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Innovate Frozen Breaded Brie Wedges - 1x24x36g

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Try pairing hearty beers, like Scotch Ale, Stout, or Porter, with Brie. Additionally, beer that is on the fruiter side, or a highly carbonated Pilsner, will enhance any Brie experience. And if alcohol isn’t on the menu, light and fresh fruit juices like apple or grape juice pair perfectly. How To Store Brie Properly This breaded brie doesn't give the instant gratification you get from cheese on toast, but it is a show stopper and worth the effort. It arrives at the table as a golden, crispy, triangle of yumminess. And then you cut it open and molten brie oozes out. Truly words cannot explain how good this is. If you like cheese then you have to try this. If you don't like cheese then you have to try this 😉 if anything can convert a cheese hater then it is this dish. It is seriously that good! It is so good that I want to invent a way of travelling from my computer to yours, just so I can share this with you. I want you to taste this, I want you to enjoy this. I want you to love it. Scratch that! If I did that I would have to share my slice and this baby is all MINE!!!

I was first given this recipe by my Stepmother. She told me the recipe down the phone so I don't have the original source. I wish I could claim this as my own, as truly I would go down as the greatest cheese recipe writer ever. But sadly it is not, so I will continue to thank the unknown genius that created this. Président Brie is made with cow’s milk, which is how Brie has been made traditionally, however you can also find goat’s milk Brie. Brie is made with rennet and warmed up to 37º Celsius to obtain the curd and most of its flavor. Once the perfect texture is achieved, it’s ladled into the round molds where it sits for up to 18 hours. Then, the cheese is carefully salted before it’s aged. The aging process allows the rind to bloom, creating a thin protective exterior. When it comes to freezing and defrosting brie, we’d have to say it does not freeze particularly well. The reason is that brie is a soft cheese and loses some of its texture once defrosted. Like many dairy and cheese products, brie is not something you will want to refreeze, ever. You will degrade the flavour and completely ruin the texture rendering it thoroughly unenjoyable.

Introduction & method

When pairing Brie with wine, it’s important to think about which flavor or texture of the Brie you want the wine to bring out, matching the acidity level, and balancing the flavors. If you want to accentuate Brie’s creaminess, open a bottle of Chardonnay or Sauvignon Blanc. For white wine, these two have a full body that can match Brie’s richness and the acidity to cleanse the palate to keep it from becoming too overwhelming. Don't be worried by the rind of your brie. Once these are cooked you won't notice it. But don't cut it off or the brie will just oozes out of your crumb and you'll be left using chunks of bread to scrapethe pan out. The key to freezing brie with any level of success is to ensure it is airtight. Wrapping it in multiple layers of cling film is the best way to achieve this. For all there is to know about Brie, this is your guide. From the history of Brie, to how to serve it, cook it and pair it. Use this guide to not only inform yourself, but to explore inspirational recipes and other related Brie posts. Unfortunately, frozen brie is not something you will want to serve on a cheeseboard. Instead, try to only use it in cooked dishes.

If you’re looking to go a sweeter route, try cooking Brie with fruit. Caramelized plums and Baked Brie or Apple and Brie Crostatas are sure to give you all the warm and fuzzy feelings as the colder weather sets in. Featuring Brie on a dessert cheese board or a more customizable baked Brie? Adding jam and fruit preserves is the easiest way to infuse a little sweetness in your Brie dish. Brie has a mild and bloomy flavor profile and creamy texture which makes it easy to pair with an array of foods. This cheese isn’t overpowering, so it’s a simple way to enhance the flavors of its accompaniments. Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny. To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms.No need to take the rind off brie before baking (or eating!). The rind is entirely edible and very neutral in flavor. It’s also the hero that keeps this wheel of cheese in one piece while it's turning into its gooey state in the oven. The Président® brand has been bringing the artisanship and tradition required to make the perfect round of Brie, making us the #1 Brie brand in France and the U.S. As Europe’s leading cheese expert, we’ll be your guide for everything you need to know about Brie – from how it’s Once you have correctly sealed your brie for freezing, it can stay frozen for a maximum of 6 months and still maintain a high quality.

