You have made, or many times almost made, unintentionally, France’s revered, warm gourmet sauce, Beurre Noisette, or brown butter as we call it in this country.
Serious brown butter is an art and one you can make on purpose to achieve a nutty, near-caramel, toasted, almost hazelnut-like flavored butter with countless uses. It is the careful cooking of unsalted butter just long enough to cook away the water found there, then medium-toasting the butter’s milk solids, which makes your highly-sought-after, delicious brown butter sauce.
There are three popular ways to process butter for different cooking needs. All butter is composed of fat, milk solids and water. The Indian culture uses a lot of Ghee-processed butter, and clarified butter is used frequently for seafood sauces by all cultures. These processes separate the water from the butter then strain the milk solids away from the butter. They are
usually made in larger batches than brown butter.
How to make BROWN BUTTER
Total time about 5 to 7 minutes.
• 2 sticks (1/2 pound) unsalted butter cut into uniform, smaller chunks
• Choose a stainless-steel skillet or saucepan to show contrast between browning milk solids and the pan bottom. Continue reading
Ditch that sack. Get a bento box!
A bento box, these days, is an update on a plain lunch box. And, it looks better, makes you look better and is a better way to do lunch. Bentos have a floorplan with separate compartments allowing you to take more interesting leftovers, doggie bag contents or a refrigerator raid concoction. There’s also separated places for snacks, veggies, dips or little salads. Maybe even something for the commute.
Never underestimate the great, great taste of almost anything when you are away from all food sources and you’re feeling true hunger. This is when a carefully-packed bento contains true happiness.
Remember when mom used to say, “This will taste better on the second day?” A leftover from the night before in your bento box
in its second day!
Crema Mexican Table Cream sounds like it shows up on every Mexican dinner table every day. This is probably because it has a texture which is extremely smooth, and its flavor is on the sour side with a bit of saltiness. Its consistency is between sour cream and French crème fraiche. There’s also a slight buttery sweetness in this sauce-like cream. Some say, “It’s close to something like a liquid velvet, with a tang … adds a silky touch.”
It also has a tendency to tame the hotness and the spiciness of the dishes. In other words, it’s a friend to those who need to tame hot foods.
Crema’s enhances savory as well as sweet foods. Continue reading
What do you think of the buried recipes on many foodsites these days?
Are you a little annoyed at how deep into a site you must plow to get the recipe you need, usually when you’re in a hurry?
It seems after you find the name of the dish you asked for, you then have to go in further to find the titling again. Then you have to roll by all kinds of largest-possible pictures of the dish, still no recipe.
What we really think is, it’s a casserole redux.
Dinner Dumps. Where did the name come from? Was it from the experience of emptying a Bertolli frozen dinner bag into your large skillet?
Yes, there are recipes for dump cakes, dump desserts, dump soups and dump dinners for oven, dump dinners for slow cooker and dump dinners for Continue reading
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