Skip to main content

Brown Butter

Welcome back! 
Today, we have instructions for a cooking essential: Brown Butter. This is used very commonly in baking, especially with cookies and cakes, but can also be used elsewhere to get that aromatic, nutty flavor that is a lot deeper than normal butter. Plus, this recipe also encompasses preparing clarified butter, which is good for recipes like this Dover Sole.

Brown Butter

Makes about 80 grams

Ingredients:

  • 1 stick butter (8 tablespoons or 110 grams)

Directions:

  1. Put the butter in a pot on the stove at small heat. You can cut it to speed things up.
  2. Once the butter is covered in very little bubbles but the milk solids at the bottom have not browned, you have clarified butter. At this point, the water has evaporated and the milk solids are at the bottom, so what's left in the middle is your clarified butter.

  3. Once the melted butter is light brown and starts to have a nutty flavor, but before the milk solids start burning, you have brown butter!

  4. Take the pot off the stove and put it in cold water to prevent it from cooking any further.
  5. Filter out the mixture.
We used this most recently in our Financier recipe, and will be using it soon with Madeleines, where the brown butter makes the flavor so much better. It's not even like it's sweeter or richer, it seems like the flavor has more... dimension. It's definitely worth making!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Taiwanese Oyster Omelette

Welcome back!  Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...
Post a Comment
Read more

Gumbo

Welcome back!  Today, we have a Louisianian classic: gumbo! Gumbo is an interesting amalgamation of cultures: European, African, and Native American. A key feature of this dish is the okra, which comes Africa, as well as the roux, which is French. It also has a "Holy Trinity" of vegetables, which is commonly used in Cajun recipes, and consists of celery, onion, and bell pepper. Gumbo is often served with rice, and honestly, I have never seen it eaten with anything else. Gumbo Makes about 6 servings Ingredients: Roux: 1/3 cup oil or butter 1/2 cup flour Vegetables: 1/2 onion, chopped 1 stalk celery, chopped 1/2 bell pepper, chopped 1 garlic clove, minced 1 cup tomatoes, chopped 1 pound okra, cut Soup and spices: 2 tablespoons tomato paste 3 to 4 cups broth 2 bay leaves 2 teaspoon cajun creole seasoning 1 teaspoon thyme 1 teaspoon gumbo file powder 1 teaspoon sugar 1 teaspoon worcestshire sauce 1 teaspoon chili pepper Meat: 1 link (about 12 ounces) andouille sausage, cut 1/2 po...
1 comment
Read more