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  1. Worth noting that the butter is still super hot even after you remove it from the pan, and can burn just sitting on the counter. I usually remove it from the pan when the milk solids are still a little golden, and the carry-over cooking takes it to that deep toasty brown without burning it.

  2. YUP. I tried making chocolate chip cookies with brown butter (Claire Saffitz's recipe) and it was life-changing; it adds a deep, somewhat nutty but caramel-like quality to baked goods. Never making chocolate chip cookies without brown butter again!

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