Tired Of The Same Old Veggie? Reach For A Root!
I have never cooked with brown butter. The thought of it makes me nervous, because it seems like if your butter is turning brown, you are doing something wrong, especially if it is accompanied by smoke or fire! But this yummy-looking recipe that Bee created has intrigued me enough that I am going to try my hand at cooking with brown butter.
So just what IS “brown butter,” anyway? Well, you start with regular butter (unsalted is most often recommended) and then you just cook it, over medium heat. Once it starts to melt, it will get foamy around the edges and turn a beautiful golden brown color. The butterfat and the milk solids will separate. There will be some lightly browned specks at the bottom of the pan (those are the milk solids) and the butter will have a nutty aroma.
When it gets to that golden-brown point, immediately remove it from the heat and pour it into a bowl (browned bits and all) to stop the cooking/browning process. It is extremely easy to go from browned butter to burnt butter, which tastes ghastly. Properly browned butter adds depth, richness and a wonderful nut-like flavor to foods, and is often used in baking.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Do NOT try to brown margarine! This browning only works with butter because it is the milk solids that are responsible for the browning, and margarine does not contain any milk solids. What you will get is a lot of smoke, an unpleasant smell and potentially a grease fire.
Recipe courtesy of Bee at Rasa Malaysia, image courtesy of NYT Cooking
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