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/ck/ - Food & Cooking

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11028564 No.11028564 [Reply] [Original]

Is it possible to get the same flavor/smell of brown butter with any butter alternative? Lard maybe?

>> No.11028577
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11028577

>>11028564

>> No.11028580

No. It's those milk solids that produce the flavor.

Maybe margarine.

Toasted sesame oil might be a substitute. Rich maillard flavor.

>> No.11028598

Small pinch of sugar in unrefined coconut oil and brown on low heat.

>> No.11028599

>>11028580
Well, alternatively is there something I can add? Maybe hazelnut extract?

>> No.11028608

>>11028598
You can skip the sugar if you get coconut puree, it has 1% retained sugar or something.

>> No.11029383

>>11028599
Please respond.

>> No.11029555

>>11029383
No

>> No.11030925

>>11029555
Why not?

>> No.11031108 [DELETED] 

>>11030925
Not him, but as he mentioned, it's hard to replace the Maillard flavors created by the sugars/proteins undergoing browning. You could theoretically replicate it, but you'd need good chem know-how and analytic equipment.

Try to think of other roasted flavors, not sure hazelnut oil would work.