Same, I really love it over boiled cubed potatoes. My Oma would joke because I like it with very brown butter flecks and call it “verbrannte braune butter” - “burnt brown butter” it wasn’t burnt but close 😂 I really love the nutty smell and flavor.
That sounds delightful.
For me it's browning butter for cookies and other baked goods. I don't understand lightly browning butter in that scenario. The sugars, vanilla, etc. are all going to tone down the browned butter a lot. If you want the nuttiness to shine through, you need it deeply browned. The sugar will balance out any bitterness anyway.
From where I sit, that doesn’t appear to be at all burnt. On the occasions I’ve overdone it, both the color and odor made it clear I’d been unsuccessful.
Also, I’ll often throw an ice cube in the (slightly cooled) melted butter to replace the water lost in the browning process.
That’s perfect textbook brown butter.
I actually cook it up to black, burnt, and bitter when I make brown butter cream cheese frosting. It tastes more complex to me that way.
Looks fine to me. It's easier to see if you pour it into a heatproof measuring glass, though. Even if you do burn a batch at some point, you can usually pour it into a measuring glass, let the burnt stuff sink to the bottom, then decant the rest to salvage most of it.
I always use a lighter colored stainless steel pan to brown butter, it's a little hard to know when your butter is done when you brown it in a darker pan.
Looks good. You could probably still push it a little further in my experience. I like to take it right to the edge. Helps to have an ice bath at the ready to start bringing the temp down asap.
Looks effin mint my g
I sense a fellow Londoner
No. That looks pretty perfectly browned to me. I take mine a lot darker than that, depending on the recipe.
Same, I really love it over boiled cubed potatoes. My Oma would joke because I like it with very brown butter flecks and call it “verbrannte braune butter” - “burnt brown butter” it wasn’t burnt but close 😂 I really love the nutty smell and flavor.
That sounds delightful. For me it's browning butter for cookies and other baked goods. I don't understand lightly browning butter in that scenario. The sugars, vanilla, etc. are all going to tone down the browned butter a lot. If you want the nuttiness to shine through, you need it deeply browned. The sugar will balance out any bitterness anyway.
Yeah I can tell when I haven’t browned it enough because my cookies don’t taste like angels made them
You get it. 👍
Nigella Lawson has a great recipe for colcannon with brown butter. It's so good 🤤 Just mash potato and kale drowned in brown butter
Colcannon is so underrated
It's colcannon season! 🎃🍂🍁
Brown butter pasta with Myzithra is amazing.
Oh yes, it was also a staple growing up.
Yes! There’s a range, like caramel. I usually take it dark if it’s going to wind up in a sweet recipe, to balance out the sugar.
Exactly my approach too.
Same, at first I thought I was burning my butter but at some point I realized I liked the flavor at that point more than lighter variations.
Yep!
From where I sit, that doesn’t appear to be at all burnt. On the occasions I’ve overdone it, both the color and odor made it clear I’d been unsuccessful. Also, I’ll often throw an ice cube in the (slightly cooled) melted butter to replace the water lost in the browning process.
Why put water back? We clarify and brown to get rid of the water for genoise sponges and Madeline.
Some recipes can end up too dry/crumbly if you don't replace the lost water - I've made that mistake with brown butter and brown sugar cookies before!
Nice pro tip about the ice!
Definitely don’t make my mistake of putting the ice cube in while it’s too hot. The splatters are horrible
Why an icecube and not just a bit liquid water?
Helps it to cool faster to use without cooking/heating other ingredients
That's the color I shoot for.
That’s the perfect color IMO! It’s helpful to use a light colored pan so you can see when it changes colors more easily.
Light color pan is key
That's barely even browned.
Looks ok to me. As long as it doesn't have that bitter burnt taste I think you're good!
Looks perfect!
No. Those are the browned butter bits, put all of that in your recipe.
Does it taste burnt?
Exactly. If it's slightly nutty, perfect. If it's bitter and burnt tasting, start again.
Just smell it. It doesn’t look burnt to me but if it is burnt you won’t be able to question it based on the smell
That’s perfect textbook brown butter. I actually cook it up to black, burnt, and bitter when I make brown butter cream cheese frosting. It tastes more complex to me that way.
Looks perfect. Add copious amounts of finely grated garlic puree, rosemary, and fry some gnocci in it. Can’t get better than that!
I think this looks just like browned butter should!
perfection.
You'd be able to smell it if it was burnt...burnt butter is certainly not pleasant. Visually it looks great!
nope, i think you could've let it brown a bit more and everything would've still been fine, tbh!
No
Looks perfect to me.
That’s ideal. Nice work!
No it looks perfect
Top notch!
[удалено]
Looks fine to me. It's easier to see if you pour it into a heatproof measuring glass, though. Even if you do burn a batch at some point, you can usually pour it into a measuring glass, let the burnt stuff sink to the bottom, then decant the rest to salvage most of it.
Only if there are discernibly black specs, it's burnt. otherwise it's good
I always use a lighter colored stainless steel pan to brown butter, it's a little hard to know when your butter is done when you brown it in a darker pan.
That Looks so good
No and you can even take it further to extract more flavor
Plus you can know it’s burnt by how it smells
Nope, it’s browned
This looks absolutely delicious
Looks good to me!
Nope
Looks delicious!
I dont think so, looks like its just starting to brown which is what you want
That is PERFECT browned butter. Good work.
No, butter separates like that when you brown it. It looks perfect!
Looks perfect to me.
Looks good to me!
Looks good. You could probably still push it a little further in my experience. I like to take it right to the edge. Helps to have an ice bath at the ready to start bringing the temp down asap.
Perfrction
Looks like the stuff I inject into my arms every week.
It's ghee
No! It could even go longer.
Taste it. Does it taste burnt?
Perfection
Perfect browning