Browning butter—cooking it until its milk solids deepen to a dark golden brown—adds a complex, nutty flavor to savory applications as well as to sweet recipes. Ashley shows you how to ensure success.
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I think you are using a silicone bowl scraper, the old "rubber" ones would probably burn or melt.
I've heard that putting in an ice cube after it's brown helps it from getting overdone. Haven't tried that yet myself, though.
Hot Pie always browned the butter for the crust in his kidney pies and he was the ONLY character from Game of Thrones to live happily ever after. Coincidence? I think not.
ok now clarify it
Oh c'mon, everyone knows brown butter comes from brown cows.
I have literally ONLY browned salted butter and never had issues. Just had to share that for anyone else out there who loves salted butter🤣
Your adorable!
You said the butter can get too brown…what does that look like? I would like to see an example in the video.
Mmmm. Sage in browned butter over pasta! 😘
This is great! Can y'all also do one about how to make clarified butter or ghee?
Looks like someone has a favorite spatula. 🙂
Awesome… but can you store it? Where? What's its shelf life? ATK missing these details? hmmmmmmm.
Why didn't you continue the demonstration through saving and storing, and the ways to use the separated brown bits.
I do 5 pounds un-salted butter in Dutch Oven n oven at 250F. After the milk solids come out and turn brown, filter and store what is now Ghee.
I like to throw in a little powdered dry milk because the butters I get tend not to have a lot of milk solids for some reason. Doesn't take much, you typically only need like a teaspoon.
Hello from California ATK
salutations 😋
So hard not to snipe something here. But Ashley does a nice video.
Melt over medium high heat. You never said if the heat should then be reduced once the butter was melted but on the close-up it looked like the flame was a lot lower. Then you said remove when foaming subsidies, but there was still foam when you removed it from the heat.
Do I use it like that or do I strain it??
Brown butter frosting on banana or apple cake, the best!
Thanks! I’m always worried about burning butter when I’m cooking. Is the brown butter closer to the burning point than regular butter?
Is the word "sucs" for the brown bits on the bottom ?
Great video. In a baking recipe that calls for just melted butter, but you want to switch it out for browned butter, do you need to make any adjustments? Should you add any milk or water to compensate for the liquid loss during the browning process or can you just use 1 to 1?
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Can you show us how to make ghee.
Nice