DebPC
Staff member
- 3,020
Had some friends over Wed. night and used my Cocotte for the first time. I got some lite Brie (first time using this) and put it in the Cocotte, poured some Rasp Hab over it and put it in the oven for a bit. You couldn't tell at all that it was lite Brie but it was hard to cut it up and get it out. The brie was soft- it was the skin that was the problem. The only other Brie recipe I've made is the Pepper Pecan Apricot one with baguette slices recipe on the flat stone. Love that recipe. When you do Brie in the Cocotte do you cut it up or slice it ahead of time?