tag:blogger.com,1999:blog-1097954247772219498.post93003697453936760..comments2022-04-02T15:55:53.415-07:00Comments on Cook with Cindy - Food, Fun, and more!: SWEETBREADS MEUNIERECindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1097954247772219498.post-41397424050672529902015-08-30T14:20:29.607-07:002015-08-30T14:20:29.607-07:00Thank you...thank you! I am just about to do a blo...Thank you...thank you! I am just about to do a blog and saw I had a comment!...my first! To make brown butter you heat butter on medium heat until it begins to foam. Swirl the pan a couple times. You want to cook it until it becomes a nice rich mahogany color. Let it cool and then pour off the liquid portion leaving the milk solids (looks a little like the sediment in a wine bottle). It should have a wonderfully nutty flavor. The only difference between brown butter (in French beurre noisette) and ghee is the length of time you cook. You want your brown butter to caramelize and you do not want to cook your ghee until it is a deep brown color. The brown butter has a greater depth of flavor. Hope this helps!Cindy Rabbitthttps://www.blogger.com/profile/05331155920573420148noreply@blogger.comtag:blogger.com,1999:blog-1097954247772219498.post-44746733499293789002015-08-12T16:44:53.298-07:002015-08-12T16:44:53.298-07:00YIKES. Not so sure about these. However … if I w...YIKES. Not so sure about these. However … if I were to EVER taste them, it would be with you.<br /><br />Brown butter …. sounds like a faster version of making ghee. Do you know the difference?<br /><br />LOVE the story about the neighbor kids!!<br />Diana Brock Makeshttps://www.blogger.com/profile/08681285028214611244noreply@blogger.com