Tuesday, November 26, 2013

Easy Brown Butter {{ How to Make Perfect }}

I'm slow on trends I always have been and I'm sure I always will. I have always been the type of person that went with her own flow and when I got on board with whatever was trending at some point, typically it has already come and gone.

So let's talk brown butter?? Have ever had it? Tried making it? Never heard of it???

For me I know brown butter was sooooo last blogging season, I watch bloggers rave about it for a while, but never bothered to jump in to using it. So essentially it is new to me and I'm sure I am not alone in that. I came across it by chance when I was making a batch of Ghee (a totally other story.) And what I realized when making it is that the smell was close to divine and it reminded me of the nutty scent that the butter takes on when making butter crunch.

After doing a lot of intense of research (that translate that I Googled Brown Butter )I decided to try and make a batch. Needless to say this is something I wish I had paid more attention to. It is so painless and easy to make and when added to recipes it creates a whole new take on taste.

Trust, when I tell you that added to baked goods it kicks up the flavor ten fold and makes a good dessert so much better, like cookies. Have a great cookie recipe, well then this addition will make it a fabulous cookie recipe.  I went nuts trying it out in a million and one recipes, so I will start sharing my once great now transformed  fabulous cookie recipes next week. :)

The recipe I was "experimenting" with called for one cup of butter, so that is that amount I used to make a batch. I'm sure you can make more if you wanted to, but for me I tend to only make what I need at any given moment in time.

I started by placing one cup of butter in a small pan on medium heat to begin melting it. You don't want to heat it up to fast and burn it, so take you time. As it starts to melt, you will see the milk proteins beginning to separate from the butter fat.

It will begin to get frothy and bubbly, and a film of foam will float  on top. Keep it going on a low to medium heat as it continues to cook/. Swirl the pan or give it a stir every now and again to keep it browning evenly. Don't walk away or go do something else, as this is something that once it "turns" you want to be there.

As it continues to cook and the milk proteins continue to separate they will begin to float to the bottom and brown. It will start emitting a very nutty delicious smell. It's at this point you want to remove it from the heat as it will continue to brown off the heat and you do not want to burn the butter.

Transfer it to a heat safe container to cool off a bit. You can use it in recipes immediately or let it set up a bit.

Enjoy the yumminess!!!

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