I feel like browned butter is a really hot ingredient. It’s in everything these days, from cakes, cookies, to being brushed onto cinnamon bread. I really love the process of making it–all of a sudden the butter turns a golden brown and smells so good. I’ll be honest though, with most things that I’ve gone through the trouble of browning butter, I’ve never really tasted the extra flavor. I figured that maybe I was just making dishes that were too strong to really appreciate the browned butter or that maybe my palate just wasn’t sophisticated enough. read more »