Centuries ago, Brie was given as tribute to French Kings. It’s easy to taste why, especially when you know how to eat Brie. Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing brie to have the best results: If you prefer red wine, serve Brie with a mild Syrah or red blend to introduce some jammy flavors. Brie plays just as well with darker blends. Pop open a bottle of Pinot Noir to pull out Brie’s earthiness. This old-world wine can match this cheese’s flavor without overpowering it. Another option is a playful, tart Beaujolais to pull out the tangy flavors of Brie and downplay its creaminess.We’ve touched on the creamy texture and buttery flavor of Brie throughout this guide, so it’s no doubt that this cheese is absolutely delicious with proteins. In fact, you can think of adding Brie to your meat entrée almost like incorporating butter. Brie’s mildness is an ideal canvas for the smoky, salty and savory flavor profile of meats and smoked fish. The creamy texture holds the marinades while complementing the meats’ briny texture for a delicate yet complicated combination. A lunchtime staple with endless combinations, yet we often revert to tried and true sandwich recipes. If you’re finding yourself in a bit of a rut, try elevating your sandwich with Brie cheese. Combine Président Brie, caramelized onions and apricot preserves, and then press in a panini press for a warm, gooey Brie meal. You can find the full recipe here. Have I mentioned how much I love cheese? Cheese is my comfort food, nothing cures heartachelike melted gooey cheese. Or on a less dramatic note 😉 nothing cures that 'I am having a bad day feeling' better than melted gooey cheese. Honestly. Cheese on toast or a toasted cheese sandwich can cure almost anything! Especially if someone else makes it. If that someone else is your bestie whilst you put your pj's on and open a bottle of wine.....well really the world has already righted itself. Beyond these basic ideas for pairing, the options are endless. If you would like to keep exploring how to eat Brie, Président has a myriad of seasonal cheese plate ideas. Président’s guide to putting together the perfect cheese and charcuterie plate is also sure to inspire.

Prepare Brie: Cut your brie wheel or wedge into smaller portions, ideally no larger than 450 grams, and consider how you plan to eat it. You won’t want to defrost more than you’re likely to eat as it will then go to waste. Is there anything better than cheese and bread? This pair was simply made for each other. And the best part is that there are so many ways to customize this combo that there’s something to suit any occasion and anyone’s taste. Flash Freeze: Place a freezer-safe bag onto a baking sheet. Insert your brie slices into the freezer-safe bag and make sure they are not touching one another. Squeeze out as much air as possible. Place into the freezer and freeze until solid. Whenever I have stale bread I make breadcrumbs and pop them in the freezer, that way I always have them to hand. If I have run out I put a few slices of bread into the toaster and just heat them through until the outside is crispy but not coloured. Then they can be left to cool and wizzed in a food processor. I have tried this with panko breadcrumbs but they don't seal the brie enough and you lose cheese. I haven't tried it with shop bought breadcrumbs as I never have those in the house. But I am guessing they would work reasonably well.Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind. Perfect for salads, sandwiches, and pasta, your brie is ready to be enjoyed in a variety of delectable dishes. Final Freeze: Remove from the sheet and place in a freezer-safe container. Label and store. You want to store the bag in a container as you don’t want the brie to absorb other flavours from the freezer. Dive in and learn about all of the ways to use and enjoy France’s most iconic cheese. Guide Sections: The Brie Basics The go-to beverage to pair with Brie is champagne. But Brie also pairs fantastically with certain wines and beers. Soft and fruity red wines, such as Pinot Noir, will contrast beautifully with the mellowness of Brie. Acidic, herbaceous, dry white wines like Sauvignon Blanc will also work well.

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