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#1
03-15-2006, 08:33 PM
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 Brie question I'm hoping that someone here can help me with this question. I often bake Brie in my oven, but this weekend I will be away on a trip with no access to an oven. However, I will have a crockpot and I am wondering if I can maked 'baked' brie in a crockpot. Any advice would be appreicated!      |
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#2
03-15-2006, 09:05 PM
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| Wow...you know, I never even THOUGHT about doing it that way...hey, give it a shot, on high, obviously, before ya go, and keep it sealed until you think it's done...maybe there's a unit out there that can generate enough heat...keep us posted !
__________________ "Do sober what you said you'ld do drunk" - Ernest Hemingway |
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#3
03-15-2006, 11:15 PM
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| I'd do it in a cast iron Dutch oven with charcoal. But, hey, that's just me. |
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#4
03-16-2006, 05:39 AM
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| Bake it? No. Melt it? Yeah. It depends on the result you are trying to achieve. If you just want it a warm gooey version of letting it sit on the table to room temp, then a crock pot would probably work fine, but the temp it gets up to isn't something you'd want to use to bake a crust in. I agree with the dutch oven thing for that. The heat's hi and dry. Then you're getting into a whole different science. Hey, you could invent a new Cowboy Chuckwagon thingie! Kewl. April |
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#6
03-16-2006, 10:15 PM
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| Quote:
I'd better stop this train of thought before I get in trouble.  |
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#7
03-17-2006, 06:18 AM
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| I hope I didn't offend, I'm a huge dutch oven fan(not a niners fan though, go Dolphins!). It just struck me funny. I tend to visualize the Blazing Saddles bean scene when I think of chuck wagons. Tony |
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#8
03-17-2006, 07:56 AM
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| No offense at all! (Just like the current 'Niners, no freakin' offense at all.) I thought your post was funny and I enjoyed it. Thanks. |
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#9
03-17-2006, 09:34 AM
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| I see 2 potential problems with doing it in a crockpot. First I don't think that your crockpot will get hot enough to get a nice golden brown on your pastry and secondly, the heat will be too high for too long that the cheese will melt, stay melted and ooze through your pastry. I know these 2 concerns sound like contradictions but we are talking about a significant temp difference in what you need to brown the pastry and what it takes to melt the cheese.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#10
03-23-2006, 12:42 AM
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| "Fatback Mountain" ...hey...how about that?  |
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