A low-maintenance technique for a versatile ingredient.
Every self-respecting home baker should know how to brown butter, especially considering there's nothing to it. If you have butter, a pan, and a rubber spatula, you're good to go.Butter consists of clear yellowish butterfat, water, and milk proteins. When browning butter, those proteins are what's actually browning. I start by plopping the desired amount of butter in a heavy-bottomed and preferably light-colored saucepan.
You can tell the butter is browning because dark golden flecks will appear in the melted butter, which will start to smell nutty and toasty. Once you're happy with the level of browning, pour the butter—browned milk solids and all—into a heatproof bowl and stir it for one or two minutes to cool it down. If you were to leave the butter in the pan, the residual heat would continue to cook it, and the butter might scorch from a perfect brown to a burnt-tasting black.
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