Secret techniques for the Brown Butter | Nutty hazelnut butter demystified
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- Опубликовано: 17 авг 2021
- ★Online Classes★
For more online classes please visit: hanbitcho.com/course/
Brown butter is not only used in baking/pastry but it’s also used in cooking. So if you can get this right, then you’ll be able to upgrade your cooking/pastry.
▶Brown butter◀
The only thing you need is unsalted butter!
In terms of the steps, pls take a look at the video. I’ll simply write down a few thoughts.
1. The problem with brown butter is the inconsistency. Everytime you make it, you brown it to a different degree which results in different tasting brown butter. So take a look at my video and try to be consistent!
2. The burning/browning characteristics are different for every butter so watch out for that.
3. You lose 20~25% of the weight through evaporation so don’t forget that!
4. You can make big big batches and store it in the fridge. Just cut out a knob and melt it whenever you need it.
How to store: Cool it down completely and keep it in the fridge for up to a month. Melt it whenever you need to.
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Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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★슈가레인 베이킹 스튜디오 수강 문의★
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#brownbutter #hazelnutbutter #beurrenoisette #sugarlane #조한빛 #슈가레인
How come this channel is so under-subscribed? This guy is fun, informative, articulate. I stumbled across this channel couple days ago and have been binge-watching ever since. Thank you for your works.
Glad you think that way! Hopefully I will get more subscribers!
AGREED!!
Agree to the max!
Agreed
I make your words, mine! Absolutely binge-watching! This guy is THE guy!!! Thanks for sharing your knowledge!
The smell of brown butter is incredible!!
yeah indeed!
So glad I found your channel. I am following the carnivore diet and make 'brown butter bites' to satiate me between meals. Now I know the correct way to brown butter. Thank you so much!
Welcome!
We are Carnivore too 💪💪💪💪
Yay Carnivores! 😊
I'm a fan. Thank you for these charming, informative, well-edited guides to our pastry foundations
Glad you like them!
Best video / explanation I have found on this technique and even entertaining, too!
Glad you enjoyed it!
You're such a great teacher. Thanks.
You're very welcome!
This is such a useful video. So many useful tips packed into a short, efficient few minutes. Thanks Hanbit
Glad it was helpful!
This is the clearest and most informative video I have seen on making browned butter! Thank you.
Glad it was helpful!
Love all of your videos.. thank you for re-sharing it with us xx
Glad you like them!
Thanks Hanbit! Just watched 6 videos on browned butter and your's was the best. Also the only one that described in detail how to store it for later 👍🙏
Glad it was helpful!
Please keep making more, I think you teach the techniques really well. Hope you start getting more subscribers soon!
cheers!
I just made browned butter candy lastnight!!! It’s heaven.. Taste like salted caramel .. I use grass fed, grass finished butter so I can get all my fat soluble vitamins A, D and K2 😊 but whatever you do don’t throw away those yummy brown specks at the bottom of the pan.. pour them into the mold with the butter,that’s the caramel part🤤
nice!
You carnivore dude?
@@bossmanbossy yes
I was looking for this comment!
Strain the butter? Never. The crispy black bits are the best part.
@@speedyllama8380 🙌🏻 YES so good
Wow! Thank you so much for this video! Other people are so vague when describing how to make brown butter and I knew there had to be more to it. I love how detailed you are. I just discovered your channel last night and am already obsessed! I found myself binge-watching so many videos!
thanks!
Ohhh I never knew you could make it in advance. That is really useful, thank you Hanbit!
You're welcome 😊
dude thanks for telling me about the weight loss tip it actually matched up perfectly!
yep
Thank You Hanbit I was doing this all wrong! I LOVE your energy and the clear, concise way you explain everything. Thank You again you are my favorite Chef
Glad it was helpful!
This guid is the best Brown Butter guide it's so simple to follow. Many thanks x
nice!
Detailed flawless tutorial. Thanks 👍
thanks.
Love your informative videos, could listen to you all day, thank you so much for sharing your knowledge!!💞💞
thanks.
Rooting for you Hanbit!
thank you!
Yes I like this guy too. Very Informative and can clearly understand him.
cool
I just followed your recipe and OMG is it ever delicious, very nutty indeed.
Thanks a lot
Thank you for your video. I tried this today and I am so excited!🎉
Wonderful!
best brown butter technique
Thank you so much
Thank you for sharing your knowledge and can not wait to make it !!! Great learning from you.
Thanks for watching!
thank you chef for sharing the knowledge 🙏
So nice of you
Wow This is a very useful tips and technique.
Thanks Hanbit Chef!!
Glad you liked it!
Very, very fun. And learned brown butter while at it. Love brown butter. Thanks for the lesson!
Glad you enjoyed it!
