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How To Brown Butter

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How To Brown Butter

What Is Brown Butter?

Also known as buerre noisette in French, is made by heating butter until the milk solids caramelize, imparting a golden color and toasted, nutty flavor.

The French technique is an easy way to ramp up the flavor of regular butter without adding any extra ingredients. While easy to make, butter can go from brown to burnt fast. Follow this simple steps for great results every time. How 

 

STORAGE

You can safely store it in a covered jar in the fridge for at least two weeks. If it smells sour or vastly different from the original aroma it had when it came off the stovetop, consider it expired.  

It can also stores well in an airtight container in the freezer for up to three months, so if you know you won’t be using yours for some time, it’s better to freeze it.

 

FREQUENTLY ASKED QUESTIONS

What Are the Brown Bits?

These are browned residue under the liquid—that’s where most of the flavor is. You can strain or decant the brown butter if a recipe requires it—the clear fat will still have a mild toasted flavor. 

 

What is the difference between Brown Butter, Clarified Butter and Ghee

The process for creating clarified and brown butter both begin by melting butter, though as the milk fat separates from the milk solids, the two diverge. Clarified butter reserves just the butterfat, meaning the milk solids are excluded and the end product is dairy-free.

Ghee was originally used in Indian kitchens, though it’s now popular in many countries. Imagine it as a hybrid between brown butter and clarified butter, where the butter is melted and its milk solids are toasted. Though instead of including these toasted bits, they’re strained out, resulting in a nutty-tasting butterfat.

 

WHAT TO SERVE WITH?

Roasted squash

Pasta 

Brownies

Pancakes 

Muffins!

 

 

WHAT YOU NEED

1. Unsalted Butter

2. A Light-Colored Pan

3. A Rubber Spatula

 

 

STEP BY STEP ON HOW TO BROWN BUTTER

Cut unsalted butter into equal-sized pieces, which melt more evenly.

Over low heat, put the butter, Swirl the pan so the butter melts evenly. Then stir occasionally with rubber spatula.

The butter will bubble gently as the water cooks out and the milk solids rise to the surface. As the foam subsides, the milk solids will sink to the bottom of the pan and start turning brown.

As soon as the butter smells nutty and toasted, and turns a deep golden brown, it’s ready! Immediately transfer it to a heatproof bowl to cool. It will keep cooking and could burn if you leave it in the pan.

 

Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

How To Brown Butter

How To Brown Butter

Also known as buerre noisette in French, is made by heating butter until the milk solids caramelize, imparting a golden color and toasted, nutty flavor.
Course Side Dish

Ingredients
  

  • Unsalted Butter
  • A Light-Colored Pan
  • A Rubber Spatula

Instructions
 

  • Cut unsalted butter into equal-sized pieces, which melt more evenly.
  • Over low heat, put the butter, Swirl the pan so the butter melts evenly. Then stir occasionally with rubber spatula.
  • The butter will bubble gently as the water cooks out and the milk solids rise to the surface. As the foam subsides, the milk solids will sink to the bottom of the pan and start turning brown.
  • As soon as the butter smells nutty and toasted, and turns a deep golden brown, it's ready! Immediately transfer it to a heatproof bowl to cool. It will keep cooking and could burn if you leave it in the pan.