Extra-browns Browned Butter
Not double, not triple, but ten, twenty-times of (salty) browned bits. You've never known browned butter this way. You'll never want to know it any other way. [ezcol_1third] The other day, two hours after midnight while I was peeling through the dense jungle of Amazon's available silicone microwave popcorn makers to be exact, something hit me like a lightening slitting down a tree. Browned butter. A glorious thing, absolutely. But what is wrong with browned butter? No, no, let me rephrase. What is missing with browned butter? It's a beautiful thing that is butter made even more beautiful by letting the remaining traces of milk - an inevitable remnant from the process of making butter from cream - slowly caramelize into speckles of browned bits that, I want to argue, is the unsung hero that truly gives browned butter its celebrated nuttiness and deep, rich aroma. So here I ask again, as attractive as is, what is missing with browned butter? [/ezcol_1third] [ezcol_1third] I say, not enough browned bits. Yes, think about it! Think about how sick browned butter could be if it is accompanied by not double, not triple, but ten, twenty-times the amount of browned bits that separates browned butter from being a component to a stand-alone,
