Comments on: browned butter? http://www.sculpin.com/journal/2007/09/18/browned-butter/ stargazer, muddler, muffle-jaw, cockatouch, spoonhead, hookear, gudgeon, grubby, blob, bull-rout, blue garnet, miller's thumb Fri, 12 Mar 2010 00:48:46 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Elise Fineberg http://www.sculpin.com/journal/2007/09/18/browned-butter/comment-page-1/#comment-38545 Elise Fineberg Thu, 20 Sep 2007 04:54:05 +0000 http://www.sculpin.com/journal/2007/09/18/browned-butter/#comment-38545 Hello! I am honored to have been mentioned in your blog. So regarding brown butter, here's the scoop: - Butter is basically made of 3 things: fat, milk solids, and water. - When you are "browning" the butter, you are both caramelizing the milk solids and evaporating the water. (The hazelnut-colored sediment that you saw was the caramelized milk solids and shouldn't be removed.) - What you're left with is brown butter or as the French call it "beurre noisette."It's true that some recipes for madeleines call for brown butter. In fact, for any recipe that calls for melted butter you can substitute brown butter if you want that nutty flavor imparted. So, you did make brown butter. Right on! By the way, regarding the "hot" comment - - - absolutely no worries. :) Best, Elise Fineberg Hello!

I am honored to have been mentioned in your blog. So regarding brown butter, here’s the scoop:

- Butter is basically made of 3 things: fat, milk solids, and water.

- When you are “browning” the butter, you are both caramelizing the milk solids and evaporating the water. (The hazelnut-colored sediment that you saw was the caramelized milk solids and shouldn’t be removed.)

- What you’re left with is brown butter or as the French call it “beurre noisette.”It’s true that some recipes for madeleines call for brown butter. In fact, for any recipe that calls for melted butter you can substitute brown butter if you want that nutty flavor imparted.

So, you did make brown butter. Right on!

By the way, regarding the “hot” comment - - - absolutely no worries. :)

Best,
Elise Fineberg

]]> By: Cam Sculpin http://www.sculpin.com/journal/2007/09/18/browned-butter/comment-page-1/#comment-38515 Cam Sculpin Wed, 19 Sep 2007 06:37:16 +0000 http://www.sculpin.com/journal/2007/09/18/browned-butter/#comment-38515 Hello, Hsiao-Ching! I enjoyed your columns, and I'm glad to hear that life after the newspaper is good. The Chef in Residence program is a lovely idea. Now that I know it exists, I'm sure I'll be taking a lot of my dorky questions there. The booth worked for me as a publicity device, too -- I hadn't heard of Taste (not by name, anyway) and was only vaguely aware that anything interesting was happening at SAM culinary-wise. Now I've checked out the website, looked at the menu, and will probably drop in for lunch some time. I do have a lot of dorky questions. You know how some people say that cooking is all about family and tradition and so on? Well, my family cooking traditions involve things like boiling asparagus for twenty minutes. True story. Not a cooking lineage, mine. My fond childhood food memories generally feature ramen. And I know I'm not the only one in that sort of position. (Hi, GPq!) Having that Asian pear at hand was very useful to me. Having a color chart on hand at the booth might be absurdly nerdy, but perhaps not completely unreasonable. Short of that, a pear does just fine. <i>Elise has an S.O.</i> Er, good? :) Perhaps I should not have mentioned it. (Hey, Elise, if you're out there Googling yourself and I've irritated you, drop me a line - cameron [at] sculpin.com if you'd prefer to drop it to me privately - and I'll scrub it.) Hello, Hsiao-Ching! I enjoyed your columns, and I’m glad to hear that life after the newspaper is good. The Chef in Residence program is a lovely idea. Now that I know it exists, I’m sure I’ll be taking a lot of my dorky questions there.

The booth worked for me as a publicity device, too — I hadn’t heard of Taste (not by name, anyway) and was only vaguely aware that anything interesting was happening at SAM culinary-wise. Now I’ve checked out the website, looked at the menu, and will probably drop in for lunch some time.

I do have a lot of dorky questions. You know how some people say that cooking is all about family and tradition and so on? Well, my family cooking traditions involve things like boiling asparagus for twenty minutes. True story. Not a cooking lineage, mine. My fond childhood food memories generally feature ramen. And I know I’m not the only one in that sort of position. (Hi, GPq!)

Having that Asian pear at hand was very useful to me. Having a color chart on hand at the booth might be absurdly nerdy, but perhaps not completely unreasonable. Short of that, a pear does just fine.

