Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. Adding 2 tablespoons water* should bring the butter amount back up to 1 cup. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Stir frequently, scraping up any bits from the bottom as you do. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. ![]()
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