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Deep frying a whole camembert...

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joko | 17:11 Thu 23rd Feb 2012 | Food & Drink
17 Answers
can you do this or would it just split and go everywhere?

i could bake it but i like the idea of this for a change

cheers
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I have never deep fried a whole one but I have done it in wedges.
Sounds like an interesting idea. Not sure what would happen.
Sorry, pressed submit too quick! I deep fry it in breadcrumbs and it doesn't split at all.
Breadcrumb it...
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I used to pass portions through milk/egg mix and breadcrumbs twice then get them as cold as possible and then deep fry. Watching them like a hawk in case the start to leak. A goosegerry compote went very well with the cheese.
Could we do it in filo red?
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i cant use pastry or bread crumbs unfortunately... but i suppose if it doesnt split with them why would it wiithout...
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We used to do brie in filo pastry. So long as you use 4-5 squares of filo and put it in the fridge to chill it properly it should come out absolutely fine.
Is it a flour allergy? If so, baking it sounds favourite
Are you like my brother jono? He can't bear to touch anything floury. As a result he doesn't eat pies, puddings, dumplings etc.
Missing out big time IMHO.
Pastry and b/crums form a protective crust and stop the cheese rupturing in the hot oil. The cheese on its own would just disnitigrate and ruin your oil. You could try it using Haloumi cheese.
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i do use halloumi...but i have some camembert here...they are totally different cheeses

i think ill just try it and line the basket with foil so if it does split, it will only ruin some of the oil

i could make a batter with soya flour perhaps

thanks all
I love it baked with garlic,Then eat with crusty bread (and butter)
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just tried it...it was lovely...didnt split...it inflated a bit but not majorly, went lovely golden brown. had it on high heat too...

cheers all

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