One of the easiest things to do with butter, aside from buying it, and also a frequently overlooked cooking method by the home cook, is browning it. It goes by a few names, clarified butter, ghee and it’s all one thing…. butter.
It’s nothing more than the caramelizing of those milk solids into little flecks of nutty goodness. It adds a depth to many dishes, especially baked goods and potatoes. Try it once, and you’ll find more excuses to try it in other things.
You need 4 things:
- a light colored heavy pot
- a spoon or spatula
Drop your butter into a pot and let it melt. When it’s done melting, leave it on the heat to keep cooking along, stir a lot because it can burn easily. The color is going to get darker and it’s going to be bubbling. Once you start seeing little brown flecks in a light gold liquid, take it off the heat. It’s not enough to turn off the burner, totally remove it from the heat and keep stirring, the residual heat in the pan with keep it cooking.
And there you have it, browned butter for all your baking and cooking needs.