for the love of nums
I would drink browned butter if it was in any way socially acceptable. It’s that good. You may have thought God could not possibly top himself the day he invented butter, but you’d be wrong, because this is butter elevated, lifted to such a stratosphere that even God himself would be inclined to say “Hot damn, that’s some tasty-ass butter!”
You see, browning the butter imparts a deep, rich, multi-faceted, toffee-reminiscent flavor that fresh butter alone cannot possibly hope to achieve. I have probably spent the equivalent of a few weeks’ worth of time throughout the course of my life trying to find new ways to use browned butter. I’ll try it in pretty much any recipe that calls for butter. Cookies, cakes, frosting, pie crust, roux, waffles, pancakes, muffins, soups, doughs, sauces. You name it, I’ve probably brown-buttered it. It’s a versatile, staple recipe to keep in your kitchen arsenal and pull out when – and only when – you get the urge to make something taste really badass. If that’s not what you’re going for, back away from the butter.
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