Or are the flecks that form at the bottom of the pot supposed to be there?
I've made brown butter for recipes a few times, and have always been very careful not to burn it. By the time the butter is just starting to become a golden brown color, however, the flecks start appearing. So I don't think this happens because I've burned it?
None of the recipes I've made brown butter for have said specifically to strain it.
Are you supposed to strain browned butter?
2017-04-21 11:22 am
回答 (5)
2017-04-21 11:28 am
✔ 最佳答案
The flecks is where the flavor is. In a recipe calling for browned butter use all of the butter including the residue (brown bits)
If you want clear butter with no milk solids or water then you can strain the bits out. This is ghee and you can purchase it. Ghee has a longer shelf life than butter does due tot he fact that milk solids, water and sugars have been removed.
2017-04-21 9:35 pm
those little flecks are where the browned butter flavor comes from.
I would never strain those out.
Have you ever made buttercream frosting with browned butter? Its soo darn good and has an incredible flavor due to those little brown flecks of goodness.
I would never strain those out.
Have you ever made buttercream frosting with browned butter? Its soo darn good and has an incredible flavor due to those little brown flecks of goodness.
2017-04-22 1:03 am
the brown flecks are the milk solids which are in the butter and are now about to burn. But use it all unless you wish to strain out these bits. It really doesn't matter much whether you do or not.
2017-04-22 12:51 am
They're the milk solids, the stuff that separates out of butter when it's melted and which you leave behind if you are making clarified butter or ghee.
2017-04-21 3:59 pm
Don't strain. The flecks are the flavor.
收錄日期: 2021-04-24 00:27:17
原文連結 [永久失效]:
https://hk.answers.yahoo.com/question/index?qid=20170421032233AAB51jp