Pinch of Frank Ep.16 with Chef Frank Brown Butter

Brown butter is defiantly something you want to try. Use it in recipes that call for butter when you want a little extra depth. Cookies, soups, sauces, eggs, baked goods & so much more.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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[@TTM1895]

Brown butter is one of the best things you can do to increase happiness in your life.

[@ronb2008]

Hi Chef, just wanted to quickly say that your channel is fantastic. You’re super fun to learn from and I hope you continue making videos for a long time, as we’re all better for it. Cheers sir!! 🍻

[@ProtoCookswithChefFrank]

Awesome! Thank you!

[@garryhammond3117]

You left me 'feeling a little nutty' - Thank Chef Frank! - Cheers!

[@ProtoCookswithChefFrank]

😂

[@todddaniels115]

Thanks for the tutorial, chef Frank!

[@saysoun752]

I'll start using a whisk now. I also like to stir the butter every so often, when it's in the fridge, as this will help even out the milk solids as it's firming up.

[@angrypotato_fz]

Nice of you to show the whole process instead of just a finished product :) (whisking is a bit boring and long, but this is just how it is!) Good tip about butter (or other food) still cooking from residual heat of the pot. My mom never cares for that when he she prepares milk pudding and stops stirring when shut cuts the gas off - and it always gets slightly burnt in the corners :D

[@ProtoCookswithChefFrank]

Thank you very much!

[@limalicious]

Brown butter with rice krispie treats levels them up, Chef Frank!

[@hoosiered471]

I absolutely love your channel Frank.....and also very much appreciate your "explanations" on the "whys" of what you do!!!! That information is gold brother!!!!

[@GregSzarama]

cool

[@fauxz3782]

So basically 😊

[@Andinus3000]

I wonder how it would taste in a classic alfredo sauce, ie just butter, parmigiano reggiano and pasta water?

[@ProtoCookswithChefFrank]

That would work

[@dogmaticpyrrhonist543]

You're very particulate about it. :)

[@ProtoCookswithChefFrank]

😂

[@Quest723The]

I just found out about browning milk powder, a delightful little trick. I've only toasted it in a pan so far, haven't made a batch of Super Brown Butter yet.

[@ProtoCookswithChefFrank]

Sounds great!

[@Quest723The]

@ProtoCookswithChefFrank I think it has definite potential. I think I'm going to mix some into your pancake recipe next time, and I'm going to play around with "instant" brown butter by just mixing it into a melted stick. Going to add it to maple syrup too. Loads of potential uses.

[@KyleBaran90]

Thoughts on using a chilled/frozen glassware to shock the temperature and stop it from cooking?

[@thummumcrysanth]

Broken Pyrex is not good eats.

[@ProtoCookswithChefFrank]

I think thermal shock could happen and shatter the dish. No need to chill.

[@KyleBaran90]

@@thummumcrysanth I mean, it probably has some good crunch to it

[@KyleBaran90]

@@ProtoCookswithChefFrank Fair play, and you'd know better. Thanks!

[@dickdaley9059]

Brown versus clarified butter? Is the difference the milk solids removed make less flavor for recipes?

[@Quest723The]

The main reason is it raises the smoke point from 350f to about 475f. You'll be able to get it a lot hotter without scorching it.

[@russmacc316]

Does butter brown when you clarify it or are you supposed to take it off the heat before it browns?

[@angrypotato_fz]

@@russmacc316 The brown bits are milk solids. Clarification of the butter means removing (skimming, filtering) these solids. So, technically clarified butter shouldn't brown, because you should have already removed the solids that would brown :)

[@Quest723The]

@@angrypotato_fz Which is one of the characteristics of Ghee, they leave the milk solids in to toast for a little bit before removing, giving it some of that nuttiness.

[@B.D.F.]

Caution, not all Pyrex is the same: kzbin.info/www/bejne/j4fFnHd3rJmUgNU

[@ColinRichardson]

What? Not Salt?

[@snorehawk64]

Typically no always best to control your own salt

[@ColinRichardson]

@@snorehawk64 ??? You okay ??? That seems such a random comment to make

[@MonkeyDRicky]

@@ColinRichardson Stop trolling.

[@ColinRichardson]

@@MonkeyDRicky I make a comment about the title of the video, he starts talking about controlling salt, that is pretty random thing..

[@maromania7]

@@ColinRichardson You're commenting about salt on a cooking video about unsalted butter, it's not random to assume you're talking about the cooking video. Not that a response about salt would be random to begin with, given your comment is about salt.