Brown butter is simply normal butter that has been gently melted and cooked until it has turned brown, giving it a distinct taste, fragrance, and color. There are several brown butter uses ranging from cooking to giving a touch up, that you should be aware of. For you to understand, water, fat, and protein make up butter. The water will gradually evaporate as the butterfat and milk protein begin to cook after it has been cooked past the point of melting. The extra time gives ghee its darker hue and famous nutty flavor.
Different Brown Butter Uses
Brown butter is a perfectly suitable substitute for standard butter and oil when preparing pasta sauces, salad dressings, bread toppings, and protein sauces. That being said, there are a few items to keep in mind when using brown butter in bakery products like cakes, cookies, and pie fillings. We have water to provide moisture so that you can add a little less dry ingredient (like flour) or a little extra water or fat to build steam in the oven.
Brown butter and ghee have similar looks, but the flavors are distinct. Brown butter and ghee comprise different compositions that have very different cooking applications. Brown butter uses generally include enhancing the taste of a dish and are frequently considered as the element for giving a finishing touch (or can also be used for baking purposes).
How is ghee different from brown butter?
When we compare ghee to brown butter, ghee is simmered further to draw out the butter’s natural nutty taste and is left with a higher smoke point than butter. It means ghee can be heated to a higher temperature before smoking. Brown butter ghee is an anhydrous milk fat that has been made from butter after the water is removed from the butterfat and milk protein keeps cooking. So it does not have a smoke point as high as ghee; that is why there are a number of brown butter uses you can rely on.
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