/ck/ - Food & Cooking

>>14244544
No I like my butter as WHITE as possible

>>14244551
what if I told you I used WHITE flour? let's come together, we can make something great as a team..

>>14244567
Yes my white loving fren - white is the color of superiority and success. To become superior you eat food of superior color end of

>>14244544
batter sat for about 15 minutes.. it's go time..

>>14244544
no im lactose intolerant

>>14244578
great, sounds like I'm on the right track..

>>14244580
damn, you can't handle butter? feels bad..

>>14244593
i could, but it would be extremely painful

>>14244597
what do you sub with?

>>14244608
avocado butter, because even margerine gives me bad gas. idk whas wrong with me

>>14244544

>>14244544
>liquid cancer

I’m a sensible person and I use clarified butter

>>14244544
No, i can't stand the smell.

>>14244695
but it's for eating bro, not sniffing..

>>14244712
Yeah and the kitchen + the rest of the house smells like burnt shit after just for having toasted some butter.

Go clarified butter and never go back

>>14244544
I just had an idea, hold on folks..

>>14244738

>>14244544
hey I forgot the flip, hold on.

>>14244544
i brown your mom with my dick

>>14244544
>>14244738
fried chicken thighs, chopped

>>14244830
does that mean it's been elsewhere before?

>>14244723
>the rest of the house smells like burnt shit
Burning butter isn't the same as browning it. If it starts smoking when it's in the pan then it's too hot. Toast it over low heat just high enough so it's sizzling, smells good.

>>14244544
>>14244738
>>14244839
fried chicken pancake anyone?

>>14244684
Who's holding the camera?

>>14244544
I don't give a good damn about the so-called "browning of butter." Color doesn't matter.

>>14244544
No, I like my butter yellow, like my gfs.

>>14245197
It's not about the color, but the taste.

>>14245214
In these trying times of hatred and unrest, you really have the nerve to suggest that a difference in color also means there are other differences present that are not visible to the naked eye?

>>14244904

No I typically cream my butter / sugars unless the recipe specifically calls for something else.

>>14245241
I don't let the television programming program me anymore, sorry.

>>14244551
basted and butterpilled

>>14244904
Looks good, but I probably would have kept the pancake and the fried chicken thigh separate. Served like chicken and waffles.

reported and saged 4

What do you use brown butter for besides baking? And can you make it with only a tablespoon or two? I feel like my butter always fizzes away before it has a chance to brown.

>>14246902
black lives matter

>>14244597
for you

The trick is to be very patient and pay great attention to the behaviour of the butter and the heat applied. You must use a pan with high heat conduction, I use a small Mauviel copper pan and make batches of no more than 200g. Initially you need to stir gently with a wooden spoon, bringing the foam gently against the sides of the pan to encourage the water fraction to boil off. Once the foaming has subsided, coagulated proteins will settle out. It is important that these do not burn. Stirring from the edges of the pan to encourage the sediment to settle in the centre (the tea leaf effect). The sugars will then caramelise and the resultant hot butter can be strained through a tea strainer before cooling. The butter will be light golden brown and have a delicate caramel taste, almost like dulce de leche. The butter has a good life in the fridge and makes very good madeleines. Aside from French baking, it can be used with good effect for basting meat in barbecues, or with fresh gnocchi and lightly crisped sage.

>>14248547
Thanks for sharing this detailed process.

>>14245171

>>14244597
That's really strange anon. Lactose intolerant people should be able to drink at least 100ml (if not 200ml) without any major adverse effects.
Probably you are allergic to milk protein (and lactose intolerant).
Are you able to eat hard cheeses like parmigiano?

>>14246902
Grandparents just used it as a "sauce" for everything.

>>14245171
I have an apparatus..

>>14245214
thank you..

>>14246902
sure you can only use a couple tablespoons. what's fizzing away is the water content. just keep an eye on the fat solids, don't want them getting too toasty..