"Sour Cream that studied abroad in Paris and won't shut up about it. It's Crème fraîche." man that's possibly the best description of Crème fraîche I've ever heard.
the main difference between french and italian butter and the butter usually found in the rest of the world is how the cream used in the production is obtained. Most of the butter in Italy and France is a cheesemaking byproduct: many cheese preparations require the milk to rest at room temperature and then the cream is skimmed from the top. This cream has already started the process of fermentation and the resulting butter is more savory, adding to the complexity of salty dishes. In the rest of the world the cream for butter production is obtained from centrifugation and kept refrigerated along all the production line; this results in a more delicate taste with a note of sweetness, more indicated for sweet and cold preparations.
Since the butter is being browned, the water from the butter will all but evaporate before it browns and all you are left with is fat and milk solids. So despite European butter having 82% fat content and American butter having only 80% fat content, I would think that after browning, they would both have about the same fat content. If the European butter does indeed yield better tasting potatoes, I would think the reason for it would be something other than its higher starting fat content.
Would the result differ if you par boil/steam the pots and brown the butter separately with the aromatics, then pass the butter to get rid of the browned milk solids, and finally finish the potatoes in the brown butter ?
i prefer to par-boil potatoes before finishing them in butter like this; cuts down on the cook time. there's just not as much hot liquid to transfer heat in this technique.
@@feastmode7931 I think the whole point of this recipe is to slowly brown the butter as the potatoes cook. If you cut down on the cook time, the brown butter will not be that same in the end. Do it faster on higher heat, and the butter will burn, do it faster on lower low heat, and the proteins in the butter won’t have adequate time to go through the same set of Maillard reactions.
I love this video, I love the recipe, love the guy that's making the dish... But I can't help but think that he sounds like he's about to sneeze the entire time he's talking.
1.25 was perfect, until he started eating I forgot I had sped it up. I really like his recipes and personality, but man I need people to talk faster. Started listening to podcast at increased speed too. I got the need for speed. I wonder if you can train your brain to think faster if you slowly increase say and episode hardcore history ever so slightly every week while trying to retain as much as possible.
this is not brown butter, it's burned butter...just saying. Browned butter is not black. People should really not it, butter burned for 45min ...this is a big joke !
"Sour Cream that studied abroad in Paris and won't shut up about it. It's Crème fraîche."
man that's possibly the best description of Crème fraîche I've ever heard.
Stay strong Sasha! Your videos are great!
Carbonel. He does great, although I wish he spoke a little clearer.
the main difference between french and italian butter and the butter usually found in the rest of the world is how the cream used in the production is obtained. Most of the butter in Italy and France is a cheesemaking byproduct: many cheese preparations require the milk to rest at room temperature and then the cream is skimmed from the top. This cream has already started the process of fermentation and the resulting butter is more savory, adding to the complexity of salty dishes. In the rest of the world the cream for butter production is obtained from centrifugation and kept refrigerated along all the production line; this results in a more delicate taste with a note of sweetness, more indicated for sweet and cold preparations.
Kerrygold butter is European style with 82% butterfat and should be pretty easy to find across the country.
I agree completely. Best potatoes ever.
Great video! I like how Sasha's getting more peppy in these too.
My wife would gasp if I put that much salt in. But she'd be wrong.
Had these recently and now know exactly what they did! Great video and technique info.
You changed up your style the last video, and they have become so much better!
Sasha has the best videos on this channel way to go man keep it up
Him: "You should use European style butter."
Me, a European: "So just butter?"
Can you swap in rosemary instead of thyme? I love both but prefer rosemary i'd say.
Butter that is "foaming aggressively" might be something to avoid. Don't try to pat a butter you don't know.
Since the butter is being browned, the water from the butter will all but evaporate before it browns and all you are left with is fat and milk solids. So despite European butter having 82% fat content and American butter having only 80% fat content, I would think that after browning, they would both have about the same fat content. If the European butter does indeed yield better tasting potatoes, I would think the reason for it would be something other than its higher starting fat content.
So basically round fries fried in butter instead of oil, got it
Crack your garlic and throw the aromatics in the butter first while you're melting it
Makes it even better
Love the recipe !
Would like to try it soon !
Btw can you make a video on how to clean the stove grates ?
He’s like a young Steve Brule.
Are the black skinned potatos the same as the rest?
They taste the same.
Would the result differ if you par boil/steam the pots and brown the butter separately with the aromatics, then pass the butter to get rid of the browned milk solids, and finally finish the potatoes in the brown butter ?
@bronzedeuce naturally.
Always gotta watch his vids in 1.25x speed
As mexican and spice food fanatic I am, I'd add some red chilly flakes into the butter.
You are after all the Chef John of how much cayenne to get on.
@ If it doesn't hurt, won't taste.😂😂
Add them in the end so they won't burn 👍
Why does he sound like he's so sleepy? Get some rest you tall child.
Good hands, Sasha.
Loves potatoes but can't recall a single dish out of them 😅
this guy is a personification of CBD
When you say European butter, I think you are referring to cultured or lactic butter, which is different in flavour.
No, in this instance he is simply referring to butter with a higher fat content, such as Kerrygold, which is European, but not cultured.
@@fordhouse8b He's still showing lactic butter. I would say that the flavour is more down to that.
I can't see how the milk solids don't burn here.
Essentially, they do. Browned butter is basically burnt butter.
I make this with dill instead of thyme for an interesting twist.
Replace butter with duck fat, add espelette.
Sounds delicious, but I'm a little surprised it takes 45 minutes to cook such small potatoes.
i prefer to par-boil potatoes before finishing them in butter like this; cuts down on the cook time. there's just not as much hot liquid to transfer heat in this technique.
@@feastmode7931 I think the whole point of this recipe is to slowly brown the butter as the potatoes cook. If you cut down on the cook time, the brown butter will not be that same in the end. Do it faster on higher heat, and the butter will burn, do it faster on lower low heat, and the proteins in the butter won’t have adequate time to go through the same set of Maillard reactions.
I love this video, I love the recipe, love the guy that's making the dish... But I can't help but think that he sounds like he's about to sneeze the entire time he's talking.
Man that's a lot of fucking butter.
I'd say watch this on playback speed x2
1.5 is for me.
Takes some issues to listen to him.
1.75 would be at normal speed for me
Reccomended playback speed is 1.25x, thank me later
good call!
You have not discovered anything new! Anything cooked in high saturated fats like bacon or duck fat will yield highly crispy produce
Lame,,,, ....o
European style butter, sure it's just called butter here :D
1,5x Speed
1.25 was perfect, until he started eating I forgot I had sped it up. I really like his recipes and personality, but man I need people to talk faster.
Started listening to podcast at increased speed too. I got the need for speed. I wonder if you can train your brain to think faster if you slowly increase say and episode hardcore history ever so slightly every week while trying to retain as much as possible.
Have one or two cups of coffee before recording anything.
This guy reminds me of the plank from Ed, Edd and Eddy. Love his stuff but can't stand him present
Set it to 1.25x speed and it's all good.
@@stm91 Actually works 100%, thanks!
Not sure why this video needed to take 8 minutes, but I guess respect to you moonlighting as a chef when you're not working as a nurse.
Lame. I can't even find that type of potatoes in my country. Bye
this is not brown butter, it's burned butter...just saying. Browned butter is not black. People should really not it, butter burned for 45min ...this is a big joke !
I am a robot...please insert boot disk
Guy has zero personality. Sounds like he was talking through clenched teeth. Great recipe.