Go to the Recipe: Brown Butter Solids
this would be amazing on a risotto
What would you use this for?
How long can you keep that in a dry environment?
Are these quantities correct?edit - Found out by default that the scaling came on with a value of 50 (but the yield does not change)
- originally posted by Wayne Mercer
Wayne — We're working on fixing the non-scaling yield, it is broken right now. The quantities are correct, however.
Indefinitely. As long as it's hygenic and dry you should get bacterial growth, but the flavor will change over time.
So there is no need to refrigerate because all the residual water in the butter has been boiled off?
I gave it a try yesterday. Works great with fish (sous-vide cod in my case.) Thx!
Do you use any special kind of non-fat dry milk or is it just the ordinary powdered non-fat dry milk anybody can get at the grocery?
The usual stuff you can buy at the store.
...and I've been telling my students for 15 years that, 'nope, there's no use for the milk solids that you strain off of the clarified butter...just trash 'em!' Hmmm, so what else can I do with them? What if they're not browned?
What do you do with the milk solids?
Brown butter has driven me nuts for ages. I have a hard time seeing the color change and, as a result, either burn it or never get it far enough. I have even sat and watched butter repeatedly burn, just to get an idea of how it changes. To a degree I suspect my problem is due to being color blind.
This time however, I read the introduction that mentions butter browning at 130C. As a result, I put my thermometer in the pan and brought it up to 128C, figuring it would gain a degree or two before I poured it off. It WORKED! The best brown butter I have ever made. Plus, I now know that I can play around with the temperature between about 110C and 140C to get varying shades of brown butter.
Thanks! It would really be great if someone put together a different qualities/shades of brown butter by final temperature some day. I would imagine that there are others with the same problems.
can you use whole milk powder such as Nido?
I've only just started spending time here because my Joule arrived in November. I just googled "brown butter solids" and this ChefSteps thread from 4 years ago was the first link! The reason for my query was this Bon Appetit article about how some chefs would doctor brownie mix, something maybe folks around here look down upon, but I adore. Specifically before it gets baked. I see others in this thread from 4 years ago don't know what to use it for so here ya go!
can you foam brown butter ? like you would do in a Isi bottle with usual leceithin ?
OK, as an updated method, would making clarified butter, then browning the leftover solids work? the only downside I can think of, is that you'd lose out on the brownified ghee.
hi. if one has a pressure cooker: put non fat milk powder in a jar and seal, put 1.5 cups water into pressure cooker. place jar on a trivet and cook for 90 mins full pressure. Let depressurize naturally and enjoy your caramelized milk solids.by chef Francisco Migoya.
How can I use the solid part?
No one has responded… can you use whole milk powder? Is there some reason not to?
To my experience, it created bigger solids, but they broke up easily with a mortar and pestle.