Elise has an S.O.
Er, good? :) Perhaps I should not have mentioned it. (Hey, Elise, if you’re out there Googling yourself and I’ve irritated you, drop me a line - cameron [at] sculpin.com if you’d prefer to drop it to me privately - and I’ll scrub it.)

]]> By: Hsiao-Ching Chou http://www.sculpin.com/journal/2007/09/18/browned-butter/comment-page-1/#comment-38514 Hsiao-Ching Chou Wed, 19 Sep 2007 05:49:36 +0000 http://www.sculpin.com/journal/2007/09/18/browned-butter/#comment-38514 It was indeed me (Hsiao-Ching Chou) at the Chef in Residence booth. Elise was the featured chef, but it was my idea to organize the Chef in Residence program so I had to be there to run the booth. Creating such opportunities is part of what I do through my company Suzuki + Chou Communimedia. There is life after the newspaper business -- and it's pretty rockin'! Oh, by the way, I had suggested brown sugar for squash. Maple syrup is great, too, though I would use one or the other. Each has an inherent flavor that you want to let shine. Cheers, Hsiao-Ching P.S. Elise has an S.O. It was indeed me (Hsiao-Ching Chou) at the Chef in Residence booth. Elise was the featured chef, but it was my idea to organize the Chef in Residence program so I had to be there to run the booth. Creating such opportunities is part of what I do through my company Suzuki + Chou Communimedia. There is life after the newspaper business — and it’s pretty rockin’!

Oh, by the way, I had suggested brown sugar for squash. Maple syrup is great, too, though I would use one or the other. Each has an inherent flavor that you want to let shine.

Cheers,
Hsiao-Ching

P.S. Elise has an S.O.

]]> By: GPq http://www.sculpin.com/journal/2007/09/18/browned-butter/comment-page-1/#comment-38513 GPq Wed, 19 Sep 2007 05:29:41 +0000 http://www.sculpin.com/journal/2007/09/18/browned-butter/#comment-38513 It sounds like you have it right. The couple of times I have made it I kept the liquid & tossed the precipitate. I have no idea if this was culinarily correct, but it turned out okay. Allegedly, you can resolidify it, rename it buerre noisette, and use it to make madelines; I've never tried this. Personally, I like to put squash and butter under nutmeg. It sounds like you have it right. The couple of times I have made it I kept the liquid & tossed the precipitate. I have no idea if this was culinarily correct, but it turned out okay. Allegedly, you can resolidify it, rename it buerre noisette, and use it to make madelines; I’ve never tried this.

Personally, I like to put squash and butter under nutmeg.

]]> By: desolina http://www.sculpin.com/journal/2007/09/18/browned-butter/comment-page-1/#comment-38506 desolina Wed, 19 Sep 2007 00:26:40 +0000 http://www.sculpin.com/journal/2007/09/18/browned-butter/#comment-38506 a little bit of maple syrup is delicious on squash, especially if it carmelizes. it's not too sweet if you don't use a lot, and is a good foil for tangy dishes, sundried tomatoes, etc. a little bit of maple syrup is delicious on squash, especially if it carmelizes. it’s not too sweet if you don’t use a lot, and is a good foil for tangy dishes, sundried tomatoes, etc.

]]> By: Cam Sculpin http://www.sculpin.com/journal/2007/09/18/browned-butter/comment-page-1/#comment-38503 Cam Sculpin Tue, 18 Sep 2007 23:47:36 +0000 http://www.sculpin.com/journal/2007/09/18/browned-butter/#comment-38503 I'll have to take a look next time I'm at the P-Patch. My guess: two bush-type plants (or was it three?) placed too close together and without any care to speak of except for some very occasional watering, are producing a good dozen squashes and likely more. I’ll have to take a look next time I’m at the P-Patch. My guess: two bush-type plants (or was it three?) placed too close together and without any care to speak of except for some very occasional watering, are producing a good dozen squashes and likely more.

]]> By: cissa http://www.sculpin.com/journal/2007/09/18/browned-butter/comment-page-1/#comment-38498 cissa Tue, 18 Sep 2007 23:24:50 +0000 http://www.sculpin.com/journal/2007/09/18/browned-butter/#comment-38498 I *think* that's browned butter, but since I've only made it a time or 2, I couldn'tswear I'm correct. How may delicata squash plants did you grow? I dore the stuff, and would like to grow a sufficiency next year- but have no idea what the expected harvest would be. Help? I *think* that’s browned butter, but since I’ve only made it a time or 2, I couldn’tswear I’m correct.

How may delicata squash plants did you grow? I dore the stuff, and would like to grow a sufficiency next year- but have no idea what the expected harvest would be. Help?

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