Quote:
Originally Posted by honeychile
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I love baked brie, but the couple times I've made it, it was awful! What's the scoop, do you pare off the rind all over, just on the top, or the top and the sides? Help!!
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I hate Brie rind, so I usually cut it off completely. I also don't like baking the entire wheel at once, I spit it up into small pieces and wrap the dough around it and bake. It's so much quicker and far easier to serve.