How to Make Browned Butter

[@eXJonSnow]

Really important note: gas stoves tend to transfer less heat to the pan than electric ones. Medium high heat for gas tends to be medium or even slightly below medium on a lot of electric ranges.

[@susankana3604]

I appreciated the video on how to properly brown butter without burning it. Knowing which pan was the best one to use was helpful. Thank you.

[@petertrigiani1088]

That was very specific, I really appreciate understanding all the steps in the process!

[@MissFunkyH]

Indeed! Too many recipes shows just a tiny bit of each steps but in this case it needs precision.

[@FOhlookajew]

Same!

[@seanpalmer8472]

I frequently make German pancakes in the oven with browned butter. It has a lot more flavor than simply melting the butter. I use clear pyrex dishes, so it's easy to see when the butter starts to brown. When it's browned to your liking, you add the batter. No extra pans to clean.

[@RideTheTeacups]

I've watched several videos now on how to brown butter. This is the most concise and (I presume) accurate I've watched. Thanks for the simple how-to!

[@sweetangiegirl1]

I really appreciate his accent. I'm not sure I learned how to brown butter as I was distracted. I'd like to know if he can read some books to me, though. 🤷‍♀️

[@kcp8705]

I learned a little bit more on the difference that salted versus unsalted butter plays in different techniques thanks

[@kjeldorantv]

You can definitely use salted butter, which in my opinion taste better if it's to be applied directly as a kind of buttersauce/glace. If used in purées, soups or other sauces I could see an argument for the non-salted version, but the smell when it's finished cooking is identical and you can totally use both.

[@fitrianhidayat]

He said it makes it harder to do, not impossible

[@piratejenny23]

I always use unsalted butter for cooking and baking because IME it tastes sweeter than salted, which often tastes slightly sour to me. I've read this is because salt is a preservative, which means salted butter can be older. I can always add salt--which gives me control over the quality & grind of the salt, too

[@marymckim4822]

@@piratejenny23 regular salt has iodine added to it so I think that could be a complication to the chemistry. You are very brave.

[@garrett6064]

@@marymckim4822 in my experience only regular table salt contains iodine. Neither kosher nor sea salt contains it, though sea salt can add unexpected flavors. Iodine is added as a supplement because most Americans do not get enough from their regular diet. Much like vitamin D added to commercial milk. Most chefs do not like using salted butter because the amount of salt can vary between brands and so it is easier to make a consistent dish by using unsalted and adding their own when needed. For most applications regular table salt is used as the small regular shape dissolves evenly and easily. Kosher salt is ideal for proteins or salt dehydration because it clings nicely.

[@tharzz3]

Really helpful to know which type of pan and type of butter, thank you for the extra info!

[@Heathenishism]

I appreciate this video. I made brown butter this morning for oatmeal cookies, but I used a non stick pan. I think it's alright, because it's a ceramic nonstick, so I can see the color quite well.

[@jamesesalyarrds2525]

Great tutorial, concise, easy to understand, and gentle, clear voice. Thank you for your time.

[@crusadercat7158]

Thank you from the new cooks, weekend dads, working moms, young people starting out, newlyweds, and countless others who need to learn the basics. You did not forsake them! As for all the chefs, pseudo-cooks, know it alls, low self-esteem whiners, show offs, and “I’m perfect” people, well, they can take a long walk off a short dock. Not all of us were fortunate enough to learn early from the side of our loving grandmothers. This obviously isn’t for them. Maybe they’re so great they don’t even need how-to vids, but the rest of us don’t mind learning how to do it right. After all, isn’t that what America’s Test Kitchen is all about? You keeping rocking the kitchen.

[@orangecouch]

Seasoned cook here and I also love and appreciate these videos! I always learn something from ATK!

[@brodyman1231]

I was able to use a black nonstick pan and salted butter. I had to time it perfect as to not burn the butter. Not as simple as this method but still works nonetheless. I used both sight and smell senses to get the timing correct. Sight to wait for the foam and brown bits and smell to wait for the nutty smell. Took about 5-8 minutes then it was done. The key was to get it off the hot stovetop and onto the dish or a separate container. Put it on some spaghetti noodles with coarse grated Parmesan cheese and dried oregano. This dish tasted exactly like Spaghetti Factory brown butter noodles with mizithra cheese

[@elizabethbottroff1218]

That sounds wonderful.

[@tangelarichardson4416]

Excellent, thank you so much! Best brown butter tutorial I have watched.

