Browned butter makes everything better, sweet or savory.
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Leave it to ATK to provide a no-nonsense, easy to follow tutorial on the best way to create browned butter! Thank you. 🙂
It would've been nice to see the color of the butter instead of the tacky cutaways.
Butter does not have carbs.
I learned a little bit more on the difference that salted versus unsalted butter plays in different techniques thanks
Maybe too picky but I would have appreciated a heat gun pointed at the pan. That way it's up to the viewer to get it right without practicing x10 – because we all have different stove tops. Butters$$$(Canadian).
Really important note: gas stoves tend to transfer less heat to the pan than electric ones. Medium high heat for gas tends to be medium or even slightly below medium on a lot of electric ranges.
So brown butter is delicious because the milk solids have been caramelized?
How do you store this or do you just use it as needed?
when making this, i’d recommend to stir the butter occasionally while it’s solidifying in the refrigerator so the milk solids are evenly dispersed. When it’s a liquid they tend to stay at the bottom of the bowl making all that flavor only in some of your butter.
not me wanting to strain out the brown bits 😀 thx for the video, literally saved me
Really helpful to know which type of pan and type of butter, thank you for the extra info!
Excellent, thank you so much! Best brown butter tutorial I have watched.
Indian ghee receipe stops at golden…
lol, just browned some butter before watching this and made 2 mistakes already. Ah well, I'll know next time.
Can I substitute brown butter for diarrhea because diarrhea is easier for me to produce? Also, I don't have that stainless steel pan so can I just do diarrhea?
I used brown butter in my cookie dough a few hours ago
Some cooks recommend clarifying the butter, i.e. remove the foam. Not us. We be Greek and the flavor or much of it does come from the burnt/browned solids. But I may try the clarifying just to see
Brown butter – Corn bread
I was able to use a black nonstick pan and salted butter. I had to time it perfect as to not burn the butter. Not as simple as this method but still works nonetheless. I used both sight and smell senses to get the timing correct. Sight to wait for the foam and brown bits and smell to wait for the nutty smell. Took about 5-8 minutes then it was done. The key was to get it off the hot stovetop and onto the dish or a separate container. Put it on some spaghetti noodles with coarse grated Parmesan cheese and dried oregano. This dish tasted exactly like Spaghetti Factory brown butter noodles with mizithra cheese
Can you use a light ceramic coated pan or does it absolutely have to be stainless steel?
Wow
i use browned butter to make my chocolate cookies. They taste amazing! If you like you can see them here https://youtu.be/iaAoXLHNPQc
I burned it 🤪
Can I mix brown butter with flour to make a roux?
nice video:) love the milk solids in constrast with the well versed milk LIQUID!
“americas test kitchen” y r u british
Great tutorial, concise, easy to understand, and gentle, clear voice. Thank you for your time.
I've watched several videos now on how to brown butter. This is the most concise and (I presume) accurate I've watched. Thanks for the simple how-to!
I might have lightly toasted butter, but for my first time using a pot(different instructions told me to use it) I didn't want to go too far
Smells like movie theater popcorn 😍
Nice tutorial. I enjoyed his voice over. But the music was wretched and too loud.
Very concise. A good use of my time. Thanks