As you decide on what kind of recipes to add to your Eid spread, have you considered adding brown butter into the mix? This is incredibly rich and flavorsome. Not only does it have a rich and nutty flavor, but it also helps in improving the flavor of whatever you make. And the best thing is that it goes with almost anything- .you can drizzle it over fish or pasta or add it to chocolate chip cookies or any desi desserts you are creating. It is the type of butter that has been cooked until the milk solids in the butter brown, resulting in a rich, nutty flavor and aroma. It is made by melting butter over low to medium heat and continuing to cook it until it reaches a golden-brown color.
Making your own batch of brown butter does not need to be complicated. You need to start with unsalted butter; it’s preferable if you choose an organic option. You will then melt the butte by placing it in a saucepan or skillet over low to medium heat. Make use of a light-colored pan if possible, as it will make it easier to see the color change. And then comes melting the butter slowly and evenly. This will ensure that the milk solids have enough time to brown before the butter burns.
Continue heating and stirring: As the butter melts, it will begin to bubble and foam. Continue heating and stirring the butter gently to prevent it from sticking to the bottom of the pan and burning. You will then observe the color change: After a few minutes, the butter will turn a light golden hue, and then gradually deepen to a rich amber or golden-brown color. The milk solids will become brown and develop a nutty aroma. Pay close attention during the browning process, as the butter can quickly go from brown to burnt if left unattended. Remove the pan from the heat if the butter starts to darken too quickly. And then let it cool. Once the desired brown color is achieved, remove the pan from the heat immediately to halt the cooking process. Transfer the browned butter to a heat proof container to cool If desired, you can strain the brown butter through a fine-mesh sieve or cheesecloth to remove any darkened milk solids. This step is optional and can be skipped if you prefer to keep the rich flavor and texture of the browned milk solids. Brown butter can be used immediately in your recipe, or you can let it cool completely and store it in an airtight container in the refrigerator for later use. It will solidify as it cools.
