America's Test Kitchen: Soften Creamy Cheeses with a Warm Water Bath
Ah, always the problem -- you want to slather some Brie on a baguette for lunch, but you've just taken it out of the fridge. America's Test Kitchen offers a solution. What are your thoughts on this daring method?
A rule of thumb for creamy cheeses like brie or camembert is that they're best enjoyed at room temperature, but when you're hungry and pull it out of the fridge, you're stuck waiting an eternity for the cheese to come to up to temp. America's Test Kitchen has a solution for us that won't ruin the cheese: a warm water bath in a tightly sealed plastic bag. It takes a fraction of the time, won't ruin the texture or flavor, and gets the cheese into your face sooner.