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Introduction
Place butter in a medium-sized saucepan. Ideally you should use one that is light-colored (like stainless steel rather than black cast iron) as this will make it easier for you to see once your butter has begun to brown.
Heat butter over medium/low heat until butter is completely melted.
Increase heat to just a notch over medium. The butter should begin to bubble, sputter, and pop. Use a wooden spoon or a heatproof spatula to stir and swirl the butter frequently (make sure to scrape the bottom of the pan while doing this). Do not take your eyes off of your butter.
Watch your butter very carefully and continue to swirl and stir. Once the sizzling/popping slows down, you will begin to notice bits of brown forming on the bottom of your pan.
Once you see the butter beginning to brown, remove from heat and immediately pour into a heat-proof bowl.
Use brown butter as indicated in your recipe, but keep in mind it is very hot after browning and most recipes will require that it cool back down to room temperature before using.
Why is it important to cream butter and sugar?
Dissolve the Sugar
The Temperature of the Butter
Give the butter a few rounds with the hand mixer to soften it and spread it out
Add your sugar and beat until creamy and well-combined
Every once in a while, scrape down the sides of the bowl
Test to see if the butter is light and fluffy
What well-creamed butter and sugar should look like
What if you over-cream the butter and sugar?
Conclusion