I learned how to make browned butter the hard way. I spent a few too many times fanning a blaring smoke detector with kitchen towels, cookie sheets, brooms, junk mail, couch cushions – should I keep going? You get the idea.
But when all my cookie sheets were back to where they belonged, and after all that burned butter gone bad was forgotten, I did it. I browned a perfect pan of butter, and now I put it in everything I possibly can. Good thing it makes almost everything better. It is also a great shortcut for when you want cookies but have no patience to wait and let your butter come to room temperature. Double score!
What I learned for browning butter is to keep a medium low heat, use a wood spatula to really get the butter bits moving around, and to not try and paint my nails while doing this. Focus is key. And butter.
We’re doing this.
When you get brown bits, turn off the heat and let cool. Done. Browned butter. What do you do with all this browned butter? Two words. Pumpkin snickerdoodles.print this recipe