliant idea.I don't mind the rind but my DD's don't care for it Thanks @lulu
Islay Corbel
3 years ago
I bet there wasn't much left LOL Was it an American"Brie"? You would have a devil of a job doing that to a French one LOL
plllog
3 years ago
I think it must have been a young one.
Lulu
Original Author
3 years ago
I was surprised it did work. I don’t know the age of it, and as it was going to be baked and combined with other stuff, I thought it seemed ok. The rind just barerly came off, no waste. it was afrench creme brie from Costco. it was cold from the fridge. I really am an amateur. I just thought it was really good for what I wanted
Lulu
Original Author
3 years ago
Just for the heck of it, here is the recipe I made.

https://recipekeeperonline.com/recipe/ibeXagCO1U-5KyvhUJiSgA

I guess I just don’t like the rind. .
gardengal48 (PNW Z8/9)
3 years ago
I've never considered removing the rind either, especially if the Brie is going to be baked. It's what holds it all together, otherwise it comes out as a messy blob, as floral described. Plus the rind is fully edible!!
plllog
3 years ago
Lulu, we're an opinionated bunch, Please don't let it get to you. The comments are about the food, not you. You're very welcome here in the Cooking Forum.

So, the rind isn't needed if your cheese is young and firm, since it was baked in pastry. Also, the rind on young brie can be a bit rubbery and bitter in the wrong way. Technically, it isn't ”ready to eat” as Floral said, because at its full flavor, proplerly aged, it's very soft to runny, and the rind is more tender and flavorful. But this recipe was meant for young firm cheese--and Costco priced. I think the rind might have given an unpleasant texture to the pastries and your trick of peeling it was a good idea.

Re ”American” brie, the issue is that it's sold young, whether it's French or American, and a lot of Americans are inexpert at storing and aging their cheeses. Contrary to the prejudices I've often heard expressed, American made ”brie” (same kind of cheese, off appelation) can be indistinguishable from similar, proper French bries, when one compares like to like. Cheesemongers and some supermarkets with specialized cheese sections, here, do sell ready to eat cheeses, and cuts, but they don't travel well, and can go bad while waiting to be sold, raising the prices of all the cheeses.

Removing the rind from Brie

floral_uk z.8/9 SW UK

Comments (10)

carolb_w_fl_coastal_9/10

plllog

Related Discussions

nekotish

Islay Corbel

plllog

Lulu
Original Author

Lulu
Original Author

gardengal48 (PNW Z8/9)

plllog

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Removing the rind from Brie

Comments (10)

Related Discussions

LuluOriginal Author

LuluOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Lulu
Original Author

Lulu
Original Author