I absolutely love your channel Frank.....and also very much appreciate your "explanations" on the "whys" of what you do!!!! That information is gold brother!!!!
Hi Chef, just wanted to quickly say that your channel is fantastic. You’re super fun to learn from and I hope you continue making videos for a long time, as we’re all better for it. Cheers sir!! 🍻
I'll start using a whisk now. I also like to stir the butter every so often, when it's in the fridge, as this will help even out the milk solids as it's firming up.
Nice of you to show the whole process instead of just a finished product :) (whisking is a bit boring and long, but this is just how it is!) Good tip about butter (or other food) still cooking from residual heat of the pot. My mom never cares for that when he she prepares milk pudding and stops stirring when shut cuts the gas off - and it always gets slightly burnt in the corners :D
I just found out about browning milk powder, a delightful little trick. I've only toasted it in a pan so far, haven't made a batch of Super Brown Butter yet.
@ProtoCookswithChefFrank I think it has definite potential. I think I'm going to mix some into your pancake recipe next time, and I'm going to play around with "instant" brown butter by just mixing it into a melted stick. Going to add it to maple syrup too. Loads of potential uses.
@@ColinRichardson You're commenting about salt on a cooking video about unsalted butter, it's not random to assume you're talking about the cooking video. Not that a response about salt would be random to begin with, given your comment is about salt.
I didn't know Will Sasso was such an amazing cook!
Seriously though I have been loving Franks Videos and his videos with Epicurious
Brown butter is one of the best things you can do to increase happiness in your life.
I absolutely love your channel Frank.....and also very much appreciate your "explanations" on the "whys" of what you do!!!! That information is gold brother!!!!
Thanks for the tutorial, chef Frank!
You left me 'feeling a little nutty' - Thank Chef Frank! - Cheers!
😂
Hi Chef, just wanted to quickly say that your channel is fantastic. You’re super fun to learn from and I hope you continue making videos for a long time, as we’re all better for it. Cheers sir!! 🍻
Awesome! Thank you!
I'll start using a whisk now. I also like to stir the butter every so often, when it's in the fridge, as this will help even out the milk solids as it's firming up.
Brown butter with rice krispie treats levels them up, Chef Frank!
Nice of you to show the whole process instead of just a finished product :) (whisking is a bit boring and long, but this is just how it is!)
Good tip about butter (or other food) still cooking from residual heat of the pot. My mom never cares for that when he she prepares milk pudding and stops stirring when shut cuts the gas off - and it always gets slightly burnt in the corners :D
Thank you very much!
cool
I wonder how it would taste in a classic alfredo sauce, ie just butter, parmigiano reggiano and pasta water?
That would work
So basically 😊
You're very particulate about it. :)
😂
I just found out about browning milk powder, a delightful little trick. I've only toasted it in a pan so far, haven't made a batch of Super Brown Butter yet.
Sounds great!
@ProtoCookswithChefFrank I think it has definite potential. I think I'm going to mix some into your pancake recipe next time, and I'm going to play around with "instant" brown butter by just mixing it into a melted stick. Going to add it to maple syrup too. Loads of potential uses.
Thoughts on using a chilled/frozen glassware to shock the temperature and stop it from cooking?
Broken Pyrex is not good eats.
I think thermal shock could happen and shatter the dish. No need to chill.
@@thummumcrysanth I mean, it probably has some good crunch to it
@@ProtoCookswithChefFrank Fair play, and you'd know better. Thanks!
What? Not Salt?
Typically no always best to control your own salt
@@snorehawk64 ??? You okay ??? That seems such a random comment to make
@@ColinRichardson Stop trolling.
@@MonkeyDRicky I make a comment about the title of the video, he starts talking about controlling salt, that is pretty random thing..
@@ColinRichardson You're commenting about salt on a cooking video about unsalted butter, it's not random to assume you're talking about the cooking video. Not that a response about salt would be random to begin with, given your comment is about salt.
Caution, not all Pyrex is the same: th-cam.com/video/YVbkDAw4aJs/w-d-xo.html