Very informative! Thank you, Chef!
thanks!
Thank you, this video was very helpful. Just learned about brown butter.
Cool
Thanks for reuploading, love your video
Thank you too!
Wow! I'm going back to the stove armed with know-how on what I'm doing!!! I had a few mess-ups before I found your channel.
This is the best.
Great to hear!
Thank you for your detailed explanation
So nice of you
I learn a lot from your channel thanks!!
Glad to hear it!
Thank you for your detailed and helpful tutorial.
thanks!
The extra tips on cooking loss and storage is 👍🏼👍🏼😁
thanks!
Perfect how-to video!
thanks.
This is such an informative video. Thank you for sharing 🙏🏻
Glad it was helpful!
You're the best as always❤
thanks.
Generous as usual! I did not expect the last 2 info you provided. I also noticed how much butter was lost when I melted my butter before, and it definitely is about 20%! I also wanted to know how to store it and for how long, and you've answered it too. I really appreciate your hard work and generosity. 너무 감사합니다!
Glad it was helpful!
Thank you for teaching chef. So detailed.... what a great video! I too shall make them in advance to store...
So nice of you
Just so fun to watch!
Thank you sir for sharing such an important recipe……👌🤗🙏🏼
thanks!
One of the most delicious things I have consumed.
lol
Awesome. Well explained and fun
Thank you!
Very good video. Thank you so very much Chef!
You are very welcome
Love your video. Very useful.
Glad it was helpful!
You have another fan!! Thnx !!!!
Welcome!
Thank you.
Love it.
So glad!
Thank you so much i will try to make it 🙏😍
Most welcome 😊
love it Chef, tnx for the info. i should start the brown butter 1st before measuring and use in my pastries.
Hope you enjoy
Thanks so much Chef.. ♥️♥️♥️
wehhuuuuuu!!! i love brown butter.. 2 years ago i made butter cookies with brown butter, i used half normal butter n half brown butter. i mixed together the brown specks and it was the best butter cookies i ever taste. it just melt in your mouth! also i made no flour brownies with brown butter too.. love it!
thanks Chef for all your recipe.. Kamsahamnida!
nice.
Thank you for your video you've just helped me realise as I'm perfecting my recipes for my new business Gimme cookies that I started with a 500 g of butter and the first batch I got 25 cookies when I browned my butter I only got 21 so I was trying to figure out why and of course it was to do with the liquid loss of the butter thank you I will try again tomorrow adding that back
nice!
Thanks for the video !
No worries!
Great Video. learned a lot!
Glad it was helpful!
Awesome content Chef 😍
great!
You strained out the best part! I never strain it.🤯
yeah
done that few days ago, amazing, tq
Great job!
4:00 This is SO helpful. I could smell that I got it perfect. I cut the heat and.... eeeek!!! IT KEPT GOING. Within two minutes the smell went from lovely to horrible. smh
Now I know what I did wrong. So close! Time to try again.
thanks.
Well done. And very helpful. I was wondering if it could be browned and stored ahead.. Thanks for that bit of very helpful information!!!
Yes, absolutely
if you prefer to keep the brown butter at room temperature, let it cool on the counter... and when it starts clotting-up during the cooling process, use a stick blender to 'cream' it, and it will have a smooth, creamy, easily spreadable consistency.
note, if you put the creamy version in the fridge, it will also solidify.
yeah
Love your videos 🌹
Glad you like them!
😋🍪🧈🤠 사용할 일이 많은 Perfect brown butter!! 불어 발음도 좋으셔용 ㅎㅠㅎ
감사합니다!
👍😍 easy to understand how to do
Glad you liked it
Thank you so much! I just found your channel and have subscribed! Bon appetit!
Thanks for subbing!
thank you very much
You are welcome
Firstly, anyone's judgement should be called in to question who recommends filtering out those brown milk solids. I discovered (the hard way I might add) that not stirring the butter during the process leads to the milk solids scorching at the bottom of the pan. If you filter those out, the fact that they're scorched doesn't matter....except for the fact that THAT is what holds the majority of that flavor that you're trying to get...you know, the point of browning the butter to begin with...that magical nutty sweet aroma and taste, yeah, most of that is concentrated in the stuff that you're ruining by not stirring the butter while its browning. Its probably why Mr. Cho started filtering it out to begin with. Trust me on this one; stir a lot and don't filter afterwards. In fact, make it a point to capture all of those precious brown specks that you can when you're done.
hello!
@@HanbitCho Hi 🙂
Ugh so sorry about your video mishap!!! Love your videos!!
thank you!!
This was great! Im mostly carnivore and this is a great snack!
Great to hear!
Amazing thank you. I don't have any sugar but THIS IS just as good as candy when frozen afterwards 🤤
Enjoy!
