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

Labels:

Comments

Post a Comment

Popular posts from this blog

Banana Chiffon Cake

Welcome back!  Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below.  Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...
Post a Comment
Read more

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...
Post a Comment
Read more

Tuscan Soup

Welcome back!  Today, we have a delicious soup originating from Tuscany, Italy (this is the region where Florence is in). Traditionally, this dish is a combination of various vegetables with some Italian bacon and Tuscan bread. The one we made is more Americanized, featuring Italian sausage, and it's a little heartier. However, they are still pretty similar in the vegetables used: kale, potatoes, carrots, etc.  Tuscan Soup Makes 4 servings Ingredients: 1/2 tablespoon olive oil 8 to 10 ounces Italian sausage 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons flour 3 cups chicken broth 1 to 2 cups half & half 1 large potato, diced 1 medium carrot, diced 1/2 bunch kale, chopped Salt and pepper to taste Directions: Steam the potato and carrot and save it for later. With the olive oil in a pot, cook the Italian sausage until browned.  Remove the sausage from the pot. Saute the onion and garlic in the pot. Add the flour into the pot and mix. Add in the chicken br...
Post a Comment
Read more