Bakeology: On Browned Butter

Sorry for the delay in posting!  Between Thanksgiving travels and work travels, I’ve been very preoccupied for the past week!  But enough excuses.  Without further ado, my next lesson…

Today’s lesson is in browning butter.  Many recipes call for browned butter, but, what does that mean, and, more importantly, why should I take the extra time to brown my butter?

The browning of butter gives it an extra layer of richness and a deep nutty flavor you simply cannot achieve without browning.  It is also called beurre noisette, meaning hazelnut butter, which is exactly what it tastes like.   It is a step most recipes can do without, but, once you try it, why would you want to?  Let’s start with the basics: What is butter?

Butter is a combination of butterfat, milk proteins, and water.  It is an oil-in-water emulsion* of water and fat with milk protein solids suspended inside.

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Bakeology: On Pie Crusts and Gluten Formation

Pie Crusts and Gluten Formation

Welcome to the first post in the Bakeology series!



First, what is gluten? 


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