Is this 'browned butter'?
I just tried browning butter. I placed the butter in a saucepan and heated it. It melted, then started to bubble and sizzle. Once the sizzling subsided, brown particles started forming in the butter. The liquid itself didn't seem to change colour that much.
When the "particles" had a nice brown colour I tried the butter and it had that "nutty" flavour people often talk about. The colour of the liquid itself however was a very light brown at most.
Is this what people talk about when they say "browned butter", the "particles" inside the liquid being brown instead of the liquid itself? I also tried leaving it in the pan longer but the little particles turned black before the liquid became a deep brown (it still tasted ok though but not as good as the butter I took out before).
Cheers!
Best Answer
Yes, that is how browned butter or beurre de noisette (as it is called in French) is made.
Of course, normally, you would not let it scorch to black. You want a rich hazelnut color as indicated by the French term.
Pictures about "Is this 'browned butter'?"
How do you know butter is browned?
InstructionsWhat is the difference between browned butter and melted butter?
It starts with regular unsalted butter that is melted to separate the milk solids from the butter fat. Unlike browned butter, where the milk solids are cooked and left in the butter, they are skimmed out of the clarified butter leaving a clear, yellow liquid behind.What is browned butter called?
Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter.Bob Marley - Is This Love
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