How to increase butter fat prior to browning?
I like to create recipes utilizing Brown Butter however when I am in other countries outside the USA the butter fat is lacking. May I add heavy cream to the local butter to increase the fat solids when cooked to obtain better flavor results?
Best Answer
The way to get more butter flavor is to use more butter.
The water's going to evaporate, and the solids are what brown.
So even if it's a high-moisture butter, you just need to cook it down 'til the water stops foaming (water evaporating), then brown it to the level you like.
Adding cream or something else in there is just going to make a mess.
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Why is my butter not browning?
The actual melted butter liquid won't brown, but rather, the milk solids will begin to brown at the bottom of a pan. Use a heat-proof spatula to stir the browning milk solids off the bottom of the pan so they brown more slowly and evenly.Why is my brown butter foaming?
Butter contains a good 13 to 17% water, which has to go before the fat's temperature can rise enough to brown the milk proteins. Once the butter reaches a temperature of 212\xb0F, the water in the butter starts to evaporate much more quickly. As a result the butter will start to bubble and splatter dramatically.How do you emulsify milk and butter?
In a medium microwave-safe bowl, melt butter in 20-second increments until mostly melted. Whisk butter until mixture is smooth, then slowly stream in milk while whisking. Continue whisking until mixture is smooth, 2 to 3 minutes. If separation occurs, return bowl to microwave and heat for 5 to 10 seconds.How long does it take for butter to brown?
In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown.Milk Fat and Protein
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