Sometimes you stumble upon treasures by accident. Maybe you step on a heads-up quarter while walking down the street. Or perhaps you find a great deal on your dream Wusthof knife set (Anybody want to spring for that one?). Occasionally, it’s as easy as accidentally making brown butter. Many people purposely set a stick of butter in a shallow pan over medium heat and cook it slowly and lovingly, stirring often of course, until the milk solids separate and sink to the bottom, and the resulting final product is a golden brown pan of foamy butter with a nutty aroma. Or you can do this unexpectedly when you pop a stick of butter in a low oven to melt, forget that it’s in there and pull it out once you smell something delightful yet unintentional. That, friends, is indeed what happened this time. The ceramic dish filled to the brim with this complex pool of caramel-colored, toasted butter was the jumping board for several new recipes. And today, you’ll see just what all the fuss is about.
Continue reading “The Brown Butter Chronicles”