[@gilox4079]

not me wanting to strain out the brown bits :D thx for the video, literally saved me

[@mikec1222]

Yeah, definitely using this with my next batch of rice crispy treats

[@davepalittle2454]

Thanks for the demonstration. Your confident,and spare me the cutesy repetoire. I look forward to your next lesson. Dave

[@CharlesKelley-z8o]

Browning butter is such a simple and straight-forward process, requiring just a couple of cautions. Thank you for keeping it so. Other videos on here range in length from 5 to 20 minutes. What could they possibly be filling all that space (and wasting people's time) with?

[@MsMars.]

Leave it to ATK to provide a no-nonsense, easy to follow tutorial on the best way to create browned butter! Thank you. 🙂

[@Chromolume]

As always, America's Test Kitchen to the rescue! Whenever I ask myself, "What's the best way to.........." I turn to the Test Kitchen and I've never been disappointed!

[@nonconformist36]

I used brown butter in my cookie dough a few hours ago

[@andrewhanson1180]

I made some cookies with brown butter and I can't stop eating them!

[@rickjohnson167]

Very concise. A good use of my time. Thanks

[@gkprivate433]

Some cooks recommend clarifying the butter, i.e. remove the foam. Not us. We be Greek and the flavor or much of it does come from the burnt/browned solids. But I may try the clarifying just to see

[@collinleeAMV]

Smells like movie theater popcorn 😍

[@jupiterdrops7752]

If the browning process continuously fails maybe your not using butter and your using margarine (I failed 4x before I realized) -also browning process will happen faster on gas stove so keep watch Takeaway: use butter not margarine (ex. Blue button (maragaine), land o’ lakes (real butter))

[@monikaroj4884]

thank you, how long can you keep it in freezer or fridge ?

[@lindajamme5459]

Thanks for the helpful video. Now will you help me pick the right pans to buy, especially fry pan and sauce pan. I live alone so don’t need huge pots.

[@joethewineguy]

I recently had a butternut pasta with Amaretto brown butter. How would I add the amaretto to the butter? When would be best? Thanks, Joe

[@rawstmv]

I need to cream brown butter and sugar together. Should I let the butter the solidify?

[@kimberlykenyon9440]

I might have lightly toasted butter, but for my first time using a pot(different instructions told me to use it) I didn't want to go too far

[@jananni123456789]

Can you use a light ceramic coated pan or does it absolutely have to be stainless steel?

[@nicolemichele8435]

How do you store this or do you just use it as needed?

[@alittax]

So brown butter is delicious because the milk solids have been caramelized?

[@joeman2339]

nice video:) love the milk solids in constrast with the well versed milk LIQUID!

[@Turtytreeandaturd]

Use Irish butter, better quality.

[@elihodges5593]

I don't seem to have the same issue with the music as the rest of these comments seem to. I prefer it to any alternative I can think of.

[@sherri.]

America’s Test Kitchen: the music is louder than the speaker! Please get rid of it, it’s annoying, distracting and unnecessary.

[@digiprada5121]

I learned perfectly fine

[@Reelfilms1998]

I can barely hear the music over the speaker

[@sherri.]

@@Reelfilms1998 Who asked you?

[@tonye2400]

​@@sherri. Who asked you? This is the KZbin comment section. Is this your first day on earth?

[@rajtamang1465]

Wow

[@kingjeremysircornwell7847]

Brown butter - Corn bread

[@charlesball9522]

Can I mix brown butter with flour to make a roux?

[@chashubokchoy8999]

yup! it won't do too well for bechamel though, you won't get that velvety white color

[@moniquemosley2122]

Nice tutorial. I enjoyed his voice over. But the music was wretched and too loud.

[@yt650]

Thank you.

[@DivyaMahalingam]

Just filter the same and u got home made ghee. 😎

[@AirrowRocket]

No you don't.

[@DivyaMahalingam]

@@AirrowRocket yes u do 😁. U could filter it even before the milk solids brown too .

[@jmsaltzman]

If you've browned the solids-- really finished browning the butter-- that's not quite ghee. As I understand it, ghee is clarified butter after the solids have just started to caramelize.

[@DivyaMahalingam]

@@jmsaltzman yes. Ghee is the filtrate u get after the milk solids r separated. If u filter it even after milk solid is browned it is still ghee with a slightly different flavor. I do both . I use it for tempering all Indian curries and also to make sweets 😊.