I like that video game style. So unique in the baking video world. ;-)
Thank you 😋
Excellent tutorial, thank you for sharing. How do you calculate the % of dairy fat and dairy solids in the brown butter? Is it 100% dairy fat or 98%dairy fat + 2% dairy solids?
hmm never thought of it this way!
Your video is amazing. Do u have any recipe using your brown butter to make?
yeah financier - take a look.
This is wonderful video. My question is, how high is the temperature on which you melt the butter? High, medium or low? Thank you, master!
usually medium to low.
Can I make buttercream using this recipe? I have to try it, I can already tell it will taste amazing with brown sugar😋😋😋😋
oh it's not suitable because you need room temp soft butter for butter cream and with brown butter it's already in the melted state and turning it back into the soft state is different.
great video! thanks! should we put the fire at max or min? or medium?
doesn't matter - medium i guess.
Good afternoon Hanbit Cho, happen to stumbled into yr video love the way u present ... Will be watching all yr video when I have the time tho. Also jus subscribed tks for the video Oh can the brown 🧈 butter goes with toasted bread 🍞 ?
thanks!
This is great! i do have a question. Is there a range of temperature that we can look for when we do this? I am thinking of using a thermometer to lessen error and hopefully wont end up burning precious butter. Thanks for answering!
yeah try it out with a thermometer :)
oh hi! i was actually asking you there..hehe! is there a temperature range you know that i can look out for? THanks@@HanbitCho
For cake recipes that require creaming butter and sugar together, would it be possible to incorporate brown butter in those? Thank you chef!
oh you need to cream the butter so you can't use brown butter which has been completely melted before.
I would suggest pouring the brown butter into a separate bowl before putting it over the ice bath. Extreme temp changes isn't healthy for any material
yeah
That's a little dark. I like to kill the heat when the milk solids are still red. The best way to tell is to stir your spatula through the foam.
good you're a professional.
제가 찾던 레시피가 여기 있네요 ^^
네~
Is there a time you WOULDN'T use brown butter? Would this pair well in the dough of something like lemon curd thumbprint cookies? Thanks a lot!
oh it's up to you really.
so when it starts foaming, i just leave it on the fire and let it subside by itself? i am worried it might be burning under the foam.
thank you for this video!
I am trying to learn to make solid brown butter.
nah u won't burn it
Will adding a hot pan to ice cold water not warp the pot/pan? Thanks!
it's ok.
Hi! Can i use this brown butter for my dough? Like to substitute the ordinary butter
it might work?
thank you, how long can you keep it in freezer or fridge ?
oh for a month
Hi i luv using brown buttter when making blondies / brownies & cookies....I do have an issue with the cookies...they tend to get dry & crumbly after they're cooled down...do we need to add back any of the moisture that was lost? if so how much?
hmm it's more of an issue with the baking time. shorten the baking time.
For cookies Kenji Alt-Lopez suggests dropping a couple of ice cubes into the Brown butter to help cool it down/replace the water. IIRC if you started with 100g butter and ended with 80g of brown butter then he'd add 20g back.
I think you'd still need to cool it with the bath or you'd lose it all to evaporation again.
I’m making pineapple cookies for this coming Chinese new year…can browned butter be used? If can, do we put same amount as original butter in the recipe??
dunno, i guess so?
would it work if i use a block of cold brown butter for croissant dough?
i don't think so...
I’ve noticed that my cookie dough made with browned butter that was still in liquid form seemed kind of greasy. Will chilling and solidifying the brown butter, and then making the dough help that greasiness decrease?
yeah that's possible.
Since water evaporates while browning butter, the composition is different between the 2 butters (one has water the other not). So question is: Can you substitute 100g of regular butter with 100g of brown butter in any recipe without impact on the final product (aside of added flavor from the brown butter)?
yes
Does it matter if it’s salted butter or unsalted butter (for cookies)? Thank you
unsalted.
Can we make cookies with the solidified brown butter?
hmm i think so but i've never tried it.
How do you make pound cake using browned butter?
oh hmm not sure. never tried.
Hanbit, if you strain the brown butter, do you have to replace the weight of the missing milk solids?
well you are weighing the final weight of the strained stuff, right?
@@HanbitCho indeed!
thanks.
hi Chef Hanbit, sometimes the brown bit it stuck with the pan, I can't even scrap it, because I want those tiny bits, any idea? Thank you
oh yeah it's always a pain scraping the bottom. the only thing i don't like about brown butter...
Approximately how long is this supposed to take on "low/medium heat"? More like 5 mins or 30mins?
u need to try it.
Should I use salted or unsalted butter? Does it matter? Thank you!
unsalted!
Why unsalted butter?
😋
Thank you!!!