Why can't I brown butter?

  • Making butter

    Many of us have involuntarily got to know a very simple way of making butter when we actually wanted to make whipped cream, but the cream was not cold.
    If you whip cream at room temperature vigorously or shake it in a shaker, you get a solid mass instead of fluffy whipped cream: butter!
    The liquid that settles out is whey, by the way.
    You don't have to throw away the result:
    just serve the mishap as sweet butter.
    If you quickly shake a herb butter in this way yourself, you can use the whey as a base for a sauce:
    delicious!

    If you want to make butter "right", you will find a recipe for "sweet cream butter" among the butter recipes.

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  • Eat / serve butter

    If you want to serve butter in style (e.g. together with a baguette as a starter), you put a butter knife next to the butter and each guest receives a small bread and butter plate with a small knife to the left of their place setting.
    The guest does not take the butter with his own knife, but always with the butter knife at the butter dish.
    You first put the butter on the edge of the plate and only then brush bread or rolls with your own butter knife.

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  • Brown the butter

    Instead of elaborate sauces, plain browned butter goes well with many dishes.
    To do this, melt the butter in a pan.
    Just make sure that the butter doesn't get too dark, because then it quickly tastes bitter and is not digestible.
    If you have, you can serve the butter with a butter warmer that keeps it warm.

    If the butter burns regularly when browning, the trick might be to add a few drops of cooking oil to the butter so that it does not turn brown as quickly and does not splash like that.

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  • Butter or margarine?
    Change and thrift are required
    (aid) - Some prefer butter as a spread, others swear by margarine. Neither of the two is clearly better and healthier in terms of taste.
    Butter is high in short and medium chain saturated fat and cholesterol. This is not beneficial for people with a predisposition to lipid metabolism disorders. In terms of the risk of heart attack, saturated fats are unfavorable.
    But with the exception of the so-called diet margarines, margarines also predominantly contain saturated fatty acids.
    Only vegetable margarine contains at least 97 percent fats of vegetable origin.
    Household margarine consists of vegetable or animal fats or their mixtures.
    Standard margarine contains about half vegetable and half animal oils and fats. There are also ingredients such as water, skimmed milk, emulsifiers, corn syrup, flavorings and colorings, often milk protein and sugar as well as vitamins. Flavorings, salt, preservatives, modified starches and acidulants can also be added.
    In healthy people, whose fat intake is not too high, butter and margarine in addition to other vegetable cooking oils are not a problem.
    Whether butter or margarine is used as a spread is ultimately a matter of taste.
    The aid experts recommend:
    In principle, eat little fat and fat spreads.
    For salads alternate between olive oil, sunflower oil, corn germ or rapeseed oil.
    aid, Ute Gomm

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  • Melt the butterfrom the kitchen forum
      Yesterday I wanted to turn melted butter into asparagus on the hotplate, and the butter was so explosive that the whole kitchen was covered with fat.
      How did this happen and how can I avoid it in the future?
    • Butter is only 82% fat.
      The rest is water.
      If the butter is made too hot, the water expands explosively in the fat and it splatters like a pig.
      Either melt it at a low temperature or buy butter fat.
      Petra on June 5th, 2003
    • very easily:
      Stand next to it and stir, stir, stir ... ;-)
      Nicole on 06/05/2003
    • I avoid this by adding a third of oil to about two thirds of the butter.
      This also avoids burning the butter.
      Daha on 06/05/2003

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  • Make flower butter

    Blossom butter is a real eye-catcher and also very tasty.
    To do this, you pick chives, nasturtiums, mint flowers, dill flowers, rose petals, thyme flowers, lavender flowers, sage flowers, marigold flowers or other flowers that are 100% edible.
    Please only pick unsprayed blossoms - do not take rose blossoms from a bought bouquet, because they have been poisoned to make them last longer.
    How much you crush these flowers and how much you mix them in the butter is a matter of taste.
    It is possible, for example, to cut the butter cold into slices, sprinkle flowers between the slices and stack the butter on top of each other.
    Then put the butter back in the fridge to steep.
    Or you can let the butter soften, mix the flowers or petals into the mixture, form balls and let them steep in the refrigerator.
    The butter should steep for another 24 hours so that it can take in the aroma of the flowers.
    Blossom butter is a delicious eye-catcher on the breakfast table, but it also makes something very special out of vegetables:
    Just serve the carrots with small thyme butter balls.
    Rose petals go very well with gently or heavily sweetened butter - mix butter with powdered sugar, then the rose petals.
    Chive flower butter is delicious with boiled eggs.
    Blossom butter is not a big expense, but something very special.
    It can be stored in the refrigerator for a good 2 weeks - frozen for 3 months.

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  • Butter flavor in sauces

    In order for sauces to taste deliciously like butter and not "low in fat", it is enough to add a single teaspoon of butter to the cooked dish before serving.

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  • Butter on the sauce

    Besides just adding a dollop of butter to the sauce, there is also the flour butter variant (beurre manie).
    A good thing if the sauce is too thin.
    Simply pour in the flour and it creates lumps, but if you knead the flour thoroughly with butter before adding it to the sauce, you will have a deliciously thickened sauce afterwards.
    After the addition, let it cook for a few minutes.

    It is more complicated to bind sauces with butter.
    (In a family with children and hectic, you can leave it simple, because this bond does not last long and actually has to be served immediately on warmed plates ...)
    But here to the theory:
    if you want to bind the stock of fish or pan-fried food with butter alone, swirl ice-cold butter pieces with circular movements into the no longer boiling mass.
    Don't stir!
    Just swirl gently and serve quickly!
    ...

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  • replace Indian ghee

    If you want to cook Indian and don't get ghee, you can easily replace it with clarified butter.

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Butter recipesButter as a household item