Brown butter, a toasted version of regular butter, adds a rich, nutty flavor to baked goods, enhancing their taste complexity. Making brown butter involves melting it on the stove until the milk solids turn golden. Key to this process is using a light-colored pan, which helps monitor the cooking progress and prevents burning. This technique, once daunting, is simplified with this guide, promoting its use in popular treats like chocolate chip cookies and blondies, where it's noted for transforming flavors into something special.
Brown butter has a rich, nutty scent and toasty flavor-think butterscotch. When you add it to baked goods like chocolate chip cookies and blondies, it packs in all that toasty, nutty goodness, making your treats taste extra-delicious and complex.
You need one with a light-colored interior. This allows you to see the color of the milk solids in the butter as it cooks. Butter can quickly go from perfectly browned to burnt, so a light-colored pan will help you take the butter off the heat before it gets too dark.
Browning butter intimidated me for years, but with the right equipment, it's actually super easy. It takes less than 10 minutes on the stovetop.
I've tried browning butter in a dark pan before, and I can tell you from experience that it's super hard to see the milk solids!
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