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Woooah Brown Butter, Bam-a-lam Recipe

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This recipe for Woooah Brown Butter, Bam-a-lam is from If it gets cold reheat it, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
EQUIPMENT:
- Stainless Steel pan OR Enameled Dutch Oven with white cooking surface
- Silicon Spatula

INGREDIENTS:
- 8 ounces (2 sticks) of high-quality butter
Directions:
Directions:
PREPARATION:
- None

DIRECTIONS:
- Unwrap butter and place in cold pan. Turn burner to medium and let the butter melt.
- Stir the melted butter gently and continue to stir. Butter will first become liquid, then begin to bubble. This is all the water boiling out. Once the milk solids cook out of the butter, they will float to the surface.
- (Optional) If you want Clarified Butter, this is where to get off. Take the butter off the heat and strain the solids out, let it cool, and store in an airtight container.
- Turn heat to medium high while continuing to stir gently. The solids will fall to the bottom of the pan and begin to brown. Keep the browning solids moving.
- The darker the solids become, the more roasted nutty flavors will develop but beware! Cooking continues after you remove them from the heat. Remove from heat when you are about 30 seconds from desired browning.
- Let cool and store in an airtight container.
Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
Clarified butter can take significantly more heat than normal butter without smoking and burning; it can even be used for frying. Browned butter adds a toasted nuttiness to recipes such as baked goods or grilled cheese.

 

 

 

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