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Category: Clarifying (or “Browning”) Butter

How to clarify (brown) butter

It an easy thing, but sometimes it helps to see it, yes? If a recipe calls for, say, four tablespoons of clarified butter, I’ll start out with a little extra since I expect to lose some in the process. Here I have about 4 1/2 tablespoons of fresh, unsalted butter: I heat it up until […]

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Posted on 03/27/0904/19/12Categories Clarifying (or "Browning") Butter, Pastry Components6 Comments
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