There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Baked brie is a classic starter commonly served with fresh fruit, biscuits and honey. Brie has a simple, delicate taste that accommodates the addition of other flavors well, and isn’t commonly used for out-of-hand eating. Its soft texture facilitates melting, best achieved through baking. The best method of reheating baked brie takes into consideration factors such as added moisture, to prevent drying, and gentle cooking, best achieved with a low-temperature oven. A bit of water added to the oven creates enough steam to envelop the brie while safely heating it. Add this to my Recipe Box.
Heat the oven to 250 degrees Fahrenheit.
Wrap the brie loosely in aluminum foil. Place a sheet pan on a wire rack, then place the brie on top of it.
Pour 2 tablespoons of water in the sheet pan and place the brie in the oven.
Heat the brie for 10 minutes or until it is oozing.
- "The Professional Chef 8th edition"; The Culinary Institute of America; 2006
- Photo Credit Jupiterimages/Photos.com/Getty Images