Toasted Cream – New Brown Butter
Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of fried onions, the nutty miracle that fried butter is all about are deeper and more flavorful versions of ourselves. You’ve probably been browning butter for a while, but the good specialists at Serious Eats have figured out how to cream the same treatment with amazing results.
Read the entire article (link below) to understand the science behind this process, but first, let’s take the time to assess how big this development is. In its simplest form, this caramelized cream will add depth and warmth by attracting aromas to your morning coffee, but it can also change both your mashed potatoes and ice cream games, which, let’s face it, are the most important games.
Moreover, it is not difficult. Similar to Stella Parks’ caramelized, but not melted sugar , this process is based on slow and slow cooking of cream. You can use a sous vide setting (24 hours at 180 ° F) or a pressure cooker (high pressure for two hours), just remember to add some baking soda to speed up the browning process. When you have toasted cream, you are ready to add it to any dairy recipe that benefits from some depth, which is most.
If You Like Brown Butter, You Will Like Cream Toast | Serious food