Cómo saber cuándo la mantequilla dorada está lista antes de que se queme
La mantequilla dorada aporta un sabor intenso, con toques a nuez y caramelo, pero el punto justo para retirarla del fuego dura muy poco.
Browned butter is an essential ingredient in savory recipes and homemade pastries, but for fear of burning it, sometimes people end up with just melted butter. The time it takes to remove it from the heat flies by, so it's easy to over-brown or under-brown it.
Melt the butter, sliced or cubed, in a light-colored pan over medium-low heat. As the water evaporates, it will begin to foam; the fat, as it separates from the milk solids, will start to sizzle. As the foam subsides, the color will change from pale yellow to a deep gold.
Continue stirring for about eight minutes. The milk solids will settle to the bottom and begin to brown. Remove the pan when you see three signs: the butter has a dark golden hue, the solids at the bottom are the color of hazelnuts, and the kitchen smells fragrant and toasted.
Once the butter turns a dark golden brown, it should be transferred to a container at room temperature, otherwise it will continue to darken. If the recipe calls for cooling it slightly before using it, do so.
Browned butter is not interchangeable with regular butter because it loses moisture when cooked. To substitute it in a recipe that calls for regular butter, you must measure it after melting: you'll need a few extra tablespoons to get half a cup of melted browned butter. You may also need to add a little liquid, such as a couple of tablespoons of milk in baking, or water or broth in savory dishes.
It can be stored in the refrigerator for up to a week. To use, leave it at room temperature like regular butter or melt it gently, taking care not to let it brown again.
