This Is the Best Frying Oil.
Finishing off with a toasted butter or beurre noisette if you’re French is an easy way to add some impressive luxury. Once you know how to do it, it almost feels like a scam. Boil some oil over low heat until the solids fall out, then continue cooking until they turn a deep golden brown. Drizzle nutty, rich sauce over vegetables, carbs, or anything else you want it to taste like in a trendy French bistro.
Fry salted or unsalted butter?
You can fry both salted and unsalted butter, but most recipes call for unsalted butter. There are two reasons. First, the amount of salt in salted butter varies from brand to brand, and many cookbook authors and chefs like the control that comes with browning the unsalted butter and then salting to taste as needed. Clarifying the oil also removes some of the salt. According to Cook’s Illustrated , the salt is coated with a brown milk powder, “adding bulk but no flavor”.
The second reason you might want to use unsalted butter is that it’s easier to measure and harder to burn. When added to an aqueous solution (such as water boiling out of oil), salt increases the surface tension of the water, making the bubbles stronger. This creates a thicker, more stable foam, and all that extra foaming makes the finer color changes more difficult to detect. This can cause the oil to burn rather than darken, making it bitter and tart rather than nutty and tasty.
Don’t panic if you want to brown the butter and only have salty foods available, but keep a close eye on how it browns and use a spoon to move the foam around as needed so you can notice these color changes the moment they are. are happening. (And even if you accidentally burn it, don’t throw it away . It has a few other tasty uses.)