50 People Try to Make Browned Butter

Is this on?

(orchestral music)

Excuse me?

You want me to do what?

You want me to make brown butter?

What's brown butter?

I have absolutely no idea.

It sounds like brown sugar mixed with butter.

Alright.

So.

There is a setting on this that says Brown.

I'm gonna click that.

I'm assuming, clearly,

I'm gonna use the butter.

(orchestral music)

(butter sizzling)

The butter is now melting.

It's pretty yellow.

It has not gone brown yet.

Yeah, it doesn't look great so far.

I'm gonna turn it up, I think.

Oh here it is, it's getting browner.

It's like spattering a little bit.

Oh, Mother of God.

Ow.

Oh.

Oh stop, slow down.

Oh man, it's like a nightmare.

Hope I don't start a fire.

But I am a professional,

so I know how to handle this situation.

We were taught this in culinary schoo, ooh.

I feel like we're gettin' somewhere.

We'll give a couple more seconds.

I wonder how brown is it supposed to be?

It's like weird stuff in it.

Now it's starting to smell a little burnt.

I think I burned it.

Kinda looks like tea.

I didn't even know you could

make tea from butter,

which is kinda cool.

I have no idea how to brown butter.

Okay.

Brown butter.

Let's see if it works.

Dump this sucker in there.

I'm swirling around so it coats

the bottom of the pan.

Hm mm mm.

So I'm just gonna melt the butter down.

Swirl so that it caramelizes evenly.

Butter that's closer to the bottom of the pan

is going to brown much more quickly than

the butter that's on top of that.

When it's done it will be brown.

Another good way to tell when the butter's

getting brown is to smell it.

When it gets aromatic as hell,

that's when it's turnin' out good.

You can smell the nuttiness of the

butter coming through.

I think I got it.

This is it.

(orchestral music)

Look how brown that is.

Does it taste good?

(smacking lips)

Oh, that's really gross.

(clears throat)

(film running backwards)

So if we're making brown butter

I'm just adjusting my heat

to medium, medium high.

We don't wanna scorch the butter so

we're not gonna go full blast here.

And what we're looking for is the sizzling first,

the foaming in the butter,

and then we're looking for some browning

around the edges,

and what this is going to do for us is

give us a kind of sweet, nutty flavor

to the finished brown butter.

This is a fairly quick process.

We're about three quarters of the way there.

The fat is not likely to burn until this gets

really hot but the milk solids

will burn fairly quickly.

So what we wanna do is keep that moving

so that we don't have anything just

sitting in one hot spot on the pan and scorching.

Then we are ready to go.

(orchestral music)

Brown.

Ha ha ha.

(orchestral music)

Heh heh.

Do I wanna taste it?

Of course I do.

Why wouldn't I wanna taste this?

I just burned my tongue.

Um, it's, tastes like butter. (chuckles)

(orchestral music)