How to Brown Butter

Video Transcript

So to begin our buckwheat kipe, we're going to make brown butter, which is exactly what it sounds like, we're just browning butter in the pan. You don't want to walk away from this, because the difference between brown butter and burnt butter, is literally seconds, it's not long at all. So I got this going on medium heat. And the idea, why take the time to brown your butter, is because brown butter will give you a more nutty flavor that really suits a savory kipe, and particularly buckwheat flour. Now buckwheat flour is not used all that often, because first of all it has no gluten in it, so it's perfect for celiacs. But it's not used all that often because not to many people like it; it has like a mushroomy taste to it, kind of nutty, like I say perfect for a savory dish like this, but not ideal for everyday baking. So we're really watching this carefully, to make sure that; and that looks just about ready, so you want to transfer it. And look at the color of the butter, see how it's brown, that's your brown butter, and you want to transfer it right away, so that it doesn't keep on cooking. You think even if you shut off the burner of your stove, that that's enough, it's not, because it will keep on cooking from the heat there. So you want to let that cool. Just a very small quantity, about a tablespoon or so of the butter. You want to let that cool, and while we do that ,we're going to get our dry ingredients together.

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