You too sometimes burn your butter when cooking ?
Yes... it's common when the butter cooks too quickly at too high a temperature...
The problem is that it is bad for your health. Burned butter is indeed toxic and carcinogenic...
In addition, it gives a bad acrid taste to food...
Fortunately, a cook friend told me his 100% effective trick to prevent butter from darkening during cooking.
And since then I use it every time! Just add a drizzle of oil with the butter in the pan . Watch:
1. Place your pan on the hob.
2. Light the fire under the pan.
3. Pour a drizzle of rapeseed or sunflower oil.
4. Put your piece of butter in the pan.
There you go, with this grandmother's trick, your butter will never blacken again, even on high heat :-)
Easy, fast and efficient, right?
With this butter and oil cooking, you now know how not to burn the butter!
Not only will your food taste great, but you will also preserve your health.
It's really perfect for searing meat over high heat or even for gently browning vegetables over low heat.
Butter burns because it does not tolerate high temperatures well.
When you put it on too high a heat for too long, it blackens. This discoloration is the result of thermal degradation.
This is called the Maillard reaction, named after the chemist Louis-Camille Maillard who discovered and studied this chemical reaction.
When you see that your butter is black, it has become toxic and it is better to throw it away.
Be aware that above 120°C, your butter darkens. This is the browning temperature.
Cooking with butter is therefore more suitable for short cooking and at a low temperature.
For cooking at a very high temperature, it is better to use oil that resists heat very well up to 180°, or even 200°C.
Rapeseed oil and sunflower oil are perfect for cooking.
Adding oil to butter during cooking increases its browning temperature. It supports high temperatures better.
But watch your butter/oil mixture carefully to prevent it from blackening if you leave it on the heat for too long.
- Blackened or browned butter should not be confused with hazelnut butter. Hazelnut butter is a kitchen trick to give a delicious taste to some of your dishes.
To obtain a hazelnut butter like Cyril Lignac, you must gently melt the butter in a saucepan over very low heat. It needs to be lathered while hot. When it foams, we say it sings! This is also a chemical reaction:the water in the butter ends up boiling when the temperature reaches 100°C. It then ends up coloring slightly. It then gives off a sweet smell of hazelnut.
Stop cooking before it darkens. Remember that it should not reach 120°C. And put it in a cold container. You can keep your brown butter like this. Then, serve it with fish, snails or pancakes!
- Hazelnut butter and clarified butter are often assimilated. It is true that the recipe is almost identical. But with clarified butter, the cooking is stopped when the butter is emulsified, just before browning it. It must then be filtered to get rid of its impurities.
- If you want to preserve the flavors of butter and its nutritional qualities in your dishes, it is best to incorporate it at the last moment into your purees, soups or sauces.
- If you are cooking meat or fish, you can place a few shavings of butter on the meat or fish at the last moment. The butter will then have just enough time to melt and flavor your dish.
