Deep frying a whole camembert...

[joko]

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

[vodkancoke]

I have never deep fried a whole one but I have done it in wedges.

[tenrec]

Sounds like an interesting idea. Not sure what would happen.

[vodkancoke]

Sorry, pressed submit too quick! I deep fry it in breadcrumbs and it doesn't split at all.

[ummmm]

Breadcrumb it...

[dickythecook]

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.

[sasskins]

Could we do it in filo red?

[joko]

i cant use pastry or bread crumbs unfortunately... but i suppose if it doesnt split with them why would it wiithout...

[vodkancoke]

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.

[dickythecook]

Is it a flour allergy? If so, baking it sounds favourite

[sasskins]

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.

[dickythecook]

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.

[joko]

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

[giveup]

I love it baked with garlic,Then eat with crusty bread (and butter)

[joko]

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