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Fatty Talk “Brown Butter” by the.avidpedestrian

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the.avidpedestrian 8 years ago on 06/26/14
Equipped: Kato Mask named "can you see me now?"
Hey all. I found this recipe for chocolate chip cookies that calls for cooled brown butter. I followed the directions for making the brown butter, but it didn't work; it said to melt the butter on the stove, then stir constantly about five minutes until the butter turns brown and smells nutty. I was standing over the stove for at least 15 minutes and the butter never got brown. It's just regular unsalted stick butter. I used a stainless pot with a copper bottom.

Any suggestions? The cookies were pretty baller, so I'm hoping the writer was correct that this extra step is worth it like he said.
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Kirei the Klown 8 years ago on 06/27/14
Equipped: Chicken & Waffles named "My baby daddy love him some Roscoes!"
Sounds like the heat may have been too low/pan wasn't hot enough to start with. I'm guessing you were trying to brown a full stick or so's worth, which could also complicate things; I usually only brown small quantities of butter (sometimes accidentally) - about a tablespoon or two - but a stick would take more heat/time.

Suggestion: cut butter into 1-2 Tbsp. pieces. Heat up your pan on medium to med-high. Add pats of butter, and they should quickly melt and bubble a bit. This process could also be facilitated by using a nice wide saute pan instead of a pot, to increase the butter's exposure to heat. Stir that butter until it foams, then starts to form browned specs (that's the non-fat portion of the butter you're toasting). Stir a bit more until you've got more toasted bits, then remove from heat and cool - it's easy to accidentally burn butter so be careful.

Hopefully that helps! I'm curious if the browning of the butter makes a difference in choc chip cookies; there are so many "brown" flavors in cookies (brown sugar, chocolate, Bourbon vanilla) I wonder if it would really come through. You've already got a control batch, which is awesome - let us know how it turns out. You know, for SCIENCE.
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the.avidpedestrian 8 years ago on 06/27/14
Equipped: Kato Mask named "can you see me now?"
I did cut up the butter because brownies are my go-to potluck item, so I know how to melt butter quickly, but them it's a QUICKLY RUN AWAY issue to *not*.brown the butter. I will try preheating the pan and using one with more surface area. And I will for sure share the results. And the recipe, because you know source requires that an experiment be repeated, lol.
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Kirei the Klown 8 years ago on 06/27/14
Equipped: Chicken & Waffles named "My baby daddy love him some Roscoes!"
the.avidpedestrian said:
I did cut up the butter because brownies are my go-to potluck item, so I know how to melt butter quickly, but them it's a QUICKLY RUN AWAY issue to *not*.brown the butter. I will try preheating the pan and using one with more surface area. And I wil...


Ah, okay. I see. I almost never cut up my butter unless I HAVE to, so I assume everyone else is as lazy as me. :)
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Creepy Stalker 8 years ago on 06/27/14
Equipped: N00dz of akanepanda
:)
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pamelaNeko 8 years ago on 06/30/14
Equipped: Devo Hat named "uncontrollable urge!"
I think you're overthinking it. Echoing Kirei's rec to use a sautee pan and higher heat. But when I do it, I barely stir the butter. I just swirl the pan occasionally, and stir a little at the end when you've got the brown bits. I even let my butter go beyond light brown to dark brown so it's very toasty (maybe a little burnt), and it still tastes great in the cookies.

I use salted butter and sprinkle the cookies with salt; that really brings out the brown butter flavor.

Brown butter chocolate chip cookies are my go-to cookies. They are amazing and worth the extra effort - very flavorful and the perfect moist, chewy texture. I don't even make "regular" choc-chip cookies any more.

I use the "Perfect Chocolate Chip Cookies" recipe from CI.
http://...food.com/...cookies-americas-test-kitchen-387119
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the.avidpedestrian 8 years ago on 06/30/14
Equipped: Kato Mask named "can you see me now?"
The cookies were amazing! I will link to the recipe, but they were the perfect balance of soft/chewy and crisp, sort of like the corner brownie. In addition to the brown butter, this recipe calls for resting the dough from 2 hours to 2 days before baking. I split the recipe in half and baked one half after 2 hours, the other half after 18, and I did notice that the flavors were more developed, but it's a damn good cookie either way. I think my brownies will probably remain my go-to potluck recipe, but these will be for when I know I have to bring something.

http://...seriouseats.com/...t-chocolate-chip-cookies.html

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