How to Brown Butter | Today's Special

[@PolkafacePanDuh]

I have literally ONLY browned salted butter and never had issues. Just had to share that for anyone else out there who loves salted butter🤣

[@spoonierv1543]

I only just this moment remembered you’re even supposed to use unsalted. I don’t have any other reason to have unsalted in the house so I just use salted… 🤷🏼‍♀️

[@PolkafacePanDuh]

@@spoonierv1543 Right! I understand to a degree why people say to use unslated but ive literally never had anything come out "too salty" 😂 I'm glad I'm not alone!

[@shadowguard3578]

I make desserts using ghee. Unsalted ghee means I can use the ghee in sweet or savory dishes.

[@PolkafacePanDuh]

@@shadowguard3578 I have had zero issue using salted butter/ghee in any of my cooking. Savory or sweet. You should have salt in sweet dishes as well as savory.

[@shadowguard3578]

@@PolkafacePanDuh no I don’t add salted butter or use salted ghee in Asian or middle eastern desserts. Don’t assume everyone makes desserts, cakes, or cookies etc with European or North American origins.

[@deveus1]

This is great! Can y'all also do one about how to make clarified butter or ghee?

[@mbrez4271]

I do 5 pounds un-salted butter in Dutch Oven n oven at 250F. After the milk solids come out and turn brown, filter and store what is now Ghee.

[@claressalucas8922]

Hot Pie always browned the butter for the crust in his kidney pies and he was the ONLY character from Game of Thrones to live happily ever after. Coincidence? I think not.

[@jenjoy4353]

Mmmm. Sage in browned butter over pasta! 😘

[@MMuraseofSandvich]

I like to throw in a little powdered dry milk because the butters I get tend not to have a lot of milk solids for some reason. Doesn't take much, you typically only need like a teaspoon.

[@phoebebaker1575]

Thanks! I’m always worried about burning butter when I’m cooking. Is the brown butter closer to the burning point than regular butter?

[@diane8885]

Brown butter frosting on banana or apple cake, the best!

[@CallaLily40]

Great video. In a baking recipe that calls for just melted butter, but you want to switch it out for browned butter, do you need to make any adjustments? Should you add any milk or water to compensate for the liquid loss during the browning process or can you just use 1 to 1?

[@AndroidBugler]

You will most likely need to replace the lost water Hydration of whatever you're baking can vary tremendously with the water loss

[@AbelleveMe]

Hi i usually weigh my brown butter and top up with water to the original amount of butter to compensate for the evaporated water. I find if i don't, my baked goods tend to be greasy. But i believe you generally wouldn't have to top up with water if you're using it for cooking. All the best!

[@dkmm5037]

Dude. Wrong channel. Spammer🫵🏻

[@PolkafacePanDuh]

You'll need to add a little more butter when you brown since there is a small amount of moisture that leaves the butter when you cook it. There is no reason to add more milk or liquid when using brown butter. I've never needed to and everything turns out well.

[@gennaterra]

Awesome... but can you store it? Where? What's its shelf life? ATK missing these details? hmmmmmmm.

[@janet6114]

Great instruction. Definitely don't step away for a second! Mine did take longer than 3 minutes! (induction)

[@audreygullas8728]

Will I ever get my question answered ? How much is left after ? How much to use to get say a cup full of browned ??

[@aerocoaster3252]

Looks like someone has a favorite spatula. :)

[@barbaracholak5204]

Hello from California ATK salutations 😋

[@JoshuaMartin-n2c]

Wait so do you still use all of it? Or just the bottom part of it after it’s been browned?

[@F18Paul]

You said the butter can get too brown...what does that look like? I would like to see an example in the video.

[@audreygullas8728]

What I want to know is, how much butter do you end up with after browning one stick of butter ?? No one tells ya anything like that. I think it's pretty important to know .❤

[@kathybray7156]

Thanks for sharing ashley❤😂

[@BellefontePerson]

Melt over medium high heat. You never said if the heat should then be reduced once the butter was melted but on the close-up it looked like the flame was a lot lower. Then you said remove when foaming subsidies, but there was still foam when you removed it from the heat.

[@rosalie.e.morgan]

when foaming subsidies, as in when new bubbles are no longer forming

[@ashleymoore8599]

Hi Steve - As Rosalie said, the foaming had subsided and just keep an eye on the butter once it is melted. If you need to lower the heat, then do so! (I may have had to...) Thank you for the questions!

[@BellefontePerson]

@@ashleymoore8599 Okay. Thanks. I have an electric stove, so if I need to start something on higher heat and then lower it, which takes awhile for the burner to lower on an electric stove, I set a second burner to the lower heat, then I can just transfer the pan over without fear of burning the food.

[@ashleywmoore]

@@BellefontePerson That’s such a great idea! I have an electric too, but it seems to be somewhat responsive. Let me know what you end up making!

[@WW-wn4ef]

Is there a time you WOULDN'T use brown butter? Would this pair well in the dough of something like lemon curd thumbprint cookies? Thanks a lot!

[@knightshousegames]

So is it better to start with softened butter or does it not really matter?

[@skippythealien9627]

don't worry it won't matter. the most important component is just cooking the butter until it stops foaming and spattering everywhere

[@ThisSteveGuy]

I've heard that putting in an ice cube after it's brown helps it from getting overdone. Haven't tried that yet myself, though.

[@MultiGemgirl]

you just need to remove it from the heat

[@cachecow]

Do I use it like that or do I strain it??

[@ronichoudhury]

Don't strain it! The little brown bits carry most of the flavor, like Ashley said.

[@cachecow]

@@ronichoudhury Thanks Roni

[@mskim-wo7vh]

We call "Ghee" in India & take half a teaspoon of this at lunch almost every day😅🧡🤍💚🇮🇳

[@bobby3509]

Nice

[@oncebefore3671]

Why didn't you continue the demonstration through saving and storing, and the ways to use the separated brown bits.

[@kittypeterson1462]

I think you are using a silicone bowl scraper, the old "rubber" ones would probably burn or melt.

[@samuelhowie4543]

That looks like a high temp spatula. Usually those with a white scraper and red handle are rated for 450 to 500 farenheit.

[@johnhoffay9081]

Your adorable!

[@marilynsnider8183]

Can you show us how to make ghee.

[@johnhpalmer6098]

@@madhavyu Was going to say, outside of filtering out the brown bits, it's done the same way.

[@gullreefclub]

Look up clarifying butter

[@rachekla]

lol somehow i only have an orange pan, an orange spatula, and salted butter. pray for me and my butter

[@morrismsmith7997]

🙏

[@stevejette2329]

Is the word "sucs" for the brown bits on the bottom ?

[@ronichoudhury]

We more often use the word "fond" rather than "sucs" (even though what we call fond would be sucs in French), but I don't think either term describes the caramelized milk solids when making browned butter. I would just call them "milk solids" in this case.

[@genehammond7239]

👍

[@SchwarbageTruck]

ok now clarify it

[@wink9970]

So hard not to snipe something here. But Ashley does a nice video.

[@grizzle273463]

Oh c'mon, everyone knows brown butter comes from brown cows.