Brown butter is one of the best magic tricks in cooking, requiring practice to master the timing and avoid burning. The secret lies in even cooking.
Cutting the butter into small, uniformly-sized chunks before browning ensures even exposure to heat. This prevents some parts from cooking faster than others.
Managing heat is crucial for making brown butter. Poor timing can lead to burnt butter, as the milk solids toast quickly and sink to higher heat.
Using cold butter in large blocks leads to inconsistent cooking. Once the exterior melts, the interior remains cold, resulting in uneven browning.
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