Comments on: Brown Butter http://www.tastingmenu.com/2007/02/17/brown-butter/ Focused on food. Sun, 06 Jul 2008 01:08:52 +0000 http://wordpress.org/?v=2.5.1 By: dana http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-3945 dana Mon, 29 Oct 2007 18:46:07 +0000 http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-3945 Brown butter is just the butter oil with a darker brown hue. When cold is solidifies. So it looks like clarified butter, but darker. Brown butter is just the butter oil with a darker brown hue. When cold is solidifies. So it looks like clarified butter, but darker.

]]> By: Dude http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-3922 Dude Sun, 28 Oct 2007 18:06:55 +0000 http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-3922 what does brown butter look like? what does brown butter look like?

]]> By: Wendy http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-48 Wendy Fri, 23 Feb 2007 23:11:30 +0000 http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-48 mmmm...Licorous serves these delicious little cakes! I think brown butter is totally addictive. I can't imagine butternut squash ravioli without sage and brown butter! mmmm…Licorous serves these delicious little cakes!

I think brown butter is totally addictive. I can’t imagine butternut squash ravioli without sage and brown butter!

]]> By: dana http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-32 dana Sun, 18 Feb 2007 21:51:34 +0000 http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-32 Not 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. Not 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 http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-29 naked desserts Sun, 18 Feb 2007 06:31:44 +0000 http://www.tastingmenu.com/2007/02/17/brown-butter/#comment-29 Hi Dana, Is brown butter the same as clarified butter? I usually have jars of it at home and was wondering whether I could substitute. Hi Dana,

Is brown butter the same as clarified butter?

I usually have jars of it at home and was wondering whether I could substitute.

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