Butter
Extra-Browned Brown Butter Shrimp
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4 Reviews
Lisasix
May 22, 2023
Could I also achieve this using heavy cream to make the brown butter instead of milk?
Virginia
May 23, 2023
Cream should work well. Check out this article. It doesn't address this particular technique, but pretty close. Based on the suggestions, I cooked cherry tomatoes in cream and it turned into brown buttery goodness. https://food52.com/recipes/81961-caramelized-cream-eggs-from-ideas-in-food
Virginia
April 23, 2023
Mandy — when making brown butter, I add a tablespoon of powdered milk per stick. It increases the milk solids just like your 3 tablespoons of liquid milk. With less evaporation time. When doing an extra large batch, it makes a difference!
Also, have you ever tried toasting powdered milk? It's phenomenal. You can cook with it. Sweet or savory. Add it to cake or waffle batter, cookie dough, mashed potatoes... anything! Or sprinkle it on steamed vegetables (or ice cream?) for an instant upgrade. It's like if MSG went through the looking glass, it might emerge in the alternate universe as toasted milk powder.
Also, have you ever tried toasting powdered milk? It's phenomenal. You can cook with it. Sweet or savory. Add it to cake or waffle batter, cookie dough, mashed potatoes... anything! Or sprinkle it on steamed vegetables (or ice cream?) for an instant upgrade. It's like if MSG went through the looking glass, it might emerge in the alternate universe as toasted milk powder.
Mandy @.
April 24, 2023
Hi Virginia, thanks! I know about the milk powder alternative but it’s not an ingredient everyone has at home (not baby formula but pure milk powder). But milk is something everyone has so I went with that one. Will try the toasted milk powder trick! Sounds cool.
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