Brown Butter Blondies

Sabbath Sunday is a rest day for Christians and I, too rest from cooking =p, well almost. We spent the whole morning in Church and were treated to a good lunch, all prepared by the worshippers themselves!

Back home, after dinner and checking out the fridge, I realised, to my horror again, that the cookies were running low. In fact, it was left with the pathetic one piece and I sprang into action. More baking! So it was Brown Butter Blondies today! And after cutting the blondies into smaller pieces, I really think I ough to purchase a serrated knife. =p

This is a relatively easy stuff to bake except for the clarified butter that is needed and which has to be heated again until it turns a deep, rich brown.

So a little about making clarified butter. Clarified butter is whole butter, cooked long enought to separate the milk solids and water from the pure butterfat.

 
– Slowly melt at least 1 cup (250g) unsalted butter (cut into pieces) in a small frying pan over low heat until it is foamy on the surface.
– Pour the melted butter into a small glass bowl or measuring pitcher and let stand for a minute or two. There are three distinct layers: milk solids (proteins) on the bottom; clear, yellow liquid (butterfat) in the middle; and foam on top.

 
– Use a spoon and carefully remove the foam from the surface. Pour the clear liquid into a clean container, being careful to leave the milk solids behind in the bowl or pitcher. Discard the milk solids.

To make brown butter, heat the clarified butter in a frying pan over low heat until light brown and fragrant. Immediately remove from the heat.
Cooking butter until it is a deep, rich brown, before it darkens and burns, produces a nutty-flavoured butter that enhances the traditional blondie. French chefs call this brown butter beurre noisette (hazelnut butter) because of its nut-brown colour and taste.

Info and recipe are from Essentials of baking and Culinary Boot Camp (CIA).
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Just so you know…

Chicken tastes like chicken.