Bakeology: On Browned Butter

Sorry for the delay in posting!  Between Thanksgiving travels and work travels, I’ve been very preoccupied for the past week!  But enough excuses.  Without further ado, my next lesson…

Today’s lesson is in browning butter.  Many recipes call for browned butter, but, what does that mean, and, more importantly, why should I take the extra time to brown my butter?

The browning of butter gives it an extra layer of richness and a deep nutty flavor you simply cannot achieve without browning.  It is also called beurre noisette, meaning hazelnut butter, which is exactly what it tastes like.   It is a step most recipes can do without, but, once you try it, why would you want to?  Let’s start with the basics: What is butter?

Butter is a combination of butterfat, milk proteins, and water.  It is an oil-in-water emulsion* of water and fat with milk protein solids suspended inside.

Learn more…

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Nutella-Stuffed Browned-Butter Chocolate Chip Cookies with Sea Salt

Happy Thanksgiving!  In honor of Turkey-Day, I am posting a recipe I made recently…that has absolutely nothing to do with Thanksgiving.  Yaaay!!!  Now, I am making my Pumpkin Pie with Vodka Pie Crust and Apple Strudel Rolls this morning to take to Christian’s family’s Thanksgiving festivities this afternoon, but I have already posted about those*, so I decided to go with something new; something delicious, (mostly) classic, and as All-American as Thanksgiving itself:  Chocolate chip cookies…with a twist. Continue reading