[@DivyaMahalingam]

But the traditional method to make ghee is a longer procedure. In India we buy milk directly from the farmers and it is not pasteurized so we boil the milk throughly. My mom collects the cream that forms on top when u boil milk and stores in a jar and adds water to it. This goes on for several days and when there's considerable amount of cream collected she whisks it by adding ice cold water and collects the butter that forms. Then she goes ahead heating the butter to separate the milk solids and makes the most aromatic and tastiest ghee you will ever find🤤. Man! I miss mom now.

[@kathyjohnson1763]

How do you make clarified butter?

[@violetviolet888]

same way, pull it earlier before it changes color or buy Ghee. (that's what it is)

[@MarcyTrinidad]

WHy put that RED FILM over the video. I wanted to see what it looked like up close! :(

[@benpattison2383]

Maybe too picky but I would have appreciated a heat gun pointed at the pan. That way it's up to the viewer to get it right without practicing x10 - because we all have different stove tops. Butters$$$(Canadian).

[@crushworthyxo]

This would be nice to know as I’d like to make brown butter for my cookie recipe for tomorrow (thanksgiving) but I don’t have the time or extra resources for trial and error 😅

[@MJ-ib7iq]

Anyone know why most unsalted butter is made with cream and natural flavor and not just cream alone?

[@violetviolet888]

Because you're buying a less expensive brand?

[@VileRuins]

“What if we made brown butter still boring, what is this 2012?” -joshua weismann

[@russwelday]

Cooking videos should not have music.

[@janedoe805]

russwelday Why not? Is it that you don’t like music or did you prefer a different tune?

[@russwelday]

It competes with the instructive narrative.

[@facelessfigure7985]

So why non-stick?

[@violetviolet888]

No, you do not want non-stick for this. It won't work

[@shadowbanned-iq4fl]

Butter does not have carbs.

[@jmwilson6792]

It would've been nice to see the color of the butter instead of the tacky cutaways.

[@petalb8992]

All this time i threw away all that milk solid when making ghee

[@starrystarrynight52]

lol, just browned some butter before watching this and made 2 mistakes already. Ah well, I'll know next time.

[@stacyhackney6100]

Thank you. Ghee how to pretty please.

[@polarxena]

Easy peesie. Melt the butter and skim off the milk solids. Kind of the opposit

[@stacyhackney6100]

@@polarxena Thank you.

[@witardedphuc]

Sent here by Hot Pie.

[@MrEquusQuagga]

I WAS SENT HERE BY YOLANDA JENKINS BITCH

[@DoNotTrustAnATOM]

Indian ghee receipe stops at golden...

[@toniokettner4821]

"will help the butter melt more evenly" 🤣

[@tokinnasian4511]

Why's that funny?

[@BratzDoll03]

👍❤😇!

[@Nimkoo1111]

Not sure guys its pretty brown i think i burned it

[@jirikurto3859]

Can I substitute brown butter for diarrhea because diarrhea is easier for me to produce? Also, I don't have that stainless steel pan so can I just do diarrhea?

[@itsgbi]

“americas test kitchen” y r u british

[@mrichards7247]

Only cooking view needed is top view … front and side views distracting

[@TheZealo]

Waiting for the "How to cool water" video. I can't handle tepid no more, help.

[@allisonszulewski9715]

I burned it 🤪

[@wdavis911]

I can't wait for the next video when they teach us how to peel a carrot or boil water.

[@wdavis911]

Step one melt the butter, step two oh wait, there isn't a step two. Was this really worth making a video about? Next time post a video worth something

[@nanul16]

Lol

[@Heathenishism]

What a worthless comment. It's brown butter, not melted butter, fuckstick.

[@seikibrian8641]

Yes, Raymond, this was worth making a video about for people who don't know how to make browned butter. It's probably not worth it for morons like you that don't know the difference between melted butter and browned butter.

[@rebeccawest8973]

I appreciated having the video so I could see what the butter should look like. You may have extensive cooking knowledge - other people are learning. Try not to be a jerk.

[@piratejenny23]

I've been making it "wrong" for YEARS, so this video was helpful. My brown butter is an accidental result of forgetting that I was making ghee; the milk solids sank and browned, which made the butter SO DELICIOUS! But then I strained it - - which is probably better for frying eggs and stuff, but I'm going to try leaving the "flecks" (fond) in for sauces and baking

[@normrubio]

Put butter in pan. Heat till brown. No need for a video.

[@BrandonGraham]

*and make sure to use a steel pan *and make sure to stir when it start bubbling *and make sure to get everything out of the pan, even the brown flecks. *and... yeah, maybe a video was acceptable.