I think brown butter is totally addictive. I can’t imagine butternut squash ravioli without sage and brown butter!
danaSun, 18 Feb 2007 21:51:34 +0000http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-32Not really. To clarify butter, whole butter is warmed over very low heat, often just a pilot light, to separate the milk solids without cooking them. The remainder is just butter oil with no additional flavor. To achieve the rich and nutty flavor of brown butter, you will need to add more heat as I described to caramelize the milk solids before removing the oil from them. If you substitute clarifyed butter you will see no difference in texture, but the flavor will be drastically lacking.
]]>By: naked desserts
naked dessertsSun, 18 Feb 2007 06:31:44 +0000http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-29Hi Dana,
Is brown butter the same as clarified butter?
I usually have jars of it at home and was wondering whether I could substitute.