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🤣
@spoonierv15432 жыл бұрын
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… 🤷🏼♀️
@PolkafacePanDuh2 жыл бұрын
@@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!
@shadowguard35782 жыл бұрын
I make desserts using ghee. Unsalted ghee means I can use the ghee in sweet or savory dishes.
@PolkafacePanDuh2 жыл бұрын
@@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.
@shadowguard35782 жыл бұрын
@@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.
@deveus12 жыл бұрын
This is great! Can y'all also do one about how to make clarified butter or ghee?
@mbrez42712 жыл бұрын
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.
@claressalucas89222 жыл бұрын
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.
@jenjoy43532 жыл бұрын
Mmmm. Sage in browned butter over pasta! 😘
@MMuraseofSandvich2 жыл бұрын
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.
@phoebebaker15752 жыл бұрын
Thanks! I’m always worried about burning butter when I’m cooking. Is the brown butter closer to the burning point than regular butter?
@diane88852 жыл бұрын
Brown butter frosting on banana or apple cake, the best!
@CallaLily402 жыл бұрын
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?
@AndroidBugler2 жыл бұрын
You will most likely need to replace the lost water Hydration of whatever you're baking can vary tremendously with the water loss
@AbelleveMe2 жыл бұрын
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!
@dkmm50372 жыл бұрын
Dude. Wrong channel. Spammer🫵🏻
@PolkafacePanDuh2 жыл бұрын
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.
@gennaterra2 жыл бұрын
Awesome... but can you store it? Where? What's its shelf life? ATK missing these details? hmmmmmmm.
@janet61142 ай бұрын
Great instruction. Definitely don't step away for a second! Mine did take longer than 3 minutes! (induction)
@audreygullas872811 ай бұрын
Will I ever get my question answered ? How much is left after ? How much to use to get say a cup full of browned ??
@aerocoaster32522 жыл бұрын
Looks like someone has a favorite spatula. :)
@barbaracholak52042 жыл бұрын
Hello from California ATK salutations 😋
@JoshuaMartin-n2cАй бұрын
Wait so do you still use all of it? Or just the bottom part of it after it’s been browned?
@F18Paul2 жыл бұрын
You said the butter can get too brown...what does that look like? I would like to see an example in the video.
@audreygullas8728 Жыл бұрын
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 .❤
@kathybray715610 ай бұрын
Thanks for sharing ashley❤😂
@BellefontePerson2 жыл бұрын
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.morgan2 жыл бұрын
when foaming subsidies, as in when new bubbles are no longer forming
@ashleymoore85992 жыл бұрын
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!
@BellefontePerson2 жыл бұрын
@@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.
@ashleywmoore2 жыл бұрын
@@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-wn4ef7 ай бұрын
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 Жыл бұрын
So is it better to start with softened butter or does it not really matter?
@skippythealien9627 Жыл бұрын
don't worry it won't matter. the most important component is just cooking the butter until it stops foaming and spattering everywhere
@ThisSteveGuy2 жыл бұрын
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.
@MultiGemgirl2 жыл бұрын
you just need to remove it from the heat
@cachecow2 жыл бұрын
Do I use it like that or do I strain it??
@ronichoudhury2 жыл бұрын
Don't strain it! The little brown bits carry most of the flavor, like Ashley said.
@cachecow2 жыл бұрын
@@ronichoudhury Thanks Roni
@mskim-wo7vh8 ай бұрын
We call "Ghee" in India & take half a teaspoon of this at lunch almost every day😅🧡🤍💚🇮🇳
@bobby35092 жыл бұрын
Nice
@oncebefore36712 жыл бұрын
Why didn't you continue the demonstration through saving and storing, and the ways to use the separated brown bits.
@kittypeterson14622 жыл бұрын
I think you are using a silicone bowl scraper, the old "rubber" ones would probably burn or melt.
@samuelhowie45432 ай бұрын
That looks like a high temp spatula. Usually those with a white scraper and red handle are rated for 450 to 500 farenheit.
@johnhoffay90812 жыл бұрын
Your adorable!
@marilynsnider81832 жыл бұрын
Can you show us how to make ghee.
@johnhpalmer60982 жыл бұрын
@@madhavyu Was going to say, outside of filtering out the brown bits, it's done the same way.
@gullreefclub2 жыл бұрын
Look up clarifying butter
@racheklaАй бұрын
lol somehow i only have an orange pan, an orange spatula, and salted butter. pray for me and my butter
@morrismsmith799711 ай бұрын
🙏
@stevejette23292 жыл бұрын
Is the word "sucs" for the brown bits on the bottom ?
@ronichoudhury2 жыл бұрын
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.
@genehammond72392 жыл бұрын
👍
@SchwarbageTruck2 жыл бұрын
ok now clarify it
@wink99702 жыл бұрын
So hard not to snipe something here. But Ashley does a nice video.
@grizzle2734632 жыл бұрын
Oh c'mon, everyone knows brown butter comes from brown cows.