January 12, 2020 at 12:04 pm #20375BakerAuntParticipant
I know that Aaron was experimenting with browned butter in baking last week. P.J. Hamel just did a blog on browned butter on the KAF website:
My mouth will have to water from afar, as I’m only allowing miniscule amounts into my baking due to my cholesterol issue.1+January 12, 2020 at 2:20 pm #20378ItaliancookParticipant
My first knowledge of browned butter happened about ten years ago. I needed a quick dessert to make on the morning of a luncheon. I hadn’t had time to make dessert the day before. I chose a Chocolate Madeleines recipe on Martha Stewart’s website. It calls for lightly browned butter. They are delicious; the guests enjoyed them. I am glad you posted the link, BakerAunt. I may experiment with brown butter now that I’ve read it. I’m currently subbing light olive oil for some of the butter in most of my baking. But I still think I’ll have opportunities to brown butter.1+January 13, 2020 at 1:52 pm #20387
Thanks BA! I always like reading PJ Hamel.
In things that are very simple without a lot of ingredients, brown butter is supposed to make a big difference. It was definitely noticeable in my shortbread. I might try it in biscuits or scones and maybe pie crust.1+January 14, 2020 at 4:57 am #20401
Just read PJ’s blog and it was VERY useful. I will definitely let my butter go a little longer next time.
And apparently it will work in pie crusts. I’d wondered if laminated doughs would be okay.
And brown the butter reduces the water in it which probably explains why my shortbread dough was crumbly.
I wonder if I could short cut this by melting my butter first in the microwave and then putting it over heat.
2+January 14, 2020 at 10:44 am #20407Mike NolanKeymaster
- This reply was modified 3 days, 2 hours ago by aaronatthedoublef.
Isn’t one aspect of laminated dough having the water that makes up 15-20% of butter evaporate to produce steam in between layers? There’s little or no water in browned butter, just like there’s little or no water in clarified butter or ghee.0January 14, 2020 at 12:11 pm #20417
True! That’s why it will work in biscuits and pancakes and such – because they have chemical leaveners.
Pie crust doesn’t need to rise.
But it probably wouldn’t work in puff pastry and choux.
Thanks0January 14, 2020 at 12:41 pm #20420Mike NolanKeymaster
Since the butter is melted for choux paste, any water suspended with the fat is released. I’ve always assumed that for both choux paste and popovers the egg forms a structure that the evaporating water pushes out. I’ve made choux paste with gluten-free flours so I know a gluten matrix isn’t playing much of a role.0
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