Brown But­ter

Landscape (UK) - - In The Garden -

With its de­li­cious, nutty taste, brown but­ter en­hances both sweet and savoury dishes, and is easy to make. But­ter is melted over a medium heat in a pan, prefer­ably with a light-coloured base so the liq­uid can be checked as it changes colour. The pan is swirled oc­ca­sion­ally to en­sure the but­ter cooks evenly. As the but­ter melts, it be­gins to foam, and the colour will change from yel­low to caramel and fi­nally, brown. Once the nutty aroma is evident, the pan is re­moved from the heat. The milk solids will have cooked faster and set­tled on the bot­tom of the pan, so a meshed strainer is used to trans­fer the but­ter to a bowl to cool. It can be kept re­frig­er­ated for sev­eral weeks in an air­tight con­tainer. If re­heated, a low set­ting should to used to pre­vent it from burn­ing. Brown but­ter adds rich­ness to cakes, bis­cuits and sauces, and can be spooned over fish, chicken or veg­etable dishes.

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