I take issue with the cobbler description. You actually put the batter below the fruit and it rises to the top as it bakes. Ain’t no dolloping with a cobbler. And I will commit acts of violence on anyone that uses biscuit dough for a cobbler
Idk if it’s an ADHD thing or just a normal people thing but I think I don’t remember much about the books until I’m discussing/writing about the subject. It jogs my memory and all of a sudden I can recall significant portions of the texts. Perhaps not verbatim, but the overall vibe is there. Doubly so if it’s something you’re actually interested in. Don’t beat yourself up too much OP, you probably remember more than you realize!
Honestly I eyeball it haha. Juice a lemon/lime (or 1oz/15ml of juice) and add bicarb a little bit at a time until it stops fizzing. Make sure to stir it well before adding more
Brie is just kinda greasy. The oil you’re seeing is supposed to be there. Understandably off-putting for some. What I like to do is bake it with something that can kind of soak up/ conceal the excess oil. My go to is sauteing cubed sweet potatoes in olive oil with onions, garlic, salt, pepper, rosemary, thyme and a pinch of cinnamon. Once they’re a little over halfway cooked with some decent browning I’ll surround the brie with the potatoes and chuck it in the oven to bake the brie and finish the potatoes. Top that with some brown sugar baked pear (sliced pear with a bit of salt, some good cinnamon and fresh nutmeg, splash of white wine, cooked in a little sugar to make a “sauce” ) and you’ve got a feast fit for a king (or three haha)
You have to keep the rind on if you’re baking it. Also, the rind is edible and (if you like mushrooms) tasty!
Soft cheese = stringy melt
Young/semi-firm cheese = creamy melt
Aged/hard cheeses = no/difficult to melt
Exceptions: halloumi and paneer will sear like meat and not melt
Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)
An article on the science of cheese melting for the curious
Tip: reacting baking soda (sodium bicarbonate) with citrus juice (citric acid) will yeild a solution of sodium citrate of you don’t have any/don’t want to buy some just to try it out
Created in Canada by a Greek immigrant!