Brown butter, also known as beurre noisette in French, is a type of butter that has been melted and cooked until it turns golden brown and develops a nutty aroma and flavor.
Here are the steps to make brown butter:
Start with unsalted butter. Cut the butter into cubes to help it melt more evenly.
Place the butter in a heavy-bottomed saucepan or skillet over medium heat.
Melt the butter, stirring occasionally. As the butter melts, it will start to foam.
Continue stirring until the foam subsides and the butter turns a golden brown color with a nutty aroma. This should take about 5-10 minutes.
Be careful not to overcook the butter, as it can quickly burn and turn bitter. If you notice any black specks in the butter or a burnt smell, it's time to remove it from the heat.
Remove the pan from the heat and immediately pour the brown butter into a heatproof container. This will help prevent it from continuing to cook in the hot pan.
Use the brown butter right away, or let it cool and store it in an airtight container in the fridge for up to a week.
Scientifically, brown butter is great for cooking and baking because the browning process creates new flavor compounds through the Maillard reaction. This reaction occurs when the proteins and sugars in the butter are heated and undergo a complex chemical reaction, resulting in the characteristic nutty and toasty flavor of brown butter.
Brown butter also has a lower water content than regular butter, which makes it ideal for certain types of baking, such as making cookies or cake. The lower water content results in a drier dough or batter, which can help baked goods retain their shape and texture better.
Overall, brown butter is a versatile ingredient that can add depth and complexity to a variety of dishes, from savory sauces to sweet treats.
One of my favorite recipes that uses brown butter is chocolate chip cookies! The nutty flavor of the brown butter pairs perfectly with the sweet, rich flavor of the chocolate. Here's a recipe you can try:
Ingredients:
1 cup unsalted BUTTER, browned and cooled
1 cup brown SUGAR
1/2 cup granulated SUGAR
2 EGGS
1 Tbs. VANILLA extract
2 1/4 cups all-purpose 11.7% FLOUR
1 tsp baking SODA
1 tsp SALT
2 cups semisweet chocolate CHIPS
Sprinkle of Pretzel Salt
Instructions:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Brown the butter in a saucepan over medium heat, stirring frequently, until it turns golden brown and has a nutty aroma. Let the butter cool to room temperature.
In a large bowl, cream together the cooled brown butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Sprinkle with Pretzel Salt
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious and nutty brown butter chocolate chip cookies!
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Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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