chicagomom
Harwood Heights, IL
age: 37
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Okay.Here goes.Making a pastry wrapped Brie topped with a cranberry relish.Am I supposed to cut off the white "rind" before I wrap and bake? Would appreciate any help with this as soon as possible.
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slapstick_37
Marble Falls, TX
age: 55
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I don't think it's necessary. I had some of this as a 'taste' in the local grocery a week or so ago, and they hadn't removed the rind. Should be fine.
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chicagomom
Harwood Heights, IL
age: 37
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Oh thank you Slapstick. When I realized I wasn't going to get any replies in time I just wrapped it as is.Put it in the oven,didn't set a timer,proceeded to do somethings around the house.And you guessed it I forgot about it.I hadn't crimped it tight enough and some of the cheese leaked out.I just cut around it and put it out.What are you going to do.Had a good laugh.Stuff like that makes my day! 
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slapstick_37
Marble Falls, TX
age: 55
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Sounds like me when I bake cookies! The last tray always burns because I forget it's in the oven, and I'm sick to death of baking by then! Next time, I'm just going to throw the last tray out rather than try to bake them.....
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thatboycancook
Elgin, IL
age: 34
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Sorry my dear, Did not read your request in time. Never remove the rind it helps hold the warm brie in shape as it cools. Also let rest as it comes out unless you want it to melt over something such as roasted asparagus. Which is fantastic!
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