After a string of infographics for Something for the Weekend I thought it would be nice to bring you a post which is a little bit different. I recently discovered just how easy brown butter is to make and how wonderful it tastes, especially when used in chocolate chip cookies. I was eager to make it again to use in something else so while I prepared the butter I took few photos to make a step by step tutorial for you all. Here you go!
1. Over a medium heat, melt the desired amount of butter. A silver colour pan is preferable so you can see the colour change.
2. Once the butter has completely melted it will look as if it is separated. Don't worry about this - it is completely natural and will soon become right again.
3. The melted butter will start to bubble. The bubbles will increase as the butter reaches boiling. It will spit so be careful and don't stand right over the pan as you swirl the pan gently.
4. As the temperature of the butter rises it will begin to boil. This is the water component of the butter boiling off. Continue to swirl gently.
5. With further heating the butter will begin to foam. At this point whisk the butter thoroughly to prevent the milk solids sticking to the bottom and burning.
6. The foaming will begin to subside and you will notice the solids at the bottom of the pan will have browned. The smell will also change to a more nutty aroma. Stop before the solids turn black and immediately pout into a bowl to cool down.
7. It is better to err on the side of caution if necessary and take the butter off the heat slightly before you think it is necessary. You can always reheat the butter and brown the solids more but you can't reverse the urning process.