Completely Caramel Brown

Melt a little bit of butter until it turns into a light, frothy liquid. Try some of its delicately smooth and sweet smells. Next, melt some more butter, but this time, keep the heat on. Watch as it changes from light to a rich golden to a deep black color—a stunning metamorphosis. Every phase reveals a different flavor profile, revealing a sweet, nutty depth. Richly colored brown butter is produced when milk solids rise and create a foamy coating on top of melting butter. Brown butter is a sophisticated and savory alternative to the straightforward sweetness of ordinary butter. Although this method is often used in bakeries and commercial kitchens, it is not as often utilized in home cooking.

 

The French and Indian culinary traditions have long used brown butter, sometimes referred to as beurre noisette. Ghee is comparable to butter that has caramelized. I was a brown butter convert at Olive Bar & Kitchen, going so far as to use goat butter to give pasta a more nutty flavor. This wonderful ingredient goes so well with shellfish, fish, and several sweets. I use brown butter in the snow crab and butternut squash bisibele bath at Indienne in Chicago, says co-owner and Michelin Star Chef Sujan Sarkar.

Browning imparts deep colours and a variety of nutty, caramelized flavours to butter. Melted and brown butter are accurately compared to white bread and toast by Prateek Sadhu, chef and creator of Naar in Darwa, Himachal Pradesh, showcasing the amazing flavor from caramelized sugars. Butter burns easily, so use caution while handling it. “Use a white enamelled pot for optimal color display, whisk while simmering, and keep an eye on it,” he advises. To prevent uneven cooking, it’s crucial to take the temperature of the pan and the butter into account. It is best to add the butter to a cold pan and heat it slowly.

“Whipped brown butter gives meals a light, airy, and nuanced flavor. It is made by browning melted butter until it takes on a nutty flavor. It improves flavor profiles, gives mousses and frostings a rich, airy texture, and may be used as a luxurious garnish on savory dishes. Just brown the butter, let it cool, then beat it till light and airy. The outcome is a wonderful rendition that gives your meals more depth and texture, according to Dhruv Oberoi, executive chef at The Grammar Room and Olive Bar & Kitchen in Delhi.

“Use your ears” is the next culinary trick that Sadhu shares. The sizzling sound becomes less audible as moisture evaporates, suggesting quick browning. When the required color is reached, quickly stop the cooking by pouring in a splash of cool water, putting the bottom of the pan in cold water, or moving the butter to an appropriate container. Improvisation becomes easier with practice. It only takes a few minutes to do this, even with extra components. Pour over some cooked fish, toss in some noodles and parmesan for quick pasta, and enjoy the delicious outcome.

As someone who has always loved browned butter, I can’t express how much I value its delectable combination of nutty and sweet scents. We are featuring a jaggery-infused smoked brown butter on our current menu, which is tastefully complemented with caviar. Garima Arora, chef-owner of the Michelin-starred modern Indian restaurants GAA and Marigold in Bangkok, continues, “This innovative concept draws inspiration from the harmonious interplay of sweet and savoury flavors seen in Punjabi cuisine, reminiscent of traditional delicacies like gur, safed makkhan, makki roti, or the beloved puri-halwa-chana combo.”

Brown butter is a versatile component in dessert recipes. It imitates the flavor of nuts or intensifies already-present flavors. It transforms these delicate cakes and gives a unique nutty scent when incorporated into madeleine. It also works well for sautéing fruits including apples, pears, pineapple, and caramelized bananas.

When mixed with sugar and vanilla bean, it creates a delicious topping for pound cake or ice cream. It’s surprising how much more flavorful brown butter can be when used in lieu of ordinary butter in pie crusts and cookie dough.

Butter naturally changes via the skill of whipping, becoming lighter, sweeter, and surprisingly spreadable. This malleability is the key to our delicious besan laddoo—it’s the ideal vehicle for delivering flavors. To accentuate its seductive nutty aroma, we subtly add whipped brown butter,” says Arora.

Cooking Chocolate Caramel by Chef Druv Oberoi

Regarding brown butter

● 113 grams of unsalted butter

● While whisking, heat a pan and melt butter. A nutty scent and browned spots should be noted. Take off the heat and set aside.

Regarding the caramel crème

● Sugar: 210 grams

● 85 grams of brown butter

● 120 ml of heavy cream

Stir the sugar briskly as it melts while heating it in a pot. After turning off the heat, mix together the cream and brown butter. Allow to cool in pan for a little while, then move to a jar and let cool at room temperature. Can be kept for up to two weeks in the refrigerator. Reheat in the microwave until piping hot and pourable.