But if you over bake it, the "cheese" residue swimming in the oil has a somewhat waxy texture. Still tastes good though - better once it cools off. Triple cream Brie is more prone to this.
Oh I see. I always watch it carefully not overbake it so it's been a long time since I've had broken down cheese wax. One bad brie taught me to take it out when it is just melted and not a moment longer.
>But if you over bake it, the "cheese" residue swimming in the oil has a somewhat waxy texture. Still tastes good though - better once it cools off. Triple cream Brie is more prone to this.
Oh I see. I always watch it carefully not overbake it so it's been a long time since I've had broken down cheese wax. One bad brie taught me to take it out when it is just melted and not a moment longer.
Alas, I've done it twice
Alas, I've done it twice
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