Tuesday, 24 March 2020

Brown Butter

 Brown Butter


The significance of using brown butter can never be overestimated. It adds to the colour, texture and enhances the flavour of the food. The process of preparing the brown butter creates a nutty caramelisation transforming the solids to perfect bites of salty droplets of goodness.

Parsi food has included this method of butter in its delicacies for centuries, as have other regions of the old world like Syria, Iraq, Iran etc.
Daar ni pori, the badam pak and mava nu cake are the common ones that use brown butter in their recipes.
Ghee is often replaced with brown butter as an alternate.

It is tried and tested to use as a simple "sauce" over ravioli, white fish, bread and butter pudding, banana bread, fry steak and eggs in or prepare a vegetarian rice palau. Topping it as a tarka on dal/lentils is commonplace. 
Beurre noisette (literal translation being hazelnut butter) is the French way of including brown butter in their pastry and cakes. They are often known to use it as a savoury sauce over omelettes, chicken, fish, pasta and winter vegetables.

It can be safely stored in the refrigerator for a month. 

250 gm/ 8 oz salted butter
To make brown butter simply simmer the butter until it separates and the solids are a golden brown. 
The solids will separate and accumulate at the bottom of the pan. Use the liquid and the solids both.

You may find the evaporation leaves you with a little less brown butter than a cupful